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This Southern style cheeseburger pie is the kind of comfort food that disappears fast at my house. It is packed with juicy ground beef, gooey cheese, and all wrapped in a soft, golden crust made out of simple pantry ingredients. Every slice brings me back to weeknights sitting around the table with my family—laughing, passing plates, and loving every bite. If you want the flavor of a classic cheeseburger but do not want to fuss with the grill or buns, this recipe is for you.
I remember the first time I baked this pie during a hectic school night. My kids asked for seconds before their plates even hit the sink—and now they beg for it again and again. It is a weeknight hero in our house.
Ingredients
- Ground beef: Adds hearty richness to the pie. Look for beef with an 80 20 fat ratio for tenderness and flavor
- Small onion, diced: For classic burger taste. Choose firm onions with dry skins for best results
- Garlic, minced: For deep savory flavor. Use fresh cloves for the best punch
- Paprika: Enhances color and warmth. Try a smoked variety for even more depth
- Garlic powder and onion powder: Bring all the classic burger seasoning vibes
- Salt and black pepper: Make everything pop. Use freshly cracked pepper when possible
- Shredded cheese (cheddar, mozzarella, or a blend): For melty goodness. Shred your own for smoother melting and flavor
- Milk: Gives the batter a creamy texture. Whole milk works best if you have it
- Eggs: Bind the whole pie together. Choose fresh eggs with bright yellow yolks
- All purpose flour: Holds the batter together. Sift before using for the lightest pie
- Butter or oil: Keeps the beef moist and flavorful. Use unsalted butter so you control the seasoning
- Optional: Add bell peppers for color, cooked bacon for richness, or diced pickles for the classic cheeseburger zing. Only use crispy bacon for the best texture
Instructions
- Cook the Beef:
- Heat a skillet over medium heat and add your choice of butter or oil. Once hot, add ground beef and diced onion. Cook until the beef is deeply browned and the onions are soft, about 7 to 8 minutes. Drain off any excess fat completely for a non greasy pie. Sprinkle in the garlic, paprika, garlic powder, onion powder, salt, and black pepper. Stir and cook for one more minute. Your kitchen should smell like an old fashioned burger joint.
- Prepare the Batter:
- In a large mixing bowl, whisk milk, eggs, and flour together. Keep whisking until you see zero lumps and the batter flows off the whisk in a thick ribbon. The smoothness here helps your pie bake up with the perfect quiche like texture.
- Assemble the Pie:
- Lightly grease a pie dish with butter or oil. Spread the beef mixture into an even layer all the way to the edges. Sprinkle the shredded cheese evenly over the beef. Scatter more cheese toward the edges for those crispy bits. Pour the batter gently over the top, letting it seep into every nook and cranny.
- Bake:
- Place the dish on the center rack of a preheated oven at 375 degrees Fahrenheit. Bake for 30 to 35 minutes until the pie is golden around the edges, puffed up, and completely set in the middle. A toothpick inserted in the center should come out clean.
- Serve:
- Allow the cheeseburger pie to rest for at least 5 minutes after baking. This rest lets everything set so your slices hold together. Serve warm while the cheese is still gooey and melty.
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My favorite part has always been the cheese. I love how it bubbles and browns along the edges creating a tangy crunchy surprise in every portion. My youngest once asked if I could make just the edge next time and I almost tried.
Storage Tips
Leftover cheeseburger pie keeps well in the refrigerator for up to four days. Keep it wrapped tightly so it stays moist. For longer storage, cut cooled slices and wrap them up individually before slipping them into the freezer. They will keep for about two months and reheat beautifully. Reheat in the oven at a gentle oven temperature so the crust stays fluffy and the cheese melts to perfection. If you use the microwave, place a damp paper towel over the slice to keep it from drying out.
Ingredient Substitutions
Feel free to swap in ground turkey or ground chicken for a lighter version. Use cooked and crumbled sausage for a breakfast style pie. If you want extra vegetables, try mushrooms or corn, sliced thinly and cooked with the onion. You can use a 1 to 1 gluten free flour blend in place of all purpose flour and still get that lovely quiche like texture.
Serving Suggestions
Pair your cheeseburger pie with a fresh green salad tossed in a sharp vinaigrette or serve alongside classic coleslaw for the ideal diner plate. If you want to stay true to the Southern theme, serve with a bowl of creamy potato soup or stick with roasted vegetables for a lighter spin. To make it extra fun, top with pickles or a dollop of ketchup on the side, the flavor is pure nostalgia.
Cultural and Historical Context
Cheeseburger pie became popular in Southern kitchens as a way to stretch a pound of ground beef and put a hearty dish on the table with simple staples. It is the kind of recipe you find in old community cookbooks and at church potlucks. Creamy, cheesy, and always satisfying, this pie is a tribute to the creativity of home cooks who know how to make something special out of very little.
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Making this cheeseburger pie has always brought out the coziness of Southern home cooking in my kitchen. If this dish becomes even half as loved in your house as it is in mine then you are in for some happy dinners.
Frequently Asked Questions
- → Can I make this dish ahead of time?
Yes! Assemble in advance, refrigerate, and bake when ready to serve for convenience and flavor.
- → What cheese works best?
Cheddar is classic, but mozzarella, Colby Jack, or your favorite blend will melt beautifully.
- → Is this similar to a quiche?
The texture is quiche-like, but this pie is heartier and packed with classic burger flavors.
- → Can I add vegetables?
Absolutely! Bell peppers, mushrooms, or even corn make tasty additions to the filling.
- → How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days or freeze slices for busy weeks.
- → What’s the best way to reheat?
Warm slices in a 325°F oven or use a microwave until heated through for best results.