✔ Updated · step photos, make-ahead and freezer tips
Impossible cheeseburger pie is everything you love about a cheeseburger baked in a pie plate, with a Bisquick batter that makes its own crust. It's a 45-minute weeknight dinner, and the slices hold together beautifully.
At a glance
The one tip that matters: Drain the beef really well before it goes into the pie plate. Extra grease pools under the batter and keeps the crust from setting.
Why You'll Love This Cheeseburger Pie
- No crust to roll, because the batter sinks a little and bakes into its own golden base and top.
- Real cheeseburger flavor, especially with pickles, ketchup and mustard on the side.
- Freezer friendly, so leftover wedges become easy lunches.
What Is Impossible Cheeseburger Pie?
It's one of the classic Bisquick “impossible pies” from the 1970s and 80s: a savory filling in a pie plate, covered with a thin batter of Bisquick, milk and eggs. In the oven the batter puffs and sets into a light, custardy crust, so it slices like a pie without any pastry.
If you like this one, try my Bisquick impossible quiche, made the same way with eggs, bacon and Swiss.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Season the beef well. The batter is mild, so the filling carries the flavor. I add a teaspoon of Worcestershire for that grilled-burger taste.
- Whisk briefly. Thirty seconds is plenty; a few small lumps disappear in the oven. Lucy is my official batter whisker, and she knows to stop when it's smooth.
- Use a deep-dish plate. A regular 9-inch pie plate can overflow with 1 1/2 pounds of beef. Set it on a sheet pan just in case.
- Rest before slicing. Five minutes lets the custardy crust set, so you get clean wedges instead of a scoop.
- Top it like a burger. Diced pickles, shredded lettuce, tomato, a drizzle of ketchup and mustard. It honestly tastes like a cheeseburger, just with a fork.
Bisquick Impossible Cheeseburger Pie
8
servings15
minutes30
minutes340
kcal45
minutesThe classic Bisquick impossible cheeseburger pie: ground beef browned with onion and garlic, spread in a pie plate under a layer of cheddar, then covered with a quick Bisquick, milk and egg batter that bakes into its own golden crust. Ready in about 45 minutes.
Ingredients
- For the Filling
1 1/2 pounds lean ground beef (85 to 90% lean)
1 large yellow onion, finely chopped
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce (optional)
1 1/2 cups shredded cheddar cheese
- For the Batter
1/2 cup Original Bisquick mix
1 cup milk
2 large eggs
Directions
- Heat the oven to 400°F. Grease a 9-inch deep-dish pie plate.
- Cook the ground beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking up the meat, until no pink remains and the beef reaches 160°F. Stir in the garlic for 30 seconds, then drain off the fat. Season with the salt, pepper and Worcestershire.
- Spread the beef mixture evenly in the pie plate and sprinkle the cheddar over the top.
- Whisk the Bisquick, milk and eggs in a bowl until smooth, about 30 seconds. A few tiny lumps are fine.
- Pour the batter evenly over the beef and cheese, right to the edges.
- Bake for 25 to 30 minutes, until the top is golden and a knife inserted in the center comes out clean. Rest for 5 minutes, then cut into wedges and serve with burger toppings.
Recipe Video
Notes
- Calories are for 1 slice only.
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Variations
- Bacon cheeseburger pie: stir 6 slices of crumbled cooked bacon into the beef.
- Chili cheeseburger pie: add 1 tablespoon chili powder and 1 teaspoon cumin to the beef, and use pepper jack cheese.
- Mushroom Swiss: brown 8 ounces of sliced mushrooms with the onion and swap the cheddar for Swiss.
- Taco pie: season the beef with taco seasoning and top the slices with salsa and sour cream.
- Ground turkey: works well; cook it to 165°F and add a little extra Worcestershire for flavor.
What to Serve With Cheeseburger Pie
Treat it like burger night: a green salad, corn on the cob, oven fries or a creamy Hellmann's-style potato salad. For more ground beef dinners, try carne molida, and browse my hamburger recipes for more burger-night ideas.
Frequently Asked Questions
Why is it called impossible cheeseburger pie?
Because it seems impossible that it makes its own crust. You pour a thin Bisquick, milk and egg batter over the filling, and as it bakes the batter sets into a soft, golden crust around the beef and cheese. No rolling or pastry needed.
Can I make impossible cheeseburger pie without Bisquick?
Yes. Whisk 1/2 cup all-purpose flour, 3/4 teaspoon baking powder and 1/4 teaspoon salt, then cut in 1 tablespoon of cold butter or shortening. Use it in place of the 1/2 cup Bisquick with the same milk and eggs.
Can I make it ahead?
Brown the beef up to a day ahead and keep it in the fridge. When you're ready, spread it in the pie plate, add the cheese, pour over freshly whisked batter and bake, adding 5 to 10 minutes since the filling starts cold.
How do I store and reheat leftovers?
Refrigerate leftovers within 2 hours, covered, for up to 3 to 4 days. Reheat wedges in a 350°F oven for 15 minutes or in the microwave until steaming hot, 165°F in the center.
Can you freeze cheeseburger pie?
Yes. Cool it completely, wrap individual wedges tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat until hot all the way through. The crust is a little softer after freezing but still tasty.
