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Cheeseburger Pie

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A golden, flaky puff-pastry pie crust stuffed with seasoned ground beef and melty cheddar. Everything you love about a backyard cheeseburger, cut into slices, for a fuss-free weeknight dinner.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American

Ingredients

Units Scale
  • 1 pound ground beef
  • 1 small yellow onion, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon ketchup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 8 ounces shredded sharp cheddar cheese
  • 2 puff pastry sheets, thawed
  • 1 beaten egg + 1 teaspoon water
  • 2 teaspoons sesame seeds
  • Kosher salt
  • fresh cracked pepper

Toppings

Instructions

  1. Heat oven to 400 degrees.
  2. Heat a large saute pan over medium-high heat. Add ground beef and a couple pinches of salt and pepper and cook, crumbling with a spatula until browned and cooked through.
  3. Add onion, garlic powder, onion powder, and a couple pinches of salt and pepper. Reduce heat to medium and cook for about 3 minutes, stirring occasionally.
  4. Remove from heat and stir in relish, ketchup, Dijon mustard, Worcestershire sauce, and a couple large pinches of salt and pepper.
  5. While the meat and onions are cooking, lightly grease an 11.5 inch deep dish pie pan, roll out 1 sheet of puff pastry dough on a lightly floured work surface. Press it into the pie pan, trimming any excess.
  6. Prick the crust all over with a fork. Bake for 10-15 minutes or until the edges just start to turn golden brown. Pop any air bubbles as it bakes. 
  7. Add meat mixture to the bottom crust. Then top with shredded cheese. 
  8. Roll out the second puff pastry sheet on a lightly floured work surface. Top the meat/cheese with the second pie dough, trim the excess, leaving about a 1/2 inch of overhang, and then fold and crimp to seal the edges. 
  9. Brush with the egg wash in a thin, even layer. Top with sesame seeds. Cut 4 slits in the center for steam to escape.
  10. Bake for 25-30 minutes or until the puff pastry crust is cooked through and dark golden brown. If the edges are dark golden brown before the middle, form a flat ring of tin foil and cover the edges, leaving the center exposed, and continue baking. 
  11. Allow to cool for 5 minutes. Slice and serve with burger sauce, lettuce, red onion, and pickle chips. Enjoy!
  12. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Don’t skip the homemade burger sauce! The tangy, creamy burger sauce is the literal best accompaniment for this cheeseburger pie recipe. Your whole family will love it!

    • Keep puff pastry cold. If it starts to soften as you’re prepping, pop it back into the fridge for a few minutes.

    • Drain excess grease after browning the beef to ensure the bottom crust stays crisp.

    • Shred your own cheese for the best melting and optimal flavor.

    • Make mini cheeseburger pies by pressing pastry into jumbo muffin tins and baking 18–20 minutes.

Nutrition

  • Serving Size: 1/8 of the pie
  • Calories: 550
  • Sugar: 2.1 g
  • Sodium: 461.7 mg
  • Fat: 35.7 g
  • Carbohydrates: 31.7 g
  • Fiber: 1.2 g
  • Protein: 24.5 g
  • Cholesterol: 85.2 mg

Find it online: https://midwestfoodieblog.com/cheeseburger-pie/