Cheeseburger Pie (inspired by The Pioneer Woman) is classic, cheesy, and deeply satisfying—a cozy ground beef pie that tastes like your favorite diner burger baked into a golden, sliceable casserole. It layers savory seasoned beef and onions with a simple, stir-together batter that bakes into a soft, biscuit‑like crust on top, all finished with a generous blanket of melted cheddar.
Served in wedges with pickles, ketchup, and maybe a drizzle of burger sauce, it’s the kind of family‑friendly dinner that feels nostalgic, comforting, and almost impossibly easy to pull off on a busy night.
Why You’ll Love This Cheeseburger Pie
This recipe keeps the spirit of Pioneer Woman’s cheeseburger pie—juicy beef, sautéed onion, Worcestershire depth, and a fluffy buttermilk crust—while staying simple and accessible. You don’t need a bottom pie crust or pastry skills; the batter takes the place of a traditional shell, rising up in the oven to form a tender, slightly biscuit‑like top that soaks in all those burger juices.
The beef layer is seasoned just enough to taste like a classic cheeseburger, and the cheddar melts into a bubbly, browned top that makes the whole pie incredibly inviting.
Because everything bakes together in one 9‑inch pie dish, this is a true one‑pan comfort meal. It’s fast enough for weeknights—prep is around 15 minutes, bake time about 25—and sturdy enough to slice neatly for leftovers. It reheats beautifully, can be made ahead, and is easy to customize with extra mix‑ins like pickles, bacon, or tomatoes if your crew loves loaded burgers.
Ingredients
- 1 tablespoon olive oil
- 1 pound (450 g) lean ground beef
- 1 small yellow onion, finely chopped (about ½ cup)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- Nonstick cooking spray or butter, for greasing the pie dish
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar or lemon juice, rested 5 minutes)
- 1 tablespoon melted butter
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup shredded cheddar cheese
Optional for serving: sliced pickles, ketchup, mustard, burger sauce, chopped tomatoes, shredded lettuce.
Preparing the Beef Layer
Preheat your oven to 400°F (200°C). Lightly grease a 9‑inch pie dish with nonstick spray or a thin layer of butter to prevent sticking.
Heat the olive oil in a large skillet over medium‑high heat. Add the ground beef and chopped onion, breaking the meat up with a wooden spoon as it browns. Cook for about 8–10 minutes, stirring occasionally, until the beef is browned and crumbly and the onions are soft and translucent.
If there’s a lot of excess fat in the pan, carefully spoon or drain some off so the mixture is moist but not greasy.
Season the beef and onion with the salt, pepper, and Worcestershire sauce. Stir well and let it cook for another minute or two so the sauce reduces slightly and clings to the meat. Taste and adjust the seasoning if needed—a little more salt or pepper here locks in the “burger” flavor. Remove the skillet from the heat.
Transfer the beef mixture to the prepared pie dish, spreading it out in an even layer all the way to the edges. This becomes the savory base of your cheeseburger pie.
Mixing the Batter Topping
In a medium bowl, whisk the eggs until they are well blended. Add the buttermilk and melted butter, whisking until smooth. This wet mixture gives the topping its tender, almost pancake‑meets‑biscuit texture.
Sprinkle the flour and baking powder over the wet ingredients and whisk again just until the batter is smooth and there are no large lumps. You’re not trying to develop gluten here; overmixing can make the crust tough instead of soft and fluffy, so stop as soon as everything is combined.
The batter will be pourable but not too thin—thicker than milk, looser than cupcake batter. If it seems extremely thick, you can loosen it with a tablespoon or two of extra buttermilk; if it’s too runny, a light spoonful of flour brings it back into balance.
Assembling the Pie
Pour the batter evenly over the beef mixture in the pie dish. Use a spatula to gently nudge it toward the edges and cover the meat.
You don’t need to mix the layers together; the batter should mostly sit on top, though it will seep slightly into the beef here and there, which is part of its rustic charm.
Once the batter is in place, sprinkle the shredded cheddar cheese evenly over the top. The cheese will bake into a bubbly, golden cap that hints at what’s inside and echoes the melted slice on a traditional cheeseburger.
Baking and Doneness Cues
Place the pie dish on the middle rack of your preheated 400°F (200°C) oven. Bake for about 20–25 minutes, or until the top is deeply golden brown and the center is set.
You can check for doneness by giving the dish a gentle jiggle—there should be little to no wobble in the middle—or by inserting a knife or toothpick into the center of the crust; it should come out mostly clean, possibly with a little melted cheese but no wet batter.
If the top is browning quickly but the center still seems soft, tent the dish loosely with foil for the last few minutes to prevent over‑browning while it finishes cooking through.
Once baked, remove the cheeseburger pie from the oven and let it rest for at least 10 minutes. This brief cooling time allows the layers to settle and firm up, making it much easier to cut tidy slices that hold together on the plate.
Serving Suggestions
Slice the cheeseburger pie into wedges just like you would a quiche or pot pie. Use a sharp knife and a spatula to lift out pieces, revealing the juicy beef and onion layer beneath the cheesy, golden top.
For the full “burger” experience, serve each slice with classic burger garnishes. A few pickle slices on the side, a squiggle of ketchup or mustard, and maybe a spoonful of burger sauce or mayo elevate it even more. Add shredded lettuce and diced tomato on the plate or directly on top of each serving if your family loves a “fully loaded” vibe.
Round out the meal with simple sides like a green salad, coleslaw, roasted vegetables, french fries, or tater tots. It’s also fantastic with corn on the cob or baked beans if you’re leaning into a cookout‑style dinner.
Tips, Tricks, and Variations
For extra richness, you can sauté the onions in a tablespoon of butter instead of oil, or add a minced clove of garlic to the skillet during the last minute of cooking. A spoonful of ketchup or mustard stirred into the beef layer can push the flavor even closer to a backyard burger.
If you don’t have buttermilk, the milk‑plus‑vinegar trick works well, or you can swap in regular milk for a slightly less tangy crust. You can also blend different cheeses—try a mix of cheddar and Monterey Jack, Colby, or even a bit of mozzarella for extra melt.
This cheeseburger pie adapts easily to add‑ins. Sprinkle some cooked, crumbled bacon over the beef before adding the batter for a bacon cheeseburger twist.
Fold in a handful of chopped pickles or pickled jalapeños if your crowd loves tang and heat. For a “Big Mac” inspiration, top cooled slices with shredded lettuce, pickles, onions, and a drizzle of special sauce.
To make it a bit lighter, use leaner ground beef or a mix of beef and ground turkey. Just take care not to over‑drain; a small amount of fat helps keep the pie juicy.
Make‑Ahead, Leftovers, and Reheating
Cheeseburger pie is very forgiving for make‑ahead. You can assemble the beef layer and batter separately earlier in the day, then pour and bake right before dinner. Or bake the full pie, cool it, and reheat portions later.
Leftovers keep well in the refrigerator for up to three days. Store slices in an airtight container. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through and the cheese is melty again; this method keeps the crust closer to its original texture. A microwave works in a pinch—heat in short bursts until hot—but the crust will soften more.
The pie also freezes nicely. Wrap cooled slices tightly in foil or plastic, then place in a freezer bag for up to two months. Thaw overnight in the fridge and reheat in the oven for best results.
Conclusion
Cheeseburger Pie (inspired by Pioneer Woman) brings all the flavor and fun of a classic cheeseburger to the comfort of a bubbly, oven‑baked dish. With a savory beef and onion base, a tender buttermilk batter crust, and plenty of melted cheddar on top, it’s an easy, crowd‑pleasing recipe your whole family will love—and likely start requesting on repeat.