I created this recipe on a night when my family was torn between ordering pizza and firing up the grill for burgers. I thought, “Why not both?” I started with the savory base of a cheeseburger—ground beef, bacon, onions—and then gave it an Italian twist with garlic, herbs, and mozzarella. As it baked, my kitchen filled with an incredible aroma: smoky bacon, roasting garlic, and bubbling cheese. When I pulled the golden-brown pie from the oven, it was a beautiful, hearty mosaic. The first slice, with its flaky crust and rich, flavorful filling, was a unanimous victory. It’s the best of two culinary worlds in one comforting dish.
Why You’ll Love This Recipe
You are going to love this recipe because it combines the hearty, satisfying flavors of a bacon cheeseburger with the easy, crowd-pleasing format of a savory pie. It’s a complete meal in one dish, perfect for a busy weeknight or a casual weekend dinner with friends. The preparation is straightforward, and the result is incredibly impressive—a golden, flaky crust holding a rich, cheesy, meaty filling that everyone will adore. It’s forgiving, endlessly customizable, and the leftovers (if you have any!) are fantastic. It’s comfort food that feels both familiar and excitingly new.
Ingredients
For the Filling:
- 1 lb ground beef (80/20 blend)
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes, well-drained
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
For the Crust & Topping:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 1 large egg, lightly beaten (for egg wash)
- ½ cup shredded mozzarella cheese, for topping
A few key notes on these ingredients. The bacon is a flavor powerhouse—cooking it first and using the rendered fat to cook the onions and beef adds a deep, smoky base you can’t get any other way. Don’t skip it. Draining the canned diced tomatoes thoroughly is crucial; excess moisture will make your pie filling soggy. I squeeze them in a clean kitchen towel or press them in a sieve. For the cheese, a combination of mozzarella for meltiness and Parmesan for salty, nutty depth creates the perfect flavor profile. Using pre-shredded mozzarella is fine, but always grate your own Parmesan for the best melt and flavor.(See the next page below to continue…)