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Cheeseburger Pie Recipe

Featured in Simple Beef Recipes.

This savory pie stuffed with seasoned ground beef, veggies, and melted cheddar cheese makes a fun twist on cheeseburgers. Great for feeding a crowd on busy nights.
Fati in her kitchen
Updated on Fri, 03 Oct 2025 02:37:31 GMT
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Cheeseburger Pie | savouryflavor.com

This cheeseburger pie transforms familiar burger flavors into a savory pie with homemade flaky crust, seasoned ground beef, and a cheesy topping. The panko breadcrumbs add texture to the filling while tomato sauce and Worcestershire create that ketchup-like element you expect from a burger. Every slice delivers the comfort of a cheeseburger in a form that's easier to serve to a group and feels more substantial than handheld sandwiches.

I developed this recipe based on my wife's childhood favorite, and after testing various versions, the homemade crust really makes the difference. The extra few minutes of prep creates flakiness that store-bought versions can't match. It's become our go-to for casual dinners when we want something comforting but a bit more interesting than typical weeknight fare.

Essential Ingredients for Best Results

  • Homemade pie crust ingredients: All-purpose flour, sugar, salt, cold butter, egg yolk
  • Lean ground beef: Provides the burger base; ground turkey or chicken work as alternatives
  • Panko breadcrumbs: Create texture and help filling hold together; regular breadcrumbs substitute
  • Tomato sauce: Mimics ketchup flavor; homemade roasted tomato sauce is best
  • Sharp cheddar cheese: Freshly grated melts better and tastes superior to pre-shredded
  • Worcestershire sauce: Adds umami depth to both filling and topping
  • Dry mustard: Provides subtle tang in the cheese mixture
  • Milk and egg: Create the custard-like cheese topping

Complete Step-by-Step Instructions

Make the pie crust:
In a food processor, pulse together 1 1/4 cups flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add 1/2 cup cold cubed butter and pulse until mixture resembles coarse meal. Add 1 egg yolk and pulse just until dough comes together. Turn onto floured surface, form into a ball, wrap in plastic, and refrigerate 1 hour.
Prepare the pie shell:
Roll chilled dough on a floured surface to 12-inch circle. Press into a 9-inch pie plate, trim overhang to 1 1/2 inches, and crimp edges. Return to refrigerator while making filling. Preheat oven to 425°F with a baking sheet inside.
Cook the beef filling:
Brown 1 pound ground beef in a skillet over medium-high heat, breaking it up as it cooks, about 6-8 minutes. Drain excess fat. Stir in 1/2 cup panko breadcrumbs, 1/2 cup tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and remove from heat.
Fill the pie shell:
Pour beef mixture into prepared pie crust, spreading evenly. The filling should come about halfway up the crust.
Make cheese topping:
In a bowl, beat together 1/2 cup milk and 1 egg. Stir in 1 tablespoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon dry mustard, and 1 cup shredded sharp cheddar cheese until combined.
Add topping and bake:
Pour cheese mixture evenly over beef filling. Place pie on the preheated baking sheet in the oven. Bake 30 minutes until crust is golden and filling is set. A knife inserted near the center should come out mostly clean.
Cool and serve:
Let pie rest 15-20 minutes before slicing. This allows the filling to set properly for cleaner slices. Serve with favorite burger toppings if desired.
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Cheeseburger Pie Recipe | savouryflavor.com

The homemade crust is what elevates this beyond typical casserole territory. That buttery, flaky texture against the savory beef filling creates something that feels more special than throwing ingredients in a baking dish. The cheese topping sets into a custard-like layer that ties everything together.

Understanding Crust Preparation

Cold butter is crucial for flaky crust - it creates pockets that become layers during baking. The egg yolk adds richness and helps bind. Chilling after forming lets gluten relax and butter firm up, both essential for preventing shrinkage.

Preventing Soggy Bottom Crust

Baking on a preheated sheet conducts extra heat to the bottom. Brushing crust with egg wash before filling creates a moisture barrier. The panko in the filling also absorbs excess liquid that might otherwise make crust soggy.

Achieving Proper Filling Consistency

The panko breadcrumbs are key - they absorb moisture from the beef and tomato sauce, preventing the filling from being too wet. Without them, the mixture would be loose and difficult to slice cleanly.

Make-Ahead and Freezing Tips

Prepare crust up to 5 days ahead or freeze for 3 months. Assemble the entire pie and freeze unbaked for up to 1 month. Bake from frozen, adding 20-25 minutes to cooking time and covering with foil to prevent over-browning.

Storage and Reheating

Refrigerate leftovers covered for up to 5 days. Reheat individual slices in microwave or whole pie covered with foil at 350°F for 20 minutes. The crust won't be as crispy after refrigeration but flavor remains good.

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Easy Cheeseburger Pie Recipe | savouryflavor.com

This recipe shows how familiar flavors can be reimagined in different forms. The pie format makes serving easier for groups while maintaining everything people love about cheeseburgers. The homemade crust requires minimal extra effort but delivers results that justify the small time investment.

Frequently Asked Questions

→ Can I use store-bought pie crust instead of homemade?
Yes, you can use a refrigerated or frozen pie crust to save time. Just make sure to thaw frozen crusts before using them.
→ How do I store leftover cheeseburger pie?
Cover the pie tightly with foil or plastic wrap and keep it in the fridge for up to 3 days. Reheat slices in the oven or microwave before serving.
→ Can I freeze this pie?
Yes, you can freeze the baked pie for up to 2 months. Wrap it well in plastic wrap and foil. Thaw overnight in the fridge before reheating.
→ What can I serve with cheeseburger pie?
Serve it with a simple side salad, coleslaw, roasted vegetables, or oven-baked fries for a complete meal.
→ Can I add other vegetables to the filling?
Absolutely! Diced mushrooms, jalapeños, or zucchini work well. Just make sure to cook any extra veggies before adding them to avoid a soggy filling.
→ Do I need to prebake the crust?
No, the crust bakes along with the filling. Just make sure to chill it before adding the beef mixture to help it hold its shape.

Easy Cheeseburger Pie

Ground beef and sharp cheddar baked in a flaky homemade crust. All the flavors of a cheeseburger in pie form.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Kylie

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ For the Crust

01 1½ cups all-purpose flour
02 ¼ teaspoon salt
03 10 tablespoons unsalted butter, cold
04 1 large egg yolk
05 2 tablespoons cold water

→ For the Beef Filling

06 1 tablespoon olive oil
07 1 pound ground beef
08 ½ cup panko breadcrumbs
09 ½ cup tomato sauce
10 ¼ cup diced sweet onion
11 ¼ cup diced green bell pepper
12 2 garlic cloves, minced
13 ½ teaspoon salt
14 ½ teaspoon dried oregano
15 ¼ teaspoon black pepper

→ For the Cheese Topping

16 ¼ cup whole milk
17 1 large egg
18 ½ teaspoon Worcestershire sauce
19 ½ teaspoon salt
20 ½ teaspoon dry mustard
21 2 cups freshly shredded sharp cheddar cheese

Instructions

Step 01

Add the flour and salt to your food processor and pulse a few times to mix. Toss in the cold butter and pulse about 15 times until you get a crumbly texture that looks like coarse sand. In a separate small bowl, whisk together the egg yolk and cold water, then pour it into the processor. Pulse just until the dough starts clumping together in chunks—don't let it form a smooth ball or you'll overwork it.

Step 02

Dump the crumbly dough onto a lightly floured counter and gather it together with your hands to form a ball. Flatten it into a disc shape, wrap it tightly in plastic wrap, and pop it in the refrigerator for at least an hour. You can make this up to 3 days ahead if you want to get a jump on things.

Step 03

Take your chilled dough out of the fridge and let it sit on the counter for about 10 minutes to soften slightly. On a floured surface, roll it out into a circle that's roughly 3 inches bigger than your pie dish and about ⅛ to ¼ inch thick. Carefully drape it over your pie plate, gently pressing it into the bottom and up the sides without stretching. Trim the excess dough with kitchen scissors, leaving about 1½ inches of overhang, then crimp the edges however you like. Slide it back into the fridge while you prep the filling.

Step 04

Heat your oven to 425°F. Warm the olive oil in a large skillet over medium-high heat. Crumble in the ground beef and break it up with a wooden spoon as it cooks. Let it brown nicely for 7 to 10 minutes, then drain off any excess grease.

Step 05

Toss the panko breadcrumbs, tomato sauce, diced onion, green pepper, minced garlic, salt, oregano, and black pepper into the skillet with the beef. Stir everything together and cook for about a minute until heated through and fragrant. Spread this savory mixture evenly into your prepared pie crust.

Step 06

In a bowl, whisk together the milk and egg until smooth. Stir in the Worcestershire sauce, salt, dry mustard, and shredded cheddar cheese until everything's well combined. Pour this cheesy mixture over the beef layer, spreading it out evenly so every bite gets that gooey goodness.

Step 07

Slide the pie into your preheated oven and bake for 30 minutes, or until the cheese is bubbly and golden and the crust is beautifully browned. If the edges of the crust start getting too dark before the filling is done, just tent them with a little aluminum foil. Let the pie rest for about 5 minutes after baking before slicing into it.

Notes

  1. You can make the pie crust up to 5 days ahead and keep it in the fridge, or freeze it for up to 3 months for ultimate convenience.
  2. After fitting the crust into the pie dish, chill it in the refrigerator for at least 30 minutes to help prevent shrinking during baking.
  3. For the best flavor and texture, shred your own cheese from a block instead of using pre-shredded varieties that contain anti-caking agents.
  4. Try preheating a baking sheet in the oven and placing your pie dish on it—this helps crisp up the bottom crust and catches any potential drips.
  5. Let the pie rest for about 15 minutes after baking to make slicing much cleaner and easier.
  6. Feel free to top individual slices with classic burger toppings like shredded lettuce, diced tomatoes, pickles, crispy bacon, extra onions, or sliced avocado.

Tools You'll Need

  • Food processor
  • 9-inch pie dish
  • Rolling pin
  • Large skillet
  • Kitchen scissors
  • Mixing bowls
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat/Gluten
  • Dairy
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 331
  • Total Fat: 30 g
  • Total Carbohydrate: 16 g
  • Protein: 21 g