Name: Cheeseburger Pie
Total time: 110 min
Ingredients: 1 package refrigerated pie crusts, divided; 1 1/2 pounds lean ground beef (85/15); 1 1/2 cups chopped yellow onion, from 1 medium onion; 1 tablespoon minced garlic, from 3 garlic cloves; 3 tablespoons mayonnaise; 3 tablespoons Worcestershire sauce; 3 tablespoons dill pickle relish; 1 1/2 tablespoons yellow mustard; 1 1/2 teaspoons kosher salt; 3/4 teaspoon black pepper; 3 tablespoons all-purpose flour; 3 tablespoons water; 1 1/2 cups shredded iceberg lettuce, from 1 small head; 6 processed American cheese slices; 1 tablespoon heavy cream; 1 tablespoon white sesame seeds; 1/2 cup ketchup (optional)

Cheeseburger Pie

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For this creative Cheeseburger Pie Recipe, all you need is your oven. With alternating layers of ground beef and melty American cheese, this whimsical pie looks and tastes like a classic cheeseburger.

By Southern Living Editors

Published on June 30, 2019

Active Time:

50 mins

Total Time:

1 hrs 50 mins

Yield:

Serves 6 (serving size: 1 slice)

When you're hosting, the last place you want to be is stuck behind the grill. For this creative Cheeseburger Pie Recipe, all you need is your oven. With a sprinkle of sesame seeds and alternating layers of ground beef and melty American cheese, this whimsical pie looks and tastes like a classic cheeseburger. Not a fan of American cheese? No problem. You can substitute any type of cheese that you prefer on your burger. This pie will serve six and is sure to delight for a no-fuss family barbecue. From ketchup to mustard to mayonnaise and relish, this pie is packed and topped with all your favorite fixins. If you're looking for a gluten-free option, feel free to ditch the crust. The beef-and-cheese filling is equally delicious served over creamy mashed potatoes. Your guests will surely be impressed by your fun reinvention of the classic burger. Serve with crispy, golden french fries and strawberry milkshakes to complete this playful, nostalgic meal.

Ingredients

1 package refrigerated pie crusts, divided
1 1/2 pounds lean ground beef (85/15)
1 1/2 cups chopped yellow onion, from 1 medium onion
1 tablespoon minced garlic, from 3 garlic cloves
3 tablespoons mayonnaise
3 tablespoons Worcestershire sauce
3 tablespoons dill pickle relish
1 1/2 tablespoons yellow mustard
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
3 tablespoons all-purpose flour
3 tablespoons water
1 1/2 cups shredded iceberg lettuce, from 1 small head
6 processed American cheese slices
1 tablespoon heavy cream
1 tablespoon white sesame seeds
1/2 cup ketchup (optional)

Directions

Preheat oven to 425°F. Roll 1 of the piecrusts into a 12 1/2-inch circle. Loosely press into a 9-inch deep dish pie plate; crimp edges. Poke surface of piecrust all over with a fork. Freeze until firm, about 15 minutes; transfer to refrigerator until ready to use. Cut remaining piecrust into 10 (3/4-inch-wide) strips. Place strips in refrigerator until ready to use.
Meanwhile, heat a large skillet over medium-high. Add beef in a single layer; cook, undisturbed, until lightly browned, about 2 minutes. Stir beef to crumble; cook, stirring occasionally, until browned and no longer pink, about 5 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 4 minutes. Reduce heat to medium-low; stir in mayonnaise, Worcestershire, relish, mustard, salt, and pepper until combined. Sprinkle with flour; stir to coat. Increase heat to medium. Add water; cook, stirring constantly, until mixture is thickened slightly, about 1 minute. Remove from heat; stir in lettuce. Let cool about 10 minutes.
Remove piecrust in pie plate from freezer/refrigerator; line with aluminum foil. Fill foil with pie weights or dried beans. Bake in preheated oven until lightly browned, about 10 minutes. Remove foil and pie weights. Return piecrust to oven; bake until bottom is dry, about 5 minutes. Remove from oven; reduce oven temperature to 400°F. Let piecrust cool about 10 minutes.
Spoon one-third of the beef filling into cooled piecrust. Top evenly with 3 of the cheese slices, tearing slices as needed to cover. Repeat process once with one-third of the filling and remaining 3 cheese slices. Top evenly with remaining one-third filling.
Remove piecrust strips from refrigerator. Arrange 5 of the strips vertically over filling. Weave the remaining 5 strips perpendicular into the vertical strips to form a lattice pattern. Brush lattice piecrust with cream; sprinkle with sesame seeds. Place a foil ring around the edge of the pie to prevent overbrowning.
Bake at 400°F until lattice is nicely browned, about 45 minutes. Let cool about 15 minutes. Slice into 6 wedges. Top evenly with ketchup, if desired.