Cheeseburger Pie

Cheeseburger Pie is a relatively quick main dish made with mostly pantry staples. If you’ve got flour, ground beef, and cheese, you can make this without having to venture out! Serve with your starch of choice and a salad or other vegetables to round out your meal.

Cheeseburger Pie - Tramplingrose

Cooking inspiration strikes at the most random times, I think. I come up with foods I want to make either laying in bed, waiting to fall asleep, or while I’m getting ready for work. A couple days ago, I thought about some scones I wanted to make over the weekend.

And while trying to come up with dinner, I thought of making Hamburger Pie. Instead, I made a Cheeseburger Pie.

Please excuse my crimping skills, as they suck. Pie-making is not my thing.

To be fair, the Hamburger Pie does have a wee bit of cheese in it. But there is no such thing as too much cheese.

And as long as we’re being honest, the Hamburger Pie could use some help in the seasoning department. It’s not bad, but it could be better.

Y’know, maybe if I actually used onions instead of onion powder. I just can’t do it, though. I love the flavor of onions, but the texture of them makes me gag.

So I found a cheeseburger pie recipe online, made my tweaks, and the bambino proclaimed it “Impressively good!”

Cheeseburger Pie - TramplingroseI liked it enough that I will definitely make this again.

Cheeseburger Pie - TramplingroseAnd since I made it on a cold, crummy day, it was perfect comfort food.

We had ours with salad and some roasted potatoes. The original recipe suggests topping it with sliced tomatoes before topping the pie with the last 1/2 C of cheese, as well as chopping up pickles to add in with the ketchup, mustard and Worcestershire sauce.

I suppose that lends a more authentic cheeseburger taste, but I think it was just as good without. And since the bambino loathes pickles, I knew he’d eat it without them.

Yield: 6-8

Cheeseburger Pie

Cheeseburger Pie
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


For the Pie Crust:

  • 1 1/4 C all-purpose flour
  • 1/3 C chilled unsalted butter, cut into cubes
  • 1/4 tsp. salt
  • 4-6 Tbsp. ice water

For the Filling:

  • 1 lb. ground beef
  • 1 tsp. onion powder
  • salt & pepper, to taste
  • 2 cloves garlic, minced
  • 2 large eggs
  • 2 Tbsp. stone-ground mustard
  • 2 Tbsp. ketchup
  • 3 Tbsp. Worcestershire sauce
  • 2 C shredded cheese (Cheddar, Monterey Jack, Colby-Jack, Cheddar-Jack, Mozzarella)


  1. Preheat the oven to 375 degrees F. In a medium mixing bowl, whisk the flour and salt together. Cut in the butter with a pastry cutter, two knives, or rub in with your fingers, until the mixture resembles coarse crumbs. Sprinkle a Tbsp. of the water on the mixture, and with a fork, moisten. Repeat, using only enough water to be able to form the dough into a ball (you may not need all 6 Tbsp.).
  2. Place the dough on a lightly floured surface, and roll out to fit a 9-inch deep-dish pie pan. Trim the edges and crimp as desired.
  3. Meanwhile, in a large skillet, cook the ground beef with the onion powder, garlic, and salt & pepper. Once browned, remove from the heat and allow to cool slightly.
  4. In a small mixing bowl, whisk together the eggs, mustard, ketchup, and Worcestershire sauce. Stir into the ground beef, along with 1 1/2 C of cheese. Pour the mixture into the pie crust, and bake for 30 minutes. Top the pie with the remaining 1/2 C of cheese and bake for 5 minutes more, or until the cheese has melted.
  5. Allow to stand for 5 minutes before serving.


If desired, you can substitute a pre-made pie crust instead of making one from scratch.

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