Impossible Cheeseburger Pie — The One-Pan Wonder That Tastes Like a Cheeseburger in a Slice! ✨

Imagine a golden, savory pie that gives you all the joy of a cheeseburger — juicy seasoned beef, melty cheese, pickly tang, and a slightly sweet, tender crust — but made in one pan and sliced like a pie. That’s the Impossible Cheeseburger Pie: fast, cozy, crowd-pleasing, and unbelievably easy. Here’s a detailed, step-by-step guide to make it, plus tips, variations, and troubleshooting so your first slice is perfectly burger-y.

Why this recipe works

“Impossible” in this style means the batter/pouring method sets into a tender crust that traps juicy filling (similar idea to an “impossible pie” where a cake batter becomes crust). Here, a seasoned beef + onion layer gets topped with a savory batter that bakes into a golden, chewy exterior while enclosing the burger flavors inside. The result is familiar (burger) but novel (pie) — forkfuls of meat, melted cheese, and a satisfying savory crust.

Yield, time, and temperature

• Yield: 6–8 slices (one 9-inch pie or deep 10-inch skillet)
• Prep time: 15–20 minutes
• Cook time: 35–45 minutes
• Total time: ~55–65 minutes
• Oven: 375°F (190°C) — middle rack

Ingredients

For the beef filling

• 1 lb (450 g) ground beef (80/20 or 85/15 for best flavor)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce (optional, adds umami)
• 1 tsp mustard (Dijon or yellow) — optional but burger-like
• 1 tbsp tomato paste or 2 tbsp ketchup (for a mild burger tang)
• 1 tbsp neutral oil (if using very lean beef)

For the batter (the “impossible” part)

• 1 cup (120 g) all-purpose flour
• 1 cup (240 ml) whole milk (or 2% milk)
• 2 large eggs
• 1/4 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp onion powder (optional)
• 1/2 tsp dried mustard powder or 1 tsp prepared mustard (optional)
• 1/2 cup (50 g) shredded cheddar cheese (reserve another 3/4–1 cup for topping)
• 2 tbsp melted butter (or vegetable oil)

For assembly & topping

• 3/4 – 1 cup shredded cheddar (or a mix: cheddar + American slice shredded)
• 1/2 cup finely diced dill pickles or pickle relish (optional, for cheeseburger vibe)
• 1–2 tomatoes, thinly sliced (for serving)
• Lettuce leaves (for serving)
• Ketchup, mustard, mayo — for serving/garnish
• Sesame seeds (optional — to sprinkle on top so it looks like a bun)

Equipment

• 9-inch pie dish or 10-inch oven-safe skillet (cast iron works great)
• Large skillet for browning beef (or you can cook beef in same oven-safe skillet and then add batter)
• Mixing bowls, whisk, spatula
• Grater for cheese

Step-by-step method

1) Preheat and prep

Preheat oven to 375°F (190°C). Lightly grease the pie dish or skillet with butter or oil. Grate the cheese and dice the vegetables so everything is ready.

2) Cook the beef filling

1. Heat a large skillet over medium-high. Add oil if using.
2. Add diced onion and cook 2–3 minutes until soft and translucent. Add garlic and cook 30 seconds.
3. Add ground beef, breaking it up with a spatula. Cook until no longer pink and starting to brown (about 6–8 minutes).
4. Drain excess fat if there’s a lot (leave a little for flavor).
5. Stir in salt, pepper, Worcestershire, mustard, and tomato paste/ketchup. Taste and adjust seasoning — it should be slightly punchy, like a burger patty. Remove from heat and let cool 3–5 minutes.

Tip: If you like crisped beef bits (textured like a burger crust), push the beef to the edges and let it brown without stirring for 1–2 minutes before breaking it up.

3) Make the batter

In a medium bowl:

1. Whisk together eggs and milk until combined.
2. Whisk in melted butter.
3. In another bowl, sift (or whisk) together flour, baking powder, salt, onion powder, and mustard powder if using.
4. Gradually whisk the dry mix into the wet until smooth and lump-free. Stir in 1/2 cup shredded cheese.

The batter should be pourable — similar to pancake batter (slightly thicker than crepe batter).

4) Assemble the pie

1. Spread the cooked beef mixture evenly into the prepared pie dish/skillet. Sprinkle the optional pickles or relish evenly over the beef if using.
2. Pour the batter over the beef, spreading gently to cover. Don’t overmix — you want the batter to sit on and seep between beef pieces.
3. Sprinkle the remaining shredded cheese on top. If you want a sesame-bun look, brush the top lightly with a little milk and sprinkle sesame seeds.

5) Bake

Place the pan on the center rack and bake 35–45 minutes, until:

• Top is golden brown and puffed.
• A toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
• The pie is set in the middle (not jiggly).

If the top is browning too fast, tent with foil for the last 10 minutes.

6) Rest and slice

Remove from oven and let rest 10–12 minutes. This lets the filling settle and makes slicing cleaner. Cut into 6–8 wedges.

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