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

Imagine the satisfying flavors of a classic cheeseburger — savory seasoned beef, melty American-style cheese, a little bit of ketchup-mustardy tang, and a crisp edge like a toasted bun — all baked into a single, sliceable pie. That’s the Impossible Cheeseburger Pie: quick, forgiving, crowd-pleasing, and perfect for weeknights, potlucks, or breakfast-for-dinner. Below is a detailed, unique take that walks you from shopping list to the perfect golden slice.

Ingredients (serves 6–8)

For the pie

• 1 lb (450 g) ground beef (80/20 gives best flavor)
• 1 medium onion, finely diced (about 1 cup)
• 2–3 cloves garlic, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp dry mustard or 1 tsp Dijon mustard
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 cup shredded sharp cheddar (or American-style cheddar for nostalgia)
• 1 cup shredded mozzarella (optional — for extra melt)
• 1 cup frozen sweet corn (optional, thawed) or ½ cup finely diced pickles for cheeseburger vibe
• 2 large eggs
• 1 cup milk (whole milk or 2% — gives richer texture)
• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp melted butter (plus extra to grease pan)
• 1–2 tbsp sesame seeds (optional — for a “bun” look on top)

Optional garnish

• Sliced pickles, shredded lettuce, extra ketchup or mustard for serving

Equipment

• 10-inch ovenproof skillet or a 9×9 (or 8×8) baking dish
• Mixing bowls, spatula, measuring cups/spoons
• Grater for cheese, sharp knife for onions

Why this is “Impossible”

Like other “impossible” pies, the batter firms up into a cake-like crust while the meat cooks into savory pockets — the flour-batter and meat interact so you get both cakey structure and juicy beef in every forkful. It’s one-pan comfort food with contrasting textures.

Method — Step by step

1. Preheat and prep (10 minutes)

Preheat your oven to 375°F (190°C). Lightly grease your skillet or baking dish with butter or nonstick spray. If using a cast-iron skillet, warm it slightly first — it helps achieve a crisper edge.

2. Brown the beef (8–10 minutes)

Heat the skillet over medium-high heat and add the ground beef. Break it up with a spatula. When it’s about halfway browned (2–3 minutes), add the diced onion and continue to cook until the beef is fully browned and the onions are soft and translucent, about 4–5 more minutes. Drain excess fat if there’s a lot, leaving a tablespoon for flavor.

Stir in the minced garlic and cook 30 seconds until fragrant.

3. Season and finish the filling (2 minutes)

Stir in salt, pepper, paprika, dry mustard (or Dijon), ketchup, and Worcestershire. Taste and adjust — it should read like a slightly amplified cheeseburger flavor. Remove from heat and allow to cool 3–4 minutes so the eggs in the batter won’t scramble in the next step.

Fold in ¾ cup of shredded cheddar and the optional corn or pickles now, reserving the rest of the cheese for the top.

4. Make the “impossible” batter (3 minutes)

In a medium bowl whisk together eggs and milk until blended. Add melted butter and whisk. In a second bowl, whisk the flour and baking powder to distribute the leavening evenly. Slowly whisk the dry mix into the wet until a smooth pourable batter forms (it will resemble pancake batter thick enough to coat a spoon).

5. Combine and assemble (2 minutes)

Pour the batter into the greased skillet/dish and spread it to the edges. Spoon the beef mixture evenly over the batter — do NOT mix in. The filling should sit in pockets and on top of the batter. Sprinkle the remaining ¼–½ cup shredded cheese evenly over the beef. If you want the “sesame bun” look, sprinkle sesame seeds on top.

6. Bake (25–35 minutes)

Place the skillet in the preheated oven. Bake until the top is golden brown and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine), about 25–35 minutes depending on pan depth. The edges should puff and crisp slightly; the center should be set.

7. Rest and slice (10 minutes)

Remove from oven and let rest 8–10 minutes — this makes slicing neater and lets flavors settle. Slide a spatula under the pie and cut into wedges or squares.

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