Southern Style Cheeseburger Pie!!!

Variations & add-ins

• Bacon Cheeseburger Pie: Cook 4 slices bacon until crisp; crumble and fold into the filling.
• Spicy: Add 1–2 chopped jalapeños or a pinch of cayenne.
• BBQ: Swap ketchup for 2 Tbsp BBQ sauce; finish with sliced green onions.
• Mushroom-Swiss: Sauté 8 oz (225 g) sliced mushrooms with the onions; use Swiss cheese instead of cheddar.
• Pickleback: Double the chopped pickles and add 1 tsp pickle juice to the batter for extra tang.

Make-ahead, storage & reheating

• Fridge: Cool completely, cover, and refrigerate up to 3 days. Reheat slices at 350°F (175°C) for 12–15 minutes, or the whole pie for 20–25 minutes, loosely covered.
• Freeze: Wrap the whole baked (and cooled) pie tightly; freeze up to 2 months. Thaw overnight in the fridge, then reheat at 350°F until hot.
• Meal prep tip: Bake in a square 8–9″ pan and cut into bars for easy lunchboxes.

Troubleshooting

• Greasy pie: Drain off excess beef fat before seasoning.
• Soggy center: Bake until the top is evenly golden and a knife tests clean; give it the full rest time.
• Bland bite: Don’t skip salt; sharp cheddar and mustard are key. Taste the filling before it hits the pan.

Gluten-free & lighter swaps

• Gluten-free: Replace the flour with a 1:1 gluten-free all-purpose blend.
• Lower carb/crustless: Skip flour, and whisk 3 eggs + ½ cup (120 ml) heavy cream with ¼ tsp salt; pour over beef and bake 22–28 minutes.
• Turkey or plant-based: Use ground turkey (add 1 Tbsp oil) or your favorite plant-based crumbles; keep the seasonings.

Serve it up

Plate wedges with shredded lettuce, tomato slices, extra pickles, and a dash of hot sauce. It’s the full burger experience—no bun needed, all comfort delivered. Enjoy!