Southern-Style Cheeseburger Pie!!!

If a skillet cheeseburger and a cozy weeknight casserole had a baby, it would be this Southern-style cheeseburger pie—big on flavor, easy on dishes, and ready to feed a crowd. You’ll brown a savory beef filling, blanket it with sharp cheddar, and pour over a quick “impossible” batter that bakes into a tender, biscuit-like crust. It slices cleanly like pie, eats like a cheeseburger, and begs for pickles on the side.

What makes it “Southern style”?

Onions cooked down in beef drippings, a kiss of Worcestershire and mustard, sharp cheddar, and a from-scratch biscuit batter (no boxed mix required). Optional chopped dill pickles go right into the filling—trust the process!

Ingredients (9-inch pie; serves 6)

Beef filling

• 1 lb (450 g) ground beef (80–85% lean)
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tsp smoked paprika (or chili powder)
• 1 Tbsp yellow mustard or 1 tsp dry mustard
• 1 Tbsp Worcestershire sauce
• 2 Tbsp ketchup (optional, for a classic burger note)
• ¼ cup chopped dill pickles (optional but recommended)

Cheese

• 1½ cups (170 g) shredded sharp cheddar, divided

From-scratch “impossible” batter (no mix)

• ½ cup (60 g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt
• 2 large eggs
• ¾ cup (180 ml) milk
• 2 Tbsp melted butter or mayonnaise (tender, biscuit-y top)

To serve (optional)

• Sliced tomatoes, more pickles, shredded lettuce, hot sauce

Equipment

• 9-inch (23 cm) pie plate or 9-inch cast-iron skillet
• Large skillet, mixing bowl, whisk

Step-by-step method

1. Heat the oven & prep the dish
   Preheat to 400°F (200°C). Grease a 9-inch pie plate or cast-iron skillet with butter or oil.
2. Brown the beef
   Set a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up, until the beef is browned and the onions are translucent, 6–8 minutes. Spoon off excess fat if there’s more than a thin coating left in the pan.
3. Season & reduce
   Stir in garlic, salt, pepper, smoked paprika, mustard, Worcestershire, and ketchup (if using). Cook 1–2 minutes to bloom spices and reduce any liquid until the mixture is glossy, not soupy.
4. Finish the filling
   Off the heat, fold in chopped pickles and ½ cup (55 g) cheddar. Taste and adjust salt/pepper. Spread the beef mixture evenly in your greased pie plate or (clean) cast-iron skillet. Sprinkle another ½ cup (55 g) cheddar over the top.
5. Make the batter
   In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, milk, and melted butter (or mayo). Pour wet into dry and whisk just until smooth—don’t overmix.
6. Assemble
   Pour the batter evenly over the beef-and-cheese layer, nudging it to the edges. Top with the remaining ½ cup (55 g) cheddar.
7. Bake
   Bake on the middle rack until the top is golden and set and a knife inserted near the center comes out clean (no wet batter), 25–30 minutes. Internal center should read about 165°F (74°C).
8. Rest & slice
   Let the pie rest 10 minutes so the layers set. Slice into wedges and serve with fresh toppings.

Why this works

• Biscuit science: The quick batter (eggs + leavening) puffs into a tender, slightly custardy “crust” that hugs the filling instead of forming a hard shell.
• Flavor layering: Mustard and Worcestershire deliver classic burger savoriness; pickles inside add brightness so each bite pops.
• Cheese in stages: A bit in the filling binds; a bit under the batter seasons; a bit on top browns and bubbles.

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