This cheeseburger pie hits all the comfort notes: savory browned beef, soft onions, gooey cheddar, and a light egg-and-milk batter that sets into a tender, sliceable pie. The texture is a mix of meaty crumble at the bottom, melty cheese in the middle, and a golden, custardy top. It’s easy because it uses simple pantry ingredients, a quick stovetop cook for the meat, and one pan to bake — no crust to fuss with. Serve warm with a crisp salad or pickles for contrast, and you can even pair it with crispy lemon potatoes for a fuller plate.
Why You’ll Love This How to Bake the Ultimate Homemade Cheeseburger Pie
- Hands-off baking: once assembled, the oven finishes the dish while you relax.
- Familiar cheeseburger flavors in a sliceable, family-style form.
- Fast weeknight dinner — around 10–15 minutes prep and 25–30 minutes to bake.
- Uses pantry basics: ground beef, eggs, milk, flour, and cheddar.
- Versatile: add veggies or swap cheeses without changing the core method.
- Easy to scale up for guests or to make into individual servings in ramekins.
- Kid-friendly and packable — cool slices work well in lunchboxes.
What Is How to Bake the Ultimate Homemade Cheeseburger Pie?
This is a savory pie made by layering cooked ground beef and onions, topping with cheddar, then pouring a simple egg-and-milk batter that bakes into a firm, custardy topping. It tastes like a classic cheeseburger — beefy, a little sweet from the cooked onion, mildly salty, and garlicky if you add garlic powder. The cooking method is stovetop browning followed by baking in a 9-inch pie dish at 400°F (200°C). The vibe is pure comfort food: great for weeknights, relaxed brunches, or potluck-style meals where everyone can slice and serve.
Ingredients for How to Bake the Ultimate Homemade Cheeseburger Pie
For the Filling
- 1 lb ground beef
- 1 medium onion, chopped
For Seasoning & Cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 tsp Worcestershire sauce (optional)
For the Batter
- 2 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
To Prepare the Pan
- Cooking spray or butter for greasing the pan
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: Use lean or regular ground beef. For a lighter version, swap to 93/7 or use ground turkey for lower fat. Texture will be slightly different with turkey.
- Onion: Yellow or white onion works best for sweetness and structure. Red onion is optional but stronger in taste.
- Cheddar: Sharp cheddar gives more flavor; mild cheddar melts smoother. You can mix half cheddar, half mozzarella for a stretchier top.
- Milk: Whole milk gives a richer custard. Use 2% or even unsweetened oat milk for a lighter or dairy-free option (note: texture changes slightly).
- Flour: All-purpose flour helps the batter set; for a gluten-free option, try a 1:1 GF flour blend but expect minor textural changes.
- Worcestershire sauce: Optional but adds depth; omit for a simpler, kid-friendly taste.
- Salt & pepper: Season at the end if you used low-sodium beef or milder cheese to avoid under- or over-salting.
Step-by-Step Instructions
Step 1 – Preheat and prep
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish with cooking spray or butter. Set aside.
Step 2 – Brown the beef and onion
In a skillet over medium heat, add the ground beef and chopped onion. Cook, breaking the beef into small pieces, until the beef is browned and the onion is soft. Drain any excess fat.
Visual cue: Beef should be evenly browned with no pink left and onions translucent.
Step 3 – Season the meat
Return the drained meat to the skillet, then season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tsp Worcestershire sauce if using. Stir briefly to combine and heat through.
Step 4 – Arrange in the pie dish
Spread the seasoned beef mixture evenly in the bottom of the greased 9-inch pie dish. Press down lightly so the layer is compact and even. Sprinkle 1 cup shredded cheddar cheese evenly over the beef.
Step 5 – Make the batter and pour
In a mixing bowl, whisk together 2 large eggs, 1 cup milk, and 1/2 cup all-purpose flour until smooth and lump-free. Pour the mixture evenly over the beef and cheese in the pie dish.
Step 6 – Bake
Place the pie dish in the preheated oven and bake for 25–30 minutes or until the top is golden and the center is set.
Pro cue: If the top browns too fast, tent lightly with foil for the last 5–10 minutes.
Step 7 – Rest and serve
Let the pie cool slightly for 5–10 minutes before slicing. This helps the batter finish setting and makes cleaner slices.
Visual cue: The center should not be jiggly; a toothpick inserted in the center should come out mostly clean.
Pro Tips for Success
- Use a wide skillet so the beef and onion cook evenly and moisture can evaporate.
- Drain fat well to prevent a soggy pie base; blot with paper towels if needed.
- Whisk the batter thoroughly to avoid flour lumps; a smooth batter bakes more evenly.
- Let the pie rest 5–10 minutes before slicing for cleaner pieces.
- If your oven runs hot, check at 20 minutes to avoid over-browning.
- Use freshly shredded cheddar (not pre-shredded) for better melt and creaminess.
- Taste and adjust seasoning after cooking the beef—cheese adds salt, so under-season lightly.
Flavor Variations
- Optional — Bacon and Cheddar Upgrade: Add 4–6 slices cooked and crumbled bacon into the beef layer for extra smokiness.
- Optional — Veggie Boost: Stir in 1/2 cup thawed frozen peas or chopped bell pepper to the cooked beef for color and bite.
- Optional — Spicy Kick: Mix in 1/4–1/2 tsp cayenne or stir in chopped pickled jalapeños for heat.
- Optional — Mushroom & Swiss: Replace cheddar with Swiss and add 1 cup sautéed mushrooms for an earthy twist.
- Optional — Ranch Twist: Stir 1–2 tbsp ranch seasoning into the batter for a tangy herb note.
- Optional — BBQ Cheeseburger: Mix 2 tbsp barbecue sauce into the beef and use smoked cheddar.
Serving Suggestions
- Serve warm with a crisp green salad tossed in a bright vinaigrette to cut the richness.
- Offer pickles, sliced tomatoes, and ketchup on the side to mimic a cheeseburger build.
- Pair with roasted or mashed potatoes for a hearty dinner.
- Slice into wedges and serve with coleslaw for a picnic or potluck.
- Make mini versions in muffin tins for party bites; bake about 18–22 minutes.
- Top slices with fresh chopped parsley or scallions for color and a mild onion bite.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the beef and onion mixture up to 2 days ahead. Store in an airtight container in the fridge. When ready, assemble with cheese and batter and bake.
- Assembly ahead: You can assemble the pie (meat + cheese + batter) and keep it covered in the fridge for up to 8 hours before baking. Baking time may increase by 5–7 minutes if chilled.
- Storage: Cool completely, then cover and refrigerate for up to 3–4 days.
- Reheating best practice: Reheat individual slices in a 350°F oven for 10–12 minutes, or in a toaster oven until warmed through. For faster reheating, microwave for 60–90 seconds, but the crust/top may become slightly softer. Expect some change in texture — the baked custard will firm back up after cooling.
Storage and Freezing Instructions
- Freezing the whole baked pie: You can freeze a fully baked pie wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until warm.
- Freezing before baking: It’s better to freeze the cooked meat separately. Assembled but unbaked pies may separate or weep after freezing and thawing, affecting texture. If freezing assembled, wrap tightly and expect a slight change in batter texture.
- Storing slices: Freeze individual slices on a tray, then transfer to a freezer bag. Reheat from frozen in a 350°F oven until hot, about 20–30 minutes.
- If you prefer not to freeze: Use cooked beef in meals within 3–4 days and bake fresh when needed.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 420 kcal | 25 g | 16 g | 26 g | 1 g | 680 mg
Estimates vary by brands and portions.
FAQ About How to Bake the Ultimate Homemade Cheeseburger Pie
Q: Why is my pie too watery?
A: Excess moisture from undercooked beef or not draining fat can cause watery results. Drain well and cook until onions are soft and moisture has reduced.
Q: Why is the center undercooked while edges are done?
A: Your oven may have hot spots or the dish was chilled before baking. Bake at 400°F and let the pie sit 5–10 minutes after baking so the center finishes setting.
Q: Can I use pre-shredded cheese?
A: Yes, but pre-shredded cheese often contains anti-caking agents that can affect melt. Freshly shredded cheddar melts creamier.
Q: Can I make this dairy-free?
A: Use a plant-based milk and dairy-free cheese. Texture will change; the batter may be slightly softer.
Q: How do I know when it’s done?
A: The top should be golden and the center mostly set. A toothpick in the center should come out mostly clean with no runny batter.
Q: Can I add extra vegetables?
A: Yes, optional vegetables like bell peppers or peas can be added, but drain or cook them to remove excess water.
TastyInspo Notes
- Finish with a sprinkle of flaky salt on each slice for a bright pop.
- Add fresh chopped chives or green onion on top to lift the flavor and add color.
- Serve with a small ramekin of ketchup or mustard for dipping to mimic burger condiments.
- For a sharper top, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Cut clean wedges with a sharp, warm knife (dip in hot water and dry) for neat plating.
Troubleshooting
- Bland flavor: Double-check salt and pepper; use sharp cheddar or add the Worcestershire sauce for depth.
- Soggy base: Drain beef fat well and press the meat layer to remove excess liquid before adding cheese.
- Top browns too fast: Tent a loose piece of foil over the pie for the last bake minutes.
- Batter lumps: Whisk eggs, then slowly add milk and flour, or sift flour first to prevent clumps.
- Overcooked, dry pie: Reduce bake time slightly and avoid over-browning; resting time helps retain moisture.
- Cheese separation: Use freshly shredded cheese and avoid overheating; mix-ins like breadcrumbs are unnecessary.
Conclusion
This cheeseburger pie is an easy, satisfying way to enjoy classic burger flavors with minimal effort and common ingredients. It bakes up golden, melts cheese into the beef layer, and feeds a family with simple steps and reliable results. For a similar one-dish comfort recipe to try another day, check out the Impossibly Easy Cheeseburger Pie Recipe – Allrecipes for different twists and ideas.
Final Thoughts
Simple to make, full of familiar flavors, and kind to busy nights — this cheeseburger pie is a reliable go-to. Follow the steps, tweak optional variations as you like, and enjoy a warm, cheesy slice with good company.
Cheeseburger Pie
Ingredients
For the Filling
- 1 lb ground beef Use lean or regular ground beef.
- 1 medium onion, chopped Yellow or white onion preferred.
For Seasoning & Cheese
- 1 tsp garlic powder Optional for added flavor.
- 1/2 tsp salt Adjust seasoning based on beef and cheese used.
- 1/4 tsp black pepper Freshly ground for best flavor.
- 1 cup shredded cheddar cheese Sharp cheddar adds more flavor.
- 1 tsp Worcestershire sauce Optional for added depth.
For the Batter
- 2 large eggs Large eggs for the custard.
- 1 cup milk Whole milk recommended for richness.
- 1/2 cup all-purpose flour For a gluten-free option, use a 1:1 GF flour blend.
To Prepare the Pan
- cooking spray or butter For greasing the pan.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish with cooking spray or butter.
- In a skillet over medium heat, add the ground beef and chopped onion. Cook, breaking the beef into small pieces, until the beef is browned and the onion is soft. Drain any excess fat.
- Return the drained meat to the skillet, then season with salt, black pepper, garlic powder, and Worcestershire sauce if using. Stir briefly to combine and heat through.
- Spread the seasoned beef mixture evenly in the bottom of the greased pie dish. Sprinkle cheddar cheese evenly over the beef.
- In a mixing bowl, whisk together eggs, milk, and flour until smooth and lump-free. Pour the mixture evenly over beef and cheese in the pie dish.
Baking
- Place the pie dish in the preheated oven and bake for 25–30 minutes or until the top is golden and the center is set.
- Let the pie cool slightly for 5–10 minutes before slicing to help the batter finish setting.
