Cheeseburger Pie: Juicy, Cheesy & Oven-Baked Classic.

If you love the soul-satisfying flavors of a backyard cookout but want the ease of a one-pan dinner, the Cheeseburger Pie is your answer. This isn’t just a meatloaf in a different shape; it’s a savory, custardy bake that captures the specific “tang” of a cheeseburger—complete with the mustard, pickles, and molten cheddar—without the mess of a grill or the bulk of a bun.

Whether you’re looking for a kid-friendly weeknight staple or a high-protein, low-carb comfort meal, this pie delivers. It’s juicy, sturdy enough to slice, and carries that unmistakable “diner-style” aroma that brings everyone to the table.

The Elements of a Perfect Burger Pie

The secret to this pie is the binder. Instead of using a traditional pastry crust, we use a savory egg-and-cream mixture that seeps into the seasoned beef, creating a “melt-in-your-mouth” texture.

Ingredient	Amount	Purpose
Ground Beef	1.5 lbs	Use 80/20 for the juiciest results
Yellow Onion	1 medium	Finely diced and sautéed for sweetness
Cheddar Cheese	2 cups	Sharp cheddar provides the best “bite”
Eggs	3 large	The structural binder for the “custard”
Heavy Cream	1/2 cup	Creates a rich, velvety crumb
Dill Pickles	1/4 cup	Finely chopped for that essential burger tang
Yellow Mustard	1 tbsp	Adds a classic savory zing
Worcestershire	1 tsp	For deep, umami-rich flavor

Step-by-Step Instructions

1. Brown the “Burger”

Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, brown the ground beef with the diced onions.

Critical Step: Drain the excess grease thoroughly! If you leave the fat in the pan, the bottom of your pie will be oily rather than set. Once drained, stir in the garlic, salt, pepper, and Worcestershire sauce.

2. The Flavor Layer

Transfer the cooked beef mixture to a greased 9-inch pie dish or a cast-iron skillet. Spread it out evenly. Scatter the chopped dill pickles over the meat, then top with 1.5 cups of the shredded cheddar cheese.

3. The Savory Pour

In a separate bowl, whisk together the eggs, heavy cream, and yellow mustard. Pour this mixture slowly over the beef and cheese. Use a fork to gently “poke” the meat so the liquid reaches the bottom of the dish.

Optional: Add a tablespoon of ketchup to the egg mix if you like a sweeter, “In-N-Out” style flavor profile.

4. The Cheese Cap

Sprinkle the remaining 1/2 cup of cheese over the top. For a truly authentic look, sprinkle a few sesame seeds over the cheese before baking.

5. The Golden Bake

Bake for 25–30 minutes. The pie is done when the center is set (it shouldn’t jiggle when shaken) and the cheese on top has formed a bubbly, golden-brown crust. Let it rest for 5–10 minutes before slicing—this is crucial for clean, pie-shaped wedges.

Flavor and Texture Notes

This dish is a textural hybrid. The beef provides the familiar “bite” of a burger patty, while the egg and cream binder creates a soft, almost soufflé-like interior that holds everything together.

Flavor-wise, it hits all the nostalgic notes. The mustard and pickles provide sharp, acidic pops that cut through the richness of the beef and cheddar. If you close your eyes, the combination of the seared meat and melted cheese tastes exactly like a high-end tavern burger.

Tips and Variations

The “Bacon Double” Twist: Stir in 1/2 cup of crispy bacon bits into the beef mixture before baking for an extra smoky layer.
Make it Keto: This recipe is naturally very low-carb. To keep it strictly keto, ensure your ketchup (if using) is sugar-free and serve it with a side of steamed greens.
The “Deluxe” Topping: Once the pie comes out of the oven, top the hot slices with shredded iceberg lettuce, fresh tomato slices, and a drizzle of “special sauce” (mayo, ketchup, and relish).
Vegetarian Swap: You can use plant-based “crumbles” instead of beef.¹ Just be sure to add a little extra olive oil when sautéing the onions, as plant-based meats are leaner.

FAQ

Can I make this in advance?

Yes! You can brown the meat and onions ahead of time. When you’re ready to eat, just assemble the layers, pour the egg mix, and bake. You can also freeze the baked pie for up to 3 months.

My pie is a bit watery. What happened?

This usually happens if the onions weren’t cooked long enough (they release water as they bake) or if the beef wasn’t drained properly. Make sure the beef is dry before adding it to the pie dish.

What should I serve this with?

To lean into the classic theme, serve with sweet potato fries or a crisp coleslaw. For a lighter option, a simple arugula salad with a lemon vinaigrette balances the richness perfectly.

Conclusion

The Cheeseburger Pie is a masterclass in “uncomplicated joy.” It takes the best parts of a classic American meal and transforms them into a convenient, family-style bake. It’s a dish that proves you don’t always need a bun to have a world-class burger experience.