Entrees

Canadian

Cheeseburger Pie

This delicious pie is a meal and a side dish all in one. Family tested, kid approved that will satisfy even the pickiest of eaters. Makes great leftovers for lunches as well. A cheeseburger went through a pie phase. It worked out surprisingly well.

What It Is

Origin

This belongs to the broad North American tradition of "impossible pie" style casseroles, popularized in the 1970s and 80s as an easy way to turn ground beef and pantry staples into a real dinner.

Fun Fact

Medieval pie crusts, called "coffyns," were originally just sturdy baking vessels — nobody expected you to actually eat them. This one, mercifully, was built to be eaten start to finish.

Prep

20 min

Cook

30 min

Temp

400°F (205°C)

Total

50 min

Servings

6 slices

(or 1, if you don't believe in sharing)

Difficulty

easy

Diet

Nut-Free, Low-Carb

Away Mission

60 min walk

(the Enterprise burns more than this just idling in orbit)

#canadian-north-american #cheeseburger-pie #entr-es-mains

Ingredients

1 uncooked pie crust
1 medium onion, chopped
5 slices bacon, chopped
½ cup panko breadcrumbs
1 tsp yellow mustard
3 tbsp barbecue sauce
1 tbsp ketchup
2 tsp Worcestershire sauce
½ tsp black pepper
2 cups shredded cheddar cheese
1 egg
¼ cup whole milk

Steps

Preheat oven to 400 degrees. Cheeseburgers and more While the inspiration for the hamburger did come from Hamburg, the sandwich concept was invented much later. Lionel Sternberger is reputed to have introduced the cheeseburger in 1926 at the age of 16 when he was working as a fry cook at his father's Pasadena, California sandwich shop, "The Rite Spot", and "experimentally dropped a slab of American cheese on a sizzling hamburger." 103
Brown ground beef, onion and bacon until no pink remains. Drain well. Remove from heat and stir in bread crumbs, mustard, barbecue sauce, ketchup, Worcestershire and pepper. Place mixture in prepared pie crust.
In a small bowl, combine cheese, milk and egg. Spread over meat mixture.
Cover the edges of the pie crust with foil or a pie shield to prevent over browning. Bake 15 minutes, remove foil and bake an additional 15 minutes.

Notes

Original cookbook note: If you enjoy a spicier alternative, feel free to add in Carolina Reaper peppers or Ghost pepper hot sauce. For a Gluten-free alternative, use or make gluten-free pie crust. Grammar, spelling and punctuation were cleaned for Spoon & Scribble. Source claims that were not needed for the recipe itself were not silently promoted into new facts.

Nutrition Facts

Per 1 slice

Calories 270

Burning this off: about a full driveway of January snow, shovelled with feeling.

% Daily Value*

Fat 18.0 g 24%

Saturated + Trans 10 g 50%

Cholesterol 80 mg

Sodium 540 mg 23%

Carbohydrate 14.0 g

Fibre 1.0 g 4%

Sugars 6.0 g 6%

Protein 15.0 g

Potassium 180 mg 4%

Calcium 300 mg 23%

Iron 1.0 mg 6%

*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.

A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

From the cookbook: If you enjoy a spicier alternative, feel free to add in Carolina Reaper peppers or Ghost pepper hot sauce. For a Gluten-free alternative, use or make gluten-free pie crust.

Storage

Cool completely, cover, and refrigerate for up to 3 days. It reheats well in the oven; the microwave will get you there faster but the crust pays the price.

Freezing

Not stated in the cookbook. Most cooked bases can be frozen in airtight meal-sized portions, but dairy sauces, potatoes and fresh garnishes may change texture after thawing.