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Cheeseburger Pie

Cheeseburger Pie - It's a cheeseburger in pie form with a filling of ground beef, bacon, cheese, mushrooms and onions, and topped with buttery dumpling crust. Your family will love this!

Ever since becoming a food blogger, I’ve become increasingly aware of the proliferation of national ‘food holidays!’  On almost every day of the year, at least one food is ‘honored’ and many of my fellow food bloggers love to share recipes that correspond to that day’s honorary food group!  It’s all meant to be in good fun – most likely started by food industry or marketing groups as a way to drum up a little bit of PR for their company or client.

So today – in honor of National Cheeseburger Day – here’s our contribution to the festivities:  Our Bacon Cheeseburger Pie!  (We actually had this recipe waiting in the wings to share with you all – and when I happened to read that September 18th is National Cheeseburger Day – I just had to schedule this post for today!)

Cheeseburger Pie - It's a cheeseburger in pie form with a filling of ground beef, bacon, cheese, mushrooms and onions, and topped with buttery dumpling crust. Your family will love this!

This bacon cheeseburger pie is another easy and super delicious family dinner option!  As you can tell by the name of the recipe – it’s essentially a bacon cheeseburger in pie form with ground beef, bacon, onions, mushrooms, seasonings and cheddar cheese all combined, and then topped with some delicious, buttery dumplings.   The aromas coming out of the oven as it bakes are amazing!

Served with a side of lettuce and tomato – this bacon cheeseburger pie is pure comfort food and a recipe your family will love!

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Cheeseburger Pie

Cheeseburger Pie - A Family Feast
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

  • 8 slices bacon, cooked crisp and crumbled into medium pieces
  • 2 tablespoons bacon fat (reserved from cooking the bacon)
  • ¼ pound onions, sliced thickly
  • ¼ pound mushrooms, sliced
  • 1 pound 80/20 ground beef
  • 1 cup beef stock
  • 1 cup heavy cream
  • Dash of Worcestershire sauce
  • Dash of Sriracha hot sauce, or other hot sauce
  • ¼ teaspoon salt
  • Few grinds black pepper
  • 2 tablespoons flour
  • 2 tablespoons water
  • ½ cup shredded cheddar cheese

For the Dumplings:

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 tablespoon cold butter, cut into several pieces
  • ½ cup milk

Instructions

  1. In a large skillet over medium high heat, add bacon fat. Once fat is hot, add onions and mushrooms and sauté for 4 minutes. Add ground beef and cook until no longer pink. Add stock, cream, Worcestershire sauce, hot sauce, salt and pepper. Bring to a boil then reduce heat and simmer 20 minutes.
  2. Preheat the oven to 400 degrees.
  3. In a small bowl, mix 2 tablespoons of the four and water to form a slurry. Add to cooked beef and stir.
  4. Pour mixture into a medium sized casserole dish (about 8X8 for example) sprayed with pan spray. Stir in cheddar cheese and top with crumbled bacon.
  5. In a small bowl, mix flour, baking powder, sugar and salt. Add cold butter and mix by hand until butter is pea shaped. Add milk and mix to form sticky dumpling dough. Drop by spoonfuls onto beef mixture.
  6. Cover casserole dish and bake for 15 minutes.
  7. Serve with a side of lettuce and tomato.

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Comments

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  1. This looks sinful! I wonder how well it would work for freezer cooking???

    • Thanks Cara! I think the filling would definitely be OK to freeze in advance…but I’d probably add the dumpling topping right before baking to reheat it. If you try it – let us know how it comes out!

  2. Do you think this recipe would work in the crockpot since it needs to be covered to cook? I’m just wondering if the dumplings will cook.

  3. At what temperature did you bake the Cheeseburger Pie?

  4. This looks delicious! I thought it was mashed potatoes at first but dumplings are a great idea. I wish I knew it was national cheeseburger day, we’ll have to celebrate it late.

  5. So I tried this in the crockpot and I would have to say, it’s not a crockpot recipe (as written) and I ended up modifying it a bit to make it fit but it actually turned out delicious. I think when you simmer on the stove for 20 minutes is what makes it not good for the crockpot because the liquid never left the crockpot, even after 2 hrs (which was one of my concerns initially), so it was more like cheeseburger soup. Ick. So my quick fix was to add about about 7-8 cut up red potatoes and a can of cream of mushroom soup and let it cook for another hour and it was perfect. I added garlic salt and cheese to my dumpling dough and it was very good. I will definitely make this again and want to try it in the oven with your original recipe. Thanks for the inspiration!!

    Have a good day!

    • Hi Melanie! Well – I’m glad you were able to salvage the dish and enjoyed it! Thanks for trying it out in the crockpot and for letting us (and our readers) know – I was wondering how it would come out!

  6. I was thinking of trying corn muffin mix instead of dumplings. Any thoughts?

    • Hi Lisa – Not sure about consistency you’ll end up with using corn muffin mix! Dumplings cook with a lot of humidity in the pot, while the muffin mix is meant more for the dry heat of the oven – they might end up pretty soggy. If you try it – let us know how it comes out!

  7. I just made this…less the mushrooms. I added scallions and used whole milk instead of heavy cream. I also had no baking powder so I substituted baking soda and vinegar ..u can find measurements on google. I also added a tad of shredded cheese to the dumplings.

    It was delicious!!!

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