Cheeseburger Pie

published Aug 4, 2022
Cheeseburger Pie Recipe

Retro 1970s-era cheeseburger pie is how you feed a summer dinner crowd without breaking sweat under the nose of a hot grill.

Serves6 to 8

Prep25 minutes

Cook40 minutes to 45 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
A photo of a cheeseburger pie, with melted cheese on top and some burger toppings (tomatoes, lettuce, and chopped bacon) in small bowls on the side.
Credit: Tara Holland

Cheeseburger pie has been a staple in many kitchens since it was created in the 1970s by Betty Crocker when it appeared on the back of a Bisquick box as a recipe suggestion. It’s comforting and hits the spot when you need a burger fix but don’t want to stand over a grill or skillet. And as far as pies go, it is so easy to make! There have been many variations of this famous pie over the years, including using a real pie crust. However, this recipe uses a much quicker alternative: Greasing the pie dish with butter and coating it with breadcrumbs, with an option to mix sesame seeds in with the crumbs for a riff on a classic seeded burger bun.

What Is a Cheeseburger Pie Made Of?

Traditionally, the original pie contained ground beef, onions, cheddar cheese, eggs, milk, and Bisquick mix. This recipe has cooked ground beef and onions flavored with ketchup, mustard, and Worcestershire sauce. A couple of tablespoons of breadcrumbs are added to soak up any additional liquid and fat, making a firmer pie filling. The ground beef mixture is added to the breadcrumb and sesame seed-coated pie dish, followed by layers of diced kosher dill pickles, fresh tomatoes, chopped cooked bacon, and shredded cheddar. A seasoned batter of beaten eggs, half-and-half, and mustard is poured over the top. The pie is then baked and, for the last 10 to 15 minutes of cooking, topped with some extra cheddar and a breadcrumb-sesame seed topping.

Credit: Meghan Glass

Can I Freeze Cheeseburger Pie?

Cheeseburger pie is best served straight away, but you can freeze it for up to three months. It’s best to freeze it in individual portions, as it defrosts quicker than a whole pie. Reheat in a preheated oven at 375℉ for 25 minutes, or until piping hot inside. 

What to Serve with Cheeseburger Pie

Cheeseburger pie can be eaten just as it is, but here are a couple of my favorite serving suggestions.

Cheeseburger Pie Recipe

Retro 1970s-era cheeseburger pie is how you feed a summer dinner crowd without breaking sweat under the nose of a hot grill.

Prep time 25 minutes

Cook time 40 minutes to 45 minutes

Serves 6 to 8

Nutritional Info


  • 1 tablespoon

    unsalted butter

  • 1

    small yellow onion

  • 1 clove


  • 3

    plum tomatoes

  • 4

    kosher dill pickles

  • 6 slices

    cooked bacon (optional)

  • 1 tablespoon

    plus 1 teaspoon olive oil, divided

  • 1 pound

    85% lean ground beef

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 3 tablespoons


  • 3 tablespoons

    yellow mustard, divided

  • 2 tablespoons

    Worcestershire sauce

  • 1/4 cup

    plus 5 tablespoons fine breadcrumbs, divided

  • 5 ounces

    sharp cheddar cheese

  • 4 teaspoons

    white sesame seeds, divided (optional)

  • 1 1/2 cups


  • 3

    large eggs

  • Bibb lettuce leaves, for serving


  1. Let 1 tablespoon unsalted butter sit at room temperature until softened. Meanwhile, finely chop 1 small yellow onion (about 1 cup). Finely chop or grate 1 large garlic clove. Finely dice 3 plum tomatoes and 4 kosher dill pickles. Finely chop or crumble 6 slices cooked bacon if desired.

  2. Arrange a rack in the top third of the oven and heat the oven to 425℉.

  3. Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the onion, garlic, 1 pound lean ground beef, 3/4 teaspoon of the kosher salt, and 1/2 teaspoon black pepper. Cook, breaking the beef up into small pieces with a wooden spoon, until browned and the onions have softened, about 8 minutes.

  4. Add 3 tablespoons ketchup, 1 tablespoon of the yellow mustard, and 2 tablespoons Worcestershire sauce, and stir to combine. Simmer until the liquid is evaporated, about 2 minutes. Add 2 tablespoons of the fine breadcrumbs and stir to combine. Remove from the pan from the heat and let cool slightly.

  5. Meanwhile, grate 5 ounces sharp cheddar cheese on the large holes of a box grater (about 1 1/4 cups). Coat the sides and bottom of a 9-inch pie dish (not deep dish) with the softened butter. Place 1/4 cup of the breadcrumbs and 2 teaspoons of the white sesame seeds in a small bowl and stir to combine. Pour into the pie dish and gently shake and tap to coat the sides and bottom of the dish. Do not discard any excess; shake the remaining mixture evenly so it sits in an even layer on the bottom.

  6. Transfer the ground beef mixture to the pie dish and spread into an even layer. Top with 1/3 cup of the tomatoes, 1/3 cup of the tomatoes, 1/3 cup of the pickles, and 1/3 cup of the bacon if using (reserve the remaining for serving). Sprinkle with about three quarters of the cheddar.

  7. Place 1 1/2 cups half-and-half, 3 large eggs, the remaining 2 tablespoons yellow mustard, and the remaining 3/4 teaspoon kosher salt in a medium bowl and whisk to combine. Pour evenly over the cheddar in the pie dish.

  8. Bake for 20 minutes. Meanwhile, in a small bowl, place the remaining 3 tablespoons breadcrumbs, 2 teaspoons white sesame seeds if desired, and remaining 1 teaspoon olive oil in a small bowl and stir to combine.

  9. Remove the pie from the oven. Sprinkle with the remaining cheddar and breadcrumb mixture. Bake until the cheese on top is melted and the breadcrumbs are golden-brown, 10 to 15 minutes more. For an extra-crispy topping, broil for a few minutes more if desired. Let the pie cool for 10 to 15 minutes before slicing. Serve with the reserved bacon, tomatoes, and pickles for garnish and Bibb lettuce leaves alongside.

Recipe Notes

General tips: The sesame seeds are added to the breadcrumbs to add a riff on the classic seeded burger buns, but you can omit the seeds if desired and only use breadcrumbs.You could substitute the cheddar for any melty cheese of your choice, such as Swiss or Monterey Jack.

Breadcrumb substitute: Make this gluten-free by using gluten-free breadcrumbs or panko.

Make ahead: The meat filling can be made up to 3 days in advance and refrigerated in an airtight container.

Storage: Leftover cheeseburger pie can be refrigerated in an airtight container for up to 4 days.