Impossible Cheeseburger Pie
This Impossible Cheeseburger Pie has everything you love about a cheeseburger – savory ground beef, onion, melty cheddar cheese – all baked in a simple pie that makes its own crust. No rolling, no special equipment, no fuss. Just brown your beef, layer it in a pie plate with cheese, pour a simple batter right over the top, and let the oven do the rest. It’s on the table in about 45 minutes, and it’s the kind of dinner that gets requested again and again. Serve it plain or topped like your favorite burger – it’s delicious either way.
Why We Love This Recipe (And Why It Came Back)
Some recipes come back around because they deserve to. This is one of them.
You may already know our Impossible Coconut Pie — it’s one of the most beloved recipes on our channel, and honestly, the response to it reminded me how much people love these throwback Bisquick-style pies. So many of you left comments saying you remembered making them with your mom or your grandma, and that it brought back such good memories. That meant the world to me.
It also got me thinking about another impossible pie I used to make all the time — one I hadn’t thought about in years. A cheeseburger pie. And once it came to mind, I couldn’t let it go.
Now here’s the fun part: I didn’t make this one alone. My husband Darren made it. And if you know Darren, you know he spends zero time in the kitchen. Grilling and smoking meat — that’s his lane. But this recipe is so simple, so forgiving, that I thought it was the perfect one to hand over to him. He browned the beef, layered the cheese, mixed the batter, and poured it all in the dish himself. And you know what? He did a great job.
That’s really the whole point. Anybody can make this. If you’re new to cooking, if you’re looking for something quick on a busy weeknight, if you want to get a spouse or a child into the kitchen — this is the recipe.
I’ll also mention that we made one little addition to the original recipe: a teaspoon or two of Worcestershire sauce in the batter. You don’t need a lot, but it adds just a subtle depth of flavor that really elevates the dish. Darren tasted it and said, “It’s noticeable and good.” That’s a win.
Top it with lettuce, tomato, pickles, onion, and a drizzle of burger sauce, and you’ll feel like you’re biting into a cheeseburger. Just with a fork.
Impossible Cheeseburger Pie
Prep Time: 15 minutes Cook Time: 30–35 minutes Rest Time: 10 minutes Total Time: About 55 minutes Servings: 6
Ingredients
For the Filling:
- 1 lb ground beef
- 1 cup onion, chopped (a little more or less is fine — use what you have)
- ½ tsp salt
- 1 cup cheddar cheese, shredded
For the Batter:
- 2 eggs
- 1 cup milk
- ½ cup self-rising flour (not all-purpose — self-rising is important here)
- 2 tsp vegetable oil
- 1–2 tsp Worcestershire sauce
Optional Toppings:
- Lettuce, tomato, pickles, extra onion, burger sauce, avocado
Instructions
- Preheat your oven to 350°F. Spray a 9-inch pie plate with cooking spray and set it aside.
- Brown the ground beef and onion together in a skillet over medium-high heat, breaking the meat up as it cooks. Season with a pinch of salt as it cooks if you like, but you’ll add the measured ½ tsp at the end. Cook until there’s no pink remaining — about 8–10 minutes.
- Drain any excess grease. If the beef is lean, there may not be much. You can use paper towels to soak up what’s in the pan, or drain it if needed. Either way, you don’t want a greasy layer at the bottom of your pie.
- Transfer the beef and onion to your prepared pie plate. Spread it out in an even layer.
- Season with salt. Sprinkle about ½ teaspoon evenly over the meat — using your fingers gives you the most even coverage. Don’t skip this step; it makes a real difference in flavor.
- Add the shredded cheddar. Pour about 1 cup of cheese right over the top of the meat mixture. You want a nice, even covering. Honestly, you don’t even have to measure — just make sure the meat is well covered.
- Make the batter. In a pitcher or mixing bowl, crack your eggs and give them a quick stir. Add the milk, self-rising flour, vegetable oil, and Worcestershire sauce. Mix until mostly smooth — a few small lumps are fine, they’ll bake out. Why self-rising flour? The original Impossible Pie recipes called for Bisquick, which already has fat and leavening in it. Since we’re using plain self-rising flour instead, we add just a little oil to replicate that. Don’t swap it for all-purpose flour, or the batter won’t rise the same way.
- Pour the batter over everything in the pie plate. Just pour it right over the cheese and meat — it will settle on its own.
- Bake at 350°F for 30–35 minutes. Start checking at 30 minutes. The pie is done when the top is set and lightly golden, and a knife inserted in the center comes out clean. Our pie took about 33 minutes.
- Let it rest for 10 minutes before slicing. This is important! It releases from the pan much more easily and holds together so much better once it’s had a few minutes to settle. It’s hard to wait, but worth it.
- Slice, serve, and top as you like. Add lettuce, tomato, pickles, a drizzle of burger sauce, or whatever you love on a cheeseburger. It’s all optional — the pie is delicious just as it is, too.
Tips for the Best Cheeseburger Pie
- Self-rising flour is non-negotiable. It’s what gives the batter its lift and creates that “impossible crust” effect. You can find it right next to the all-purpose flour at any grocery store.
- Don’t skip the rest time. Ten minutes makes a huge difference in how cleanly the pie slices and releases from the pan.
- Lean beef means less draining. If you use a fattier ground beef, make sure to drain well before adding it to the pie plate — too much grease will affect the texture of the batter.
- Make it your own. Swap the cheddar for Pepper Jack if you want a kick, or add a little diced jalapeño to the beef. This recipe is very forgiving.
- The Worcestershire is our secret addition. It’s not in the original recipe, but a teaspoon or two adds a subtle savory depth that makes the whole thing taste more like a real cheeseburger. Highly recommend not skipping it.
Frequently Asked Questions
1. What is an Impossible Pie? Impossible Pie is a style of recipe that became popular with the introduction of Bisquick baking mix. The idea is that you layer your main ingredients in a pie plate, pour a simple batter over the top, and as it bakes, the batter sinks around everything and forms what looks and acts like a crust — all on its own. No rolling, no fuss. Bisquick actually had a whole series of these recipes, both sweet and savory.
2. Why is it called “Impossible”? Because it sounds impossible — a pie that makes its own crust? But it really works. The batter sets up around the filling and creates a light, slightly crispy bottom and edge that holds the whole thing together. Once you’ve made it, you’ll see why the name stuck.
3. Do I have to use Bisquick? Not at all. This recipe uses self-rising flour and a little vegetable oil in place of Bisquick, and the result is essentially the same. The key is using self-rising flour (not all-purpose), since it already has the baking powder and salt built in.
4. Can I use a different cheese? Yes! Cheddar is the classic choice for a cheeseburger vibe, but you can use any melting cheese you like. Pepper Jack, Colby, Monterey Jack, or even a Mexican blend would all work great here.
5. Can I make this ahead of time? You can, though it’s best fresh out of the oven. If you need to make it ahead, bake it, let it cool completely, cover it, and refrigerate. Reheat individual slices in the microwave or in the oven at 325°F until warmed through.
6. How do I store leftovers? Cover and refrigerate for up to 3 days. Reheat in the microwave for 1–2 minutes per slice, or in a 325°F oven for about 10 minutes.
7. Can I freeze it? Yes. Let the pie cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
8. What can I serve with Impossible Cheeseburger Pie? It’s a full meal on its own with the burger toppings, but it pairs great with a simple green salad, coleslaw, or some oven fries. For a more comfort-food spread, serve it alongside garlic cheese biscuits.
9. Can I add other vegetables to the filling? Absolutely. Diced bell pepper, mushrooms, or even jalapeño would all work well mixed in with the beef and onion. Just make sure anything you add is cooked through before it goes into the pie plate.
10. What is burger sauce, and where can I find it? Burger sauce is a creamy, tangy sauce similar to the “special sauce” you’d find at certain fast food burger chains. You can find bottled versions in most grocery stores now — it’s usually near the ketchup and mustard. Mary Katherine drizzles it on top of her slices and says it really takes this pie to the next level. You can also make a quick version at home with mayo, ketchup, pickle relish, and a little mustard.
Did you make this Impossible Cheeseburger Pie? We’d love to hear how it turned out! Leave a comment below and let us know — did you top it like a burger, or keep it simple?
And if you have a recipe you’d love to share with us, head over to our recipe submission form — your recipe might be featured in a future From Your Kitchen to Ours video!
Impossible Cheeseburger Pie
Ingredients
For the Filling:
- 1 lb ground beef
- 1 cup onion chopped (a little more or less is fine — use what you have)
- ½ tsp salt
- 1 cup cheddar cheese shredded
For the Batter:
- 2 eggs
- 1 cup milk
- ½ cup self-rising flour not all-purpose — self-rising is important here
- 2 tsp vegetable oil
- 1 tsp Worcestershire sauce
Optional Toppings:
- Lettuce, tomato, pickles, extra onion, burger sauce, avocado
Instructions
- Preheat your oven to 350°F. Spray a 9-inch pie plate with cooking spray and set it aside.
- Brown the ground beef and onion together in a skillet over medium-high heat, breaking the meat up as it cooks. Season with a pinch of salt as it cooks if you like, but you'll add the measured ½ tsp at the end. Cook until there's no pink remaining — about 8–10 minutes.
- Drain any excess grease. If the beef is lean, there may not be much. You can use paper towels to soak up what's in the pan, or drain it if needed. Either way, you don't want a greasy layer at the bottom of your pie.
- Transfer the beef and onion to your prepared pie plate. Spread it out in an even layer.
- Season with salt. Sprinkle about ½ teaspoon evenly over the meat — using your fingers gives you the most even coverage. Don't skip this step; it makes a real difference in flavor.
- Add the shredded cheddar. Pour about 1 cup of cheese right over the top of the meat mixture. You want a nice, even covering. Honestly, you don't even have to measure — just make sure the meat is well covered.
- Make the batter. In a pitcher or mixing bowl, crack your eggs and give them a quick stir. Add the milk, self-rising flour, vegetable oil, and Worcestershire sauce. Mix until mostly smooth — a few small lumps are fine, they'll bake out.Why self-rising flour? The original Impossible Pie recipes called for Bisquick, which already has fat and leavening in it. Since we're using plain self-rising flour instead, we add just a little oil to replicate that. Don't swap it for all-purpose flour, or the batter won't rise the same way.
- Pour the batter over everything in the pie plate. Just pour it right over the cheese and meat — it will settle on its own.
- Bake at 350°F for 30–35 minutes. Start checking at 30 minutes. The pie is done when the top is set and lightly golden, and a knife inserted in the center comes out clean. Our pie took about 33 minutes.
- Let it rest for 10 minutes before slicing. This is important! It releases from the pan much more easily and holds together so much better once it's had a few minutes to settle. It's hard to wait, but worth it.
- Slice, serve, and top as you like. Add lettuce, tomato, pickles, a drizzle of burger sauce, or whatever you love on a cheeseburger. It's all optional — the pie is delicious just as it is, too.
