Cheeseburger Pie

Last night was the mister’s birthday and, after hounding him for a few days about what he would like me to cook for his birthday dinner, we ended up having cheeseburger pie.

Yes, he could have chosen from a pretty vast array of high-highfalutin’, gourmet dishes, but nope. Cheeseburger pie. And I can’t really blame him because this stuff is delicious in dirty, heart-cloggy ways.

It’s also one of the first dishes I made him when  we first started hooking up. I remember coming across this recipe and thinking “this has Rob written ALL OVER IT”.

I think that first time, I just used the idea of the recipe and didn’t follow it at all, plopping a bunch of proper tea biscuits on top, sneaking in a few vegetables (hardly worth it, mes ami/es – just serve it with a nice side salad as you’ll get actual nutrients that way) and calling it a day. It was delicious.

The second time I made it, I followed the recipe and went “WTF?!?!” when it came out. It was not the dish that I remembered. The biscuity topping just melted into the cheese and meat and, while it wasn’t terrible, it just wasn’t right.

Last night’s pie, though? Decidedly THE best rendition of a cheeseburger pie made chez nous, thus far. It had a nice, fluffy crust, cheesy cheese, came out in nice wedges, and had a lovely meat/cheese/carb ratio.

Here are my tweakages, which will result in 8 LARGE, burger-sized servings, and please see the notes below the recipe for more:

What you need:

  • 2 lbs lean, ground beef
  • 1 tbsp oil
  • 1 large cooking onion, chopped,
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tbsp dried oregano
  • Worcestershire sauce to taste
  • Ground, black pepper to taste
  • 1 1/2 to 2 cups of cheddar cheese
  • 2 cups Bisquick biscuit mix
  • 1 cup milk
  • 2 eggs, lightly beaten

What you do:

  1. Preheat oven to 400.
  2. In a large, heavy skillet (preferably one that is oven safe because you can use that to cook the whole thing in) heat the oil and cook the onion until translucent.
  3. Add the beef and cook until just brown.
  4. While the meat is browning, mix the biscuit mix, milk and eggs.
  5. Once the meat has browned, add the seasonings.
  6. If necessary, transfer the meat and onion mixture to a casserole dish or dutch oven (I use a 10″ skillet and get no drippage, so a 9×13 will more than cover it and a 9×9 should also do, but be sure to put something under each in the oven to catch drips that may happen).
  7. Top the meat mix with the cheese, then spoon the biscuit mix evenly over the cheese (a ladle is perfect for this).
  8. Bake for 20 minutes.
  9. Let rest for 10 and serve.

Cooks notes: The sky is the limit as far as seasonings and extras go in this recipe. I highly recommend seasoning it like you would your favourite burger recipe, but don’t add any salt because the cheese and topper are going to add plenty of that.

Also consider adding a layer of sautéed pepper/mushrooms/onions between the cheese and the meat – anything you might toss on a burgers except maybe lettuce because that would get gross.  I have yet to try this, but I will and report back.

One could probably use the dry ingredients of their favourite tea biscuit recipe in lieu of the pre-made stuff from the box, which tends to be spendy and salty. This is another thing I have yet to try, but will and report back.

 

 

 

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