Friday, May 2, 2008

Cheeseburger Pie

If you love cheeseburgers then you will love this pie. It’s got all the ingredients that you usually would add to a cheeseburger….the onions, mustard, ketchup, pickles, cheese, all that’s missing is the bun and you won’t even miss that!

I don’t remember where I even found this recipe, but it’s one that John and the kids love. I do remember that I made it several times and tweaked it until I got the right balance of mustard & ketchup. That was tricky. Too much and it was overpowering, too little and it got lost in the pie. It’s great to make ahead of time and then just pop in the oven when you are ready to eat. I always double the recipe cause John can finish off half the pie himself, plus the leftovers are great for lunch.

Cheeseburger Pie
1 prepared pie crust (I use Pillsbury, that red box hasn’t let me down yet)
1 pound lean ground beef or turkey
1 medium onion – chopped
2 cloves garlic – chopped
¼ cup flour
1/3 cup milk
2 tablespoons pickle juice
3 Vlasic Stackers – finely chopped (or use any pickle you have on hand)
2 tablespoon yellow mustard
2 tablespoons ketchup
2 cups shredded cheddar cheese

Place the pie crust in an 8-inch pie pan. Poke holes in the bottom and sides of the dough with a fork and bake at 425 for 12 – 15 mins (until lightly browned). Once the shells are out of the oven, lower the heat to 350.

Cook onions and garlic in small amount of oil until tender. Remove from pan. Cook ground beef (I added some Mrs. Dash and some garlic salt to this while it cooked). Drain any grease from meat. In a large bowl add the onion mixture to the ground beef. After the mixture has cooled a bit add the flour, pickle juice, pickles, mustard, ketchup and 1 cup of the shredded cheese. Mix to combine. Add mixture to the baked pie crust.

Bake in preheated oven for 15 mins. I cover the edges of my pie with a crust saver; if you don’t have one, place some tin foil around the edges so they don’t burn. Sprinkle with the remaining cup of cheese and return to oven for 5 mins. Let cool for 10 mins before
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