Pioneer Woman Cheeseburger Pie Recipe

Okay. So here’s the thing. Sometimes you just want something warm and cheesy and sorta like a burger… but without having to stand over a grill or flip anything. This cheeseburger pie kinda hits that spot. It’s got beef, cheese, that tangy hit from Worcestershire — all baked up in one pan. Easy dinner idea, good for leftovers too if you’re into that.

The top gets golden, the cheese melts into the beef, and the bottom? Fluffy buttermilk crust vibes. It’s not fancy, but it’s reliable. Like, soft and savory with just a little crisp around the edge. That baked-in burger flavor kinda melts into the pie layer. And it’s simple enough you could make it even if you’re half-asleep (which, honestly, I was the first time).

Great if you’re feeding picky eaters too. Or yourself. No shame.

Jump to Recipe

Ingredients Needed:

• 1 tbsp olive oil – just to get the beef started without sticking.
• 1 lb lean ground beef – use lean so it’s not a greasy mess.
• 1/2 cup chopped yellow onion – adds a sweet mellow bite.
• 1/2 tsp kosher salt – just enough to wake up the flavor.
• 1 tbsp Worcestershire sauce – gives it that “burger” taste.
• Nonstick spray – or butter, whatever’s closest.
• 2 large eggs – they help bind the pie layer.
• 1 cup buttermilk (room temp) – makes it fluffy and tangy.
• 1 tbsp salted butter, melted – for richness.
• 1/2 cup flour – structure, baby.
• 1 tsp baking powder – helps the top puff up just a bit.
• 1 cup shredded cheddar – sharp works best here.
• Pickle slices (optional) – I always add them. You do you.
• Ketchup, burger sauce, etc. – for dunking or drizzling.

How To Make Cheeseburger Pie:

Brown the Beef:
Heat up your skillet with the oil. Add the beef, onion, salt. Cook it till brown and crumbly, onions soft. Toss in Worcestershire last and let it soak in.

Prep the Pie Base:
Spray your pie dish (9-inch works best). Dump in the cooked beef mixture, spread it out flat.

Make the Batter:
Whisk eggs, buttermilk, melted butter. Then whisk in flour + baking powder till smooth-ish.

Assemble:
Pour that batter over the beef. Sprinkle cheese across the top like you mean it.

Bake It:
Into the oven at 400°F for about 25 min. Top should be browned and not jiggly in the middle.

Serve:
Slice it like a pie. Add pickles, ketchup, whatever feels right. Chips on the side? Sure.

Recipe Tips:

• You can swap cheddar with Colby Jack or whatever’s in your fridge.
• If you want more structure, toss in a spoon of tomato paste with the beef.
• Don’t skip the buttermilk — milk won’t give the same rise or tang.
• Wanna bulk it up? Throw in chopped pickles before baking. Trust me.

How to Store & Reheat:

• Room Temp: Don’t leave out longer than 1–2 hrs.
• Fridge: Store in a sealed container, lasts about 3–4 days.
• Freezer: Wrap slices individually. Reheat in oven at 350°F till hot.

Nutrition Facts (Approx. per serving):

Calories: 345
Sodium: 620mg
Protein: 18g
Fat: 22g
Carbs: 17g
Fibre: 1g
Sugar: 2g

FAQs:

Can I use ground turkey instead of beef?
Yep, just season it well so it doesn’t taste flat.

Is there a way to make it gluten-free?
Try a gluten-free flour blend — same amount, should work.

Can I make this ahead of time?
Totally. Bake it, chill it, reheat slices as needed. It holds up.

What if I don’t have buttermilk?
Mix 1 cup milk + 1 tbsp lemon juice or vinegar. Let it sit 5 mins. Instant buttermilk.

Is this good for kids?
Yup. Mine inhaled it. You can skip the onion if yours are picky.