Classic Bisquick Cheeseburger Pie

This pie tastes exactly like a cheeseburger, but in pie form.

I know that sounds weird. But stay with me here.

You’ve got seasoned ground beef, melty cheese, and a Bisquick crust that forms itself while it bakes. The whole thing comes together in one pan and takes maybe 10 minutes of actual work.

It’s been around since the 1970s for a reason. People keep making it because it just works.

My mom made this all the time when I was growing up. Now I make it when I need something fast, filling, and nostalgic. And my husband asks for it at least twice a month.

The kids love it. Adults love it. Even picky eaters usually demolish this.

Plus, you probably have most of the ingredients in your kitchen right now.

Quick Recipe Stats

Time	Details
⏱️ Prep Time	10 minutes
🔥 Cook Time	30 minutes
⏲️ Total Time	40 minutes
👥 Servings	6-8 slices
💰 Cost	Under $12
📊 Difficulty	Super easy

What You’ll Need

For the Filling

Protein & Veggies:

• 1 lb ground beef (80/20 works great)
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

The Cheese:

• 1.5 cups shredded cheddar cheese (or more, if you’re feeling it)

For the Crust

The Magic Mix:

• 1/2 cup Bisquick baking mix
• 1 cup milk (whole milk is best)
• 2 large eggs

Optional Toppings

🍔 Pro tip: The toppings make this feel like an actual cheeseburger. Don’t skip them.

• Diced tomatoes
• Shredded lettuce
• Pickles (diced or sliced)
• Ketchup
• Mustard
• Mayo
• Diced onions
• Bacon bits

Tools You’ll Need

✓ 9-inch pie pan (deep dish works even better)
✓ Large skillet
✓ Mixing bowl
✓ Whisk or fork
✓ Spatula
✓ Measuring cups & spoons
✓ Cooking spray or butter

That’s it. Nothing fancy required.

How to Make Bisquick Cheeseburger Pie

Step 1: Preheat and Prep (2 minutes)

Preheat your oven to 400°F.

Grease your 9-inch pie pan with cooking spray or butter. Make sure you get the sides too.

Step 2: Cook the Beef (8 minutes)

Heat a large skillet over medium-high heat.

Add the ground beef and chopped onion.

Cook, breaking up the meat with your spatula, until the beef is browned and the onion is soft. About 7-8 minutes.

Drain the grease. This step matters. Too much grease makes the pie soggy.

Season with salt, pepper, and garlic powder. Stir well.

Step 3: Assemble the Base

Spread the cooked beef mixture evenly in your greased pie pan.

Sprinkle the shredded cheese on top of the beef.

Press it down a little so it sits in the beef mixture.

Step 4: Make the Bisquick Mixture

In a mixing bowl, combine:

• Bisquick mix
• Milk
• Eggs

Whisk until smooth. A few small lumps are fine, but get most of them out.

This takes maybe 30 seconds.

Step 5: Pour and Bake

Pour the Bisquick mixture over the beef and cheese in the pie pan.

Don’t stir. Just pour it right on top.

The magic happens in the oven. The Bisquick sinks to the bottom and forms a crust while the top gets golden.

Bake at 400°F for 25-30 minutes.

You’re looking for a golden brown top and a knife inserted in the center coming out clean.

Step 6: Cool and Serve

Let it cool for 5 minutes before slicing.

Cut into wedges like a regular pie.

Top with whatever cheeseburger toppings you want.

I go heavy on the pickles and a little drizzle of ketchup and mustard. Tastes exactly like a Big Mac in pie form.

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Pro Tips From Years of Making This

1. Drain That Grease

What Happens	Result
✅ Drain the grease well	Crispy bottom crust
❌ Leave grease in	Soggy, oily mess

Use a spoon to remove as much grease as possible. Or carefully pour it off into a can.

2. Cheese Distribution Matters

Spread the cheese evenly across the entire beef layer.

If you dump it all in one spot, that slice gets all the cheese and the others get nothing.

Nobody wants the no-cheese slice.

3. Don’t Overmix the Bisquick

Mix just until combined. Overmixing makes the crust tough.

A few lumps won’t hurt anything.

4. Use a Deep Dish Pie Pan If You Have One

A regular 9-inch pan works fine.

But a deep dish gives you more room and the proportions are even better.

5. Let It Rest Before Cutting

I know you’re hungry. Wait 5 minutes.

If you cut it right away, it falls apart. Give it time to set up and you’ll get clean slices.

Ways to Mix It Up

Meat Swaps

Instead of Ground Beef	Try This
Ground turkey	Lighter option, still tasty
Ground chicken	Lean and works great
Half beef, half sausage	Extra flavor kick
Ground lamb	Makes it more like a gyro pie

Cheese Options

Classic: Sharp cheddar
Melty: American cheese slices
Fancy: Gruyere or Swiss
Spicy: Pepper jack
Mix it up: Half cheddar, half mozzarella

Veggie Additions

Add these with the beef:

• Diced bell peppers (any color)
• Mushrooms, sliced
• Jalapeños for heat
• Diced tomatoes (drain them first)
• Corn kernels
• Frozen peas

Make It Bacon Cheeseburger Pie

Cook 4-6 strips of bacon until crispy.

Crumble and mix into the beef layer.

Or save it for topping.

Actually, do both. You can never have too much bacon.

Low-Carb Version

Use almond flour instead of Bisquick.

Mix 1/2 cup almond flour with the eggs and milk.

It won’t form a crust quite the same way, but it still tastes great.

Breakfast Version

Use breakfast sausage instead of beef.

Add scrambled eggs to the filling.

Top with salsa and sour cream.

Now you’ve got breakfast pie. 🍳

Make-Ahead Strategies

The Night Before

Prep the beef:

• Cook and season the beef and onion
• Drain and cool completely
• Store in fridge in airtight container

Morning of:

• Assemble everything
• Bake fresh

Takes 5 minutes to assemble when the beef is already cooked.

Freeze Unbaked

Assemble the entire pie but don’t bake it.

Wrap tightly in plastic wrap, then foil.

Freeze for up to 3 months.

To bake from frozen:

• Don’t thaw
• Bake at 375°F for 50-60 minutes
• Cover with foil if top browns too fast

Freeze Baked

Bake the pie completely. Cool.

Wrap individual slices in plastic wrap.

Freeze for up to 2 months.

To reheat:

• Microwave 2-3 minutes
• Or oven at 350°F for 15 minutes

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What to Serve With It

This is pretty filling on its own.

But if you want sides:

Classic Pairings:

• French fries (obviously)
• Sweet potato fries
• Tater tots
• Onion rings

Lighter Options:

• Simple green salad
• Coleslaw
• Cucumber salad
• Tomato slices

Kid-Friendly:

• Apple slices
• Carrot sticks
• Fruit cup
• Chips

Nutrition Breakdown

Per slice (based on 8 slices):

Nutrient	Amount
Calories	285
Protein	19g
Carbs	12g
Fat	18g
Fiber	1g
Sodium	520mg

Not the lightest meal. But it’s filling and satisfying.

Plus, you’re getting a decent amount of protein.

Storage & Leftovers

Storing

Cool completely first.

Cover the pie pan with plastic wrap or transfer slices to airtight containers.

Fridge: Up to 4 days
Freezer: Up to 2 months

Reheating

Microwave: 1-2 minutes per slice
Oven: 350°F for 10-15 minutes, covered with foil
Air fryer: 350°F for 5-7 minutes (makes the crust crispy again)

The air fryer method is surprisingly good. Brings back that fresh-baked texture.

Leftover Ideas

Breakfast hash: Chop it up, fry in a pan with eggs
Taco filling: Crumble and use in tacos or burritos
Loaded fries: Top fries with chopped pie, extra cheese, and toppings
Stuffed peppers: Use as filling for bell peppers

The possibilities are actually endless.

Also Read: Quick and Delicious Pepper Steak

Your Questions Answered

Can I use a different baking mix?

Bisquick works best because of how it’s formulated.

Jiffy baking mix works as a substitute.

Regular flour won’t work. You need a baking mix with leavening already in it.

My crust didn’t form properly. What happened?

Three common issues:

1. Too much grease in the beef layer (drain it better)
2. Oven temp too low (use an oven thermometer to check)
3. Didn’t bake long enough (go the full 30 minutes)

The crust forms from the bottom up. Be patient.

Can I make this in a different pan?

9-inch square pan: Works great, same baking time
8×8 pan: A bit thicker, add 5 minutes
Cast iron skillet: Actually perfect, may need 5 more minutes
Muffin tin: Mini pies! Bake 15-18 minutes

Just don’t use anything smaller than 9 inches or it’ll overflow.

Is this gluten-free?

Not with regular Bisquick.

But Bisquick makes a gluten-free version that works the same way.

Use that and you’re good to go.

Can I make this without onions?

Sure. Some people hate onions.

Add extra garlic powder and maybe some onion powder for flavor.

Or just leave them out entirely. It’ll still taste good.

The top cracked. Is that normal?

Totally normal. It’s not a cheesecake.

Some cracking on top is fine. Doesn’t affect taste at all.

If it cracks a lot, your oven might be running hot.

How do I know when it’s done?

Three signs:

1. Top is golden brown
2. Edges are set and pulling away slightly
3. Knife inserted in center comes out clean

Don’t go by time alone. Ovens vary.

Can I double this recipe?

You can, but use two pie pans.

Doubling in one pan makes it too thick. The center won’t cook properly.

Two pans, same baking time.

Also Read: Healthy Egg Bites Muffin Tins Cottage Cheese

Why This Recipe Has Lasted 50+ Years

This showed up on Bisquick boxes in the 1970s.

People are still making it because:

It’s foolproof. Hard to mess up.

It uses pantry staples. No special ingredients.

Kids actually eat it. Big win for parents.

It’s budget-friendly. Feeds a family for under $12.

The crust forms itself. No rolling out dough or dealing with pie crusts.

It tastes like comfort food. Familiar flavors, nothing weird.

And honestly, anything that tastes like a cheeseburger is going to be a hit.

Real Talk About This Recipe

I make this at least once a month.

Sometimes twice if my husband has been asking for it.

It’s not fancy. It’s not Instagram-worthy. It’s not going to impress anyone at a dinner party.

But it’s reliable. It’s fast. And it tastes like childhood in the best way.

The first time I made it for my husband, he looked skeptical. “Cheeseburger… pie?”

One bite and he got it.

Now it’s in our regular rotation. Right next to tacos and pasta night.

And my kids request it by name. Which, if you have kids, you know is rare.

Wrapping Up

This Bisquick cheeseburger pie is one of those recipes everyone should have in their back pocket.

It’s fast. It’s easy. It uses ingredients you already have.

And it tastes way better than something this simple has any right to taste.

Make it for a busy weeknight dinner. Make it when you need comfort food. Make it when you’re craving a cheeseburger but don’t want to deal with grilling.

Then come back and tell me what toppings you used.

Did you go classic with pickles and ketchup? Or did you get creative?

Drop a comment below. I want to hear about it.