Impossible Cheeseburger Pie without Bisquick is a classic American comfort dish that combines the familiar flavors of a cheeseburger beef, cheese, and onion baked into a satisfying crustless pie. Traditionally, this recipe used Bisquick for a quick batter, but with a few simple pantry staples, you can make an equally delicious homemade version without the boxed mix. It’s a straightforward, budget-friendly meal that comes together with minimal fuss, making it perfect for busy weeknights or casual family dinners.
Key Ingredients
The magic of Impossible Cheeseburger Pie without Bisquick is that it stays true to classic flavors while giving you freedom to build it from scratch. No boxed mix? No problem. Once you learn to use fresh pantry ingredients, you may never go back. Let’s break down exactly what you need to make this pie come to life.
Core Ingredients
At the heart of this recipe sits ground beef, usually about 85% lean. It gives you enough fat to stay juicy, but not so much that the pie turns greasy. Next, you’ll want onions, diced small, since they’ll soften into the meat and give every bite a sweet, savory depth. Eggs act as the binder here, holding the pie firm and adding a rich texture, while milk ensures a creamy, smooth batter that flows evenly through the beef.
You’ll also need a homemade “Bisquick substitute,” which is simpler than you’d think. All-purpose flour, a bit of baking powder, and a pinch of salt recreate the lift and structure you’d normally get from Bisquick. Of course, no cheeseburger is complete without cheese sharp cheddar works beautifully, melting over the pie and giving that satisfying pull.
Optional Additions
One of the best parts of Impossible Cheeseburger Pie without Bisquick is how flexible it can be. Try adding mustard or a swirl of ketchup to the batter for that classic burger tang. Toss in chopped pickles if you love a true burger taste, or fresh tomatoes to lighten it up. Herbs like parsley or chives bring a fresh pop, and you can experiment with cheeses like Swiss or Colby Jack.
These options let you shape this pie into your own family-favorite version.
How to Make Impossible Cheeseburger Pie without Bisquick
The best part about making Impossible Cheeseburger Pie without Bisquick is that it’s friendly for any level of cook. Whether you’re a beginner or a seasoned home chef, these simple steps will get you from skillet to dinner table with ease.
Step 1: Prepare the Beef and Aromatics
First things first brown your ground beef in a skillet over medium heat. Break it up as it cooks, letting it release its fat and flavor. Once the beef is no longer pink, toss in the diced onions. The onions will soften and blend right into the meat, adding that sweet-savory depth you want in every slice. Don’t forget to season the mix with a pinch of salt and black pepper for balance. Always drain any excess fat so the final pie isn’t greasy.
Step 2: Whisk the Batter
Next, whisk together your eggs, milk, all-purpose flour, baking powder, and a bit of salt. This mixture replaces the store-bought Bisquick. Keep whisking until it’s smooth and lump-free. The batter should be pourable but not runny that’s what helps it bake up firm yet tender.
Step 3: Assemble and Bake
Spray a standard pie plate with a bit of oil, then spread the beef-and-onion mixture evenly inside. Pour the batter over the top, making sure it seeps down through the meat. Finish with a generous handful of shredded cheddar.
Bake at 400°F for around 25 to 30 minutes, until the center is set and the top is beautifully golden. Let it rest a few minutes before slicing so everything stays together.
My Best Impossible Cheeseburger Pie without Bisquick Tips
Every time I make Impossible Cheeseburger Pie without Bisquick, I learn something new about how to make it just a bit better. Honestly, there’s no substitute for cooking it over and over to catch those little details that make or break the dish.
Lessons Learned from Experience
One thing I figured out early was to drain the beef very well. When you leave excess grease, it can make the pie soggy, and no one wants a wet crust. Even though this is a crustless pie, the egg-and-flour batter needs a dry base to set properly. Another key is not to overload the batter. I used to pour way too much on top, thinking more was better, but that only left me with a dense, eggy mess.
Preheating the oven also seems like a tiny detail, but it changes everything. The hot oven helps the batter rise fast, creating that slight puff you’d expect in a traditional Impossible pie. And here’s something else: use freshly grated cheese. Bagged shredded cheese is coated with anti-caking agents that stop it from melting smoothly.
Expert-Level Flavor Tips
If you want to really punch up that classic cheeseburger vibe, try stirring a spoonful of mustard or a dash of Worcestershire sauce into your beef. If you love diner-style flavor, you might also like this Patty Melt with Secret Sauce for another comforting take on beef and cheese.
A sprinkle of smoked paprika or even a bit of smoked salt can deepen the flavor beautifully.
Variations of Impossible Cheeseburger Pie without Bisquick
What I love most about Impossible Cheeseburger Pie without Bisquick is how easily you can riff on it. The base recipe is a blank canvas, ready for endless flavor experiments.
Creative Flavor Twists
First, you could go taco-style. Swap in taco seasoning for the spices, add a bit of salsa to the meat, and top with pepper jack cheese instead of cheddar. Another fun twist is to create a mushroom-Swiss version. Simply stir sautéed mushrooms into the beef, then finish with Swiss cheese.
If you’re looking for a healthier spin, you can try ground turkey instead of beef. It still holds together beautifully and pairs well with the same batter base. For folks watching their carbs, almond flour works nicely in place of all-purpose, though you may need to adjust the baking time slightly to keep it from drying out.
Some readers even get creative with a pizza-inspired cheeseburger pie by tossing in pepperoni slices, a spoonful of pizza sauce, and shredded mozzarella on top. It’s like two comfort foods rolled into one and kids usually go crazy for it.
Vegetarian-Friendly Takes
Don’t worry if you’re cooking for vegetarians, either. You can swap the beef for cooked lentils or a plant-based crumble, and the batter holds up just the same. A bit of smoked paprika helps mimic the meaty flavor, making the dish still taste hearty and familiar.
FAQs
Every time I share Impossible Cheeseburger Pie without Bisquick with friends or family, I get a bunch of the same questions. Let’s break them down so you’ll feel confident before you even turn on the oven.
What are some other variations of Bisquick Impossible pies?
There are so many! The Impossible pie concept goes far beyond cheeseburgers. You could try a chicken-broccoli Impossible pie, a taco-seasoned Impossible pie with ground turkey, or even a veggie Impossible pie packed with mushrooms, spinach, and onions. Because you skip Bisquick here, you can fully control every flavor in the batter, which makes the options endless.
How much Bisquick mix should I use for a cheeseburger pie?
If you ever want to try the traditional boxed method, it typically uses about ½ cup of Bisquick mix whisked with eggs and milk. But once you master Impossible Cheeseburger Pie without Bisquick, you may not even bother with the mix again.
How many calories does an Impossible Cheeseburger Pie have?
Generally, a serving has around 350–400 calories, depending on how much cheese and beef you use. If you swap in leaner meat or more vegetables, you can lighten it up.
What side dishes pair well with cheeseburger pie?
Simple is best. Think crisp green salads, roasted veggies, or even a pile of sweet potato fries. For another comforting, budget-friendly side dish, you might like this Hamburger Potato Casserole.
Print
Impossible Cheeseburger Pie without Bisquick
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Impossible Cheeseburger Pie without Bisquick brings all the best flavors of a cheeseburger juicy ground beef, sharp cheddar, savory spices, and a hint of Dijon into one easy, crustless baked pie. Using simple pantry staples like whole wheat pastry flour, milk, and eggs, this healthier, homemade twist skips the boxed mix while delivering unbeatable flavor. Perfect for a comforting family meal any night of the week!
Ingredients
Core Ingredients
1 pound ground beef
2 large cloves garlic, minced
½ teaspoon garlic salt
Freshly ground black pepper, to taste
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon prepared Dijon mustard
1 cup (4 ounces) grated sharp cheddar cheese
Batter
½ cup whole wheat pastry flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 large eggs
2 teaspoons honey
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C) so the pie sets evenly and gets a golden top.
Cook the Beef Mixture
In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. When it begins to lose its pink color, add the minced garlic, garlic salt, and a few grinds of black pepper. Continue cooking until the beef is fully browned, about 5–7 minutes. Stir in the ketchup, Worcestershire sauce, and Dijon mustard, mixing well to combine. Remove from heat and drain excess fat.
Prepare the Batter
In a mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. In a separate bowl, beat the milk, eggs, and honey until smooth. Pour the wet mixture into the dry ingredients and whisk until fully combined and lump-free. The batter should be pourable but not overly thin.
Assemble the Pie
Lightly grease a 9-inch pie plate. Spread the cooked beef mixture evenly into the plate. Sprinkle the grated sharp cheddar cheese over the beef, then carefully pour the batter over the top, making sure it seeps down into the beef mixture.
Bake the Pie
Bake in the preheated oven for 25–30 minutes, or until the center is set and the top is lightly browned.
Cool and Serve
Allow the pie to cool for 5 minutes before slicing to help it hold its shape. Serve warm with extra ketchup, mustard, or even pickles for a true cheeseburger experience.
Notes
Using whole wheat pastry flour adds extra fiber and a subtle nutty flavor compared to regular all-purpose flour.
Freshly grated cheese melts better than pre-shredded.
For a stronger burger flavor, add chopped dill pickles on top before baking.
Leftovers keep well in the fridge for up to 3 days; reheat gently in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/6 of pie)
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 165mg
Keywords: cheeseburger pie, crustless cheeseburger casserole, impossible pie, ground beef bake, whole wheat savory pie
