Cheeseburger Pie
This is everything you love about a cheeseburger baked into a golden, sliceable pie — a thick layer of seasoned ground beef tucked under a blanket of melted, bubbly cheese, all held together in a tender, buttery crust. Cut a slice and you get that perfect cross-section: beefy middle, crispy cheese top, and a crust that soaks up all the juices.
High in protein, low in carbs, and a total family favorite — weeknight dinner doesn't get easier than this.
Why You'll Love This
All the cheeseburger flavor, none of the bun
~28g protein per slice, only ~5g net carbs
One dish, simple ingredients, minimal prep
Kid-approved and perfect for leftovers
Amazing Protein Recipes
Cheeseburger Pie
- Prep15 min
- Cook35 min
- Total50 min
- Servings8 slices
- Calories565 kcal
- oven
- pie dish
- skillet
- mixing bowl
- whisk
- spatula
Ingredients
- For the beef layer
- For the crust and topping
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Brown the ground beef with the onion in a skillet over medium-high heat, 6–8 minutes. Drain the fat.
- Stir in garlic, Worcestershire, mustard, salt, pepper, and paprika; cook 1 minute more. Remove from heat.
- In a bowl, whisk the almond flour, coconut flour, baking powder, and salt. Stir in melted butter and eggs until a soft dough forms.
- Press two-thirds of the dough into the bottom and up the sides of the pie dish.
- Spread the beef mixture evenly over the crust. Sprinkle 1 cup of cheddar over the beef.
- Crumble the remaining dough over the top in pieces (it won't fully cover — that's fine), then sprinkle the remaining 1/2 cup cheddar.
- Bake 30–35 minutes, until the top is golden and the cheese is bubbly.
- Rest 10 minutes before slicing — this helps the pie hold together.
Notes & Tips
- Drain the beef well: Excess grease makes the bottom crust soggy — tilt the pan and spoon it off.
- Rest before slicing: 10 minutes of rest is what keeps the slices clean instead of crumbly.
- Shred your own cheddar: It melts smoother and browns better than pre-shredded.
- Press the crust thin: A thinner bottom crust bakes through more evenly.
- Nutrition: Per slice (estimate): 520 calories, 40g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm at 350°F for 12–15 minutes — the top re-crisps beautifully.
- Freezer: Freeze baked slices up to 2 months; thaw overnight and reheat.
- The Secret to a Pie That Slices Clean
- The secret is the rest — and the crust ratio. That 10-minute rest lets the cheese set and the juices redistribute, so slices come out clean instead of collapsing. And using more dough on the bottom than the top keeps the base sturdy enough to hold the beefy filling without going soft.
Variations & serving ideas
- Bacon cheeseburger: Add 6 slices of crumbled cooked bacon to the beef layer.
- Mushroom Swiss: Swap cheddar for Swiss and add sautéed mushrooms.
- Taco version: Season the beef with taco seasoning and top with pepper jack.
- Turkey pie: Ground turkey works 1:1 — add an extra tablespoon of butter to the beef mix since it's leaner.
Nutrition Facts
Per serving · recipe makes 8 slices
| Nutrient | Amount per serving |
|---|---|
| Calories | 565 kcal |
| Total fat | 41 g |
| Saturated fat | 9 g |
| Cholesterol | 440 mg |
| Sodium | 500 mg |
| Total carbohydrate | 5 g |
| Fibre | 3 g |
| Sugars | 1 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cheeseburger Pie?
About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
What ingredients do I need for Cheeseburger Pie?
The key ingredients include beef, eggs, cheddar cheese, onion, garlic and almond flour. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze baked slices up to 2 months; thaw overnight and reheat.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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