Cheeseburger plus pie – who wouldn’t love that combo? No need to fire up the grill, just pull together a handful of ingredients and you’ll have dinner in no time. After coming home from a weekend away, I was at a loss for what to make. Don’t you love when you come home and there are slim pickings in your fridge? I saw the Cheeseburger Pie recipe and decided to piece together my own version. What I love about cooking is that once you figure out your way around the kitchen, you can take a recipe and make it fit your needs.
I am a dietitian at heart and have a terrible habit of trying to make everything healthy, so here is how I tweaked some of the ingredients:
- I chose to use refrigerated wheat pizza dough in place of a pie shell. This decreases the fat while increasing nutrients and fiber.
- I used nonfat plain Greek yogurt in place of the mayonnaise. This is an equal exchange for lower fat and higher protein, plus eight other essential nutrients.
- I also love mushrooms and tomatoes on my cheeseburgers, so I added these veggies to help maximize nutrients.
- I used lean ground turkey – because it was what I had!
- (Please ignore the feta photobomb!)
Chop the veggies and preheat the oven.
Sauté the onion and mushrooms for about five minutes. Add the ground meat. Stir enough so it doesn’t stick but gets a nice browning flavor on the meat and veggies. This will enhance the flavor once it is done.
While the meat and veggies are cooking, combine the yogurt, cornstarch, milk, eggs, salt, pepper, and seasoning. I did not use a rotary beater, but instead just whisked it the old-fashioned way. That has to be good for your biceps, right?
When the meat and veggies were cooked, I added the cheddar cheese and mixed together. At this point, I unrolled the pizza dough and placed it into a pie pan sprayed with cooking spray. My dough was a square, so I had to do some molding, but it worked out well.
Pour the meat mixture into the pie shell. At this point it looked cheesy and delicious! Can’t beat that.
Pour the egg mixture on top of the meat. I had a little bit of overflow. Since I decided to add veggies, there was not enough room for the egg mixture. I probably could have reduced the yogurt and milk to make it fit … but now I had leftover egg mixture to turn into an omelet. I also suggest placing the pie pan on a cookie sheet to prevent any dripping into your oven.
The finished product after 35 minutes:
The Cheeseburger Pie was excellent; however, I would do things a bit differently next time! The center of my pie would not set – meaning there was liquid in the center. I cooked it a little extra (until the pie shell couldn’t take it any longer) and then I microwaved it for a minute to ensure the eggs were completely cooked. Here are some ideas that might solve this:
- Drain the meat in a colander before placing in the pie shell. Cook the mushrooms very well (mushrooms let off a lot of water when cooking).
- Use ½ cup milk instead of ¾ cup milk.
I served this with a fresh cucumber jicama slaw and everyone enjoyed it. My husband suggested I serve it with a side of ketchup and pickles next time. Mmm ... cheeseburger in paradise.