Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) refrigerated pie crust (from a 14.1 oz/400 g package), unbaked
- 6 slices bacon (about 6 oz), cooked crisp and crumbled
- 1 lb ground beef (80/20 recommended)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup chopped dill pickles (optional)
- 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce, 1 tbsp ketchup, 1 tsp yellow mustard
- 3 large eggs
- 1 cup whole milk
- 1/4 cup mayonnaise
- 2 1/2 cups shredded sharp cheddar (about 10 oz), divided
- To serve: shredded lettuce, burger sauce, sliced tomatoes, extra pickles (optional)
Do This
- 1) Heat oven to 375°F (190°C). Press pie crust into a 9-inch pie plate and blind-bake 10 minutes.
- 2) Cook bacon until crisp; crumble.
- 3) Sauté onion, brown beef, add garlic, seasonings, ketchup, mustard, Worcestershire, and pickles (optional).
- 4) Whisk eggs, milk, and mayonnaise. Stir in half the cheddar.
- 5) Layer beef + bacon into crust, add remaining cheddar, pour custard over.
- 6) Bake 35–40 minutes until set (center barely jiggles). Rest 10 minutes.
- 7) Slice and top like a burger: shredded lettuce and burger sauce (plus tomatoes/pickles if you like).
Why You’ll Love This Recipe
- All the best bacon cheeseburger flavors in an easy, sliceable pie.
- Weeknight-friendly: simple ingredients, straightforward steps, and very forgiving.
- Perfect for “everyone serves themselves” dinners with fun burger-style toppings.
- Great leftovers: reheats well for lunch and stays flavorful.
Grocery List
- Produce: 1 medium yellow onion, 2 cloves garlic, iceberg lettuce (for shredding), tomatoes (optional), dill pickles or pickle relish
- Dairy: sharp cheddar cheese, whole milk, eggs, mayonnaise
- Meat: ground beef, bacon
- Pantry: refrigerated pie crust, ketchup, yellow mustard, Worcestershire sauce, smoked paprika, kosher salt, black pepper
Full Ingredients
Crust
- 1 (9-inch) refrigerated pie crust (from a 14.1 oz/400 g package), unbaked
Bacon Cheeseburger Filling
- 6 slices bacon (about 6 oz), cooked crisp and crumbled
- 1 lb ground beef (80/20 preferred for flavor)
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 cup chopped dill pickles (optional)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp yellow mustard
Custard and Cheese Layer
- 3 large eggs
- 1 cup whole milk
- 1/4 cup mayonnaise
- 2 1/2 cups shredded sharp cheddar cheese (about 10 oz), divided
Simple Burger Sauce (for serving)
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp dill pickle relish
- 1 tsp yellow mustard
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
Toppings (pick your favorites)
- 2 cups shredded iceberg lettuce
- 1 cup sliced tomatoes (optional)
- Extra dill pickle slices (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and blind-bake the crust
Position a rack in the middle of the oven and preheat to 375°F (190°C).
Press the unbaked 9-inch pie crust into a standard 9-inch pie plate. Crimp the edges if you’d like. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 10 minutes. Carefully lift out the parchment and weights and set the crust aside while you make the filling. Keep the oven on.
Step 2: Cook the bacon until crisp
In a large skillet over medium heat, cook 6 slices bacon until crisp, about 8–10 minutes, flipping as needed.
Transfer to a paper towel-lined plate. Once cool enough to handle, crumble into bite-size pieces. Pour off all but 1 tablespoon of bacon drippings from the skillet (or wipe out the skillet and add 1 tablespoon oil if you prefer).
Step 3: Brown the beef and build the cheeseburger flavor
Add the diced onion to the skillet and cook over medium heat until softened, about 4–5 minutes.
Add the ground beef and cook until no longer pink, breaking it up into small crumbles, about 6–8 minutes. If there’s a lot of grease, carefully drain it off (leaving just enough to keep the mixture juicy).
Stir in the garlic and cook for 30 seconds. Add kosher salt, black pepper, smoked paprika, Worcestershire sauce, ketchup, and yellow mustard. Stir well. Remove from heat and stir in the chopped pickles (if using) and the crumbled bacon.
Let the mixture cool for 5 minutes so it doesn’t overheat the custard in the next steps.
Step 4: Whisk the custard and add some cheese
In a medium bowl, whisk together the eggs, whole milk, and mayonnaise until completely smooth.
Stir in 1 1/4 cups of the shredded cheddar (half of the total cheese). This helps distribute cheese throughout the pie, not just on top.
Step 5: Assemble the pie in burger-style layers
Spoon the beef-and-bacon mixture into the partially baked crust and spread into an even layer.
Sprinkle the remaining 1 1/4 cups cheddar evenly over the beef layer.
Slowly pour the egg mixture over the top. If needed, gently jiggle the pie plate to help the custard settle into the filling.
Step 6: Bake until set and sliceable
Bake at 375°F (190°C) until the center is set and only gives a slight jiggle when you nudge the pan, about 35–40 minutes.
If the crust edge is browning too quickly, loosely cover the rim with foil during the last 10–15 minutes of baking.
Step 7: Rest, top like a cheeseburger, and serve
Let the pie rest for 10 minutes before slicing. This helps the custard finish setting so the slices hold together cleanly.
While it rests, whisk together the burger sauce ingredients in a small bowl.
Serve slices warm, topped with shredded lettuce and a spoonful of burger sauce. Add sliced tomatoes and extra pickles if you like the full burger experience.
Pro Tips
- Blind-baking matters: That quick 10-minute pre-bake helps keep the bottom crust from turning soggy under the filling.
- Don’t skip the rest: A full 10 minutes of cooling time makes the difference between messy scoops and neat slices.
- Shred your own cheddar if possible: Pre-shredded cheese can contain anti-caking agents that melt less smoothly.
- Pickles: chop small: Smaller pieces distribute better and keep any one bite from tasting overly pickle-forward.
- Watch the jiggle: The pie is done when the center wobbles slightly but doesn’t look liquid.
Variations
- Double cheeseburger style: Use 1 1/4 cups sharp cheddar and 1 1/4 cups shredded Monterey Jack.
- Spicy burger pie: Add 1/2 tsp cayenne to the beef and swap the pickles for pickled jalapeños (1/3 cup chopped).
- Mushroom Swiss: Replace cheddar with 2 cups shredded Swiss and add 8 oz sliced mushrooms sautéed with the onion.
Storage & Make-Ahead
Cool leftovers completely, then cover and refrigerate for up to 4 days. Reheat slices on a sheet pan in a 350°F (175°C) oven for 10–12 minutes, or microwave in 30-second bursts until hot. For best texture, keep the lettuce and sauce separate and add them after reheating.
Make-ahead option: Cook the beef-and-bacon filling up to 2 days in advance and refrigerate. Assemble with the crust and custard right before baking.
Nutrition (per serving)
Approximate, based on 8 servings: 520 calories, 25 g protein, 24 g carbohydrates, 36 g fat, 1 g fiber, 5 g sugar, 950 mg sodium.
