Mom’s Homemade Cheeseburger Pie with Jalapeños

A comforting ground beef and cheddar pie with a tender homemade crust and creamy pickle-mustard sauce. 

Mom rarely bought processed baking mixes like Bisquick. She knew that many of those convenient mixes were simple enough to make at home, and making them herself helped stretch the grocery budget a little further.

This cheeseburger pie is one of those recipes.

A simple homemade batter takes the place of a packaged baking mix and becomes the crust and topping for seasoned ground beef, onion, jalapeño peppers, and plenty of shredded Cheddar cheese. Once baked, the result is a hearty, comforting meal that is easy to slice and serve.

The homemade sauce is what makes this recipe especially good. Made with mayonnaise, sweet pickle relish, mustard, ketchup, vinegar, and a few simple seasonings, it has that familiar tangy burger-sauce flavor that pairs beautifully with the warm beef and cheese.

This is the kind of practical family recipe Mom loved, made with everyday ingredients, filling enough to feed the family, and without having to spend money on a boxed mix.

Ingredients:

1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbs. cold butter (or shortening/vegetable oil)
2 c. milk
4 eggs
2 jalapeno peppers, finely chopped
1 pound ground beef
1 onion, chopped
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
1 to 2 cups shredded Cheddar cheese

Sauce:
1/2 c. mayonnaise
2 Tbs. sweet pickle relish 
1 Tbs. mustard 
1 tsp. ketchup
1/2 tsp. vinegar 
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika 

Directions:

Preheat your oven to 375°F. Grease a 9-inch pie plate and set it aside.

In a small bowl, combine the mayonnaise, sweet pickle relish, mustard, ketchup, vinegar, garlic powder, onion powder, and paprika. 

Whisk with a fork or small whisk until smooth. Cover and refrigerate while you prepare the pie so the flavors have time to blend.

In a large cast-iron skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender and translucent. Drain off any excess grease. 

Add the garlic powder, onion powder, and salt and pepper to taste. Stir well, then remove the skillet from the heat and set the beef mixture aside.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Cut the cold butter into the flour mixture using a pastry blender or two table knives. Continue until the mixture resembles fine crumbs.  If using vegetable oil instead of butter, simply whisk the oil into the flour mixture rather than cutting it in. 

Add the milk, eggs, and finely chopped jalapeño peppers. Whisk until the batter is smooth and well combined.

Pour half of the batter into the prepared pie plate. Bake for 8 to 10 minutes, or until the batter is puffy and lightly set but not fully browned.

Carefully remove the pie plate from the oven. Spoon the seasoned beef mixture evenly over the partially baked bottom layer.

Sprinkle 1 to 2 cups of shredded Cheddar cheese evenly over the beef.

Carefully pour the remaining batter evenly over the beef and cheese.

Return the pie to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Allow the pie to cool for about 5 minutes before slicing.

Slice into wedges and serve warm with the homemade sauce drizzled over the top or served alongside.

Tips for Best Success:

• Use cold butter if you are making the batter with butter. Cold butter helps create a tender, biscuit-like texture.
• Don't overmix the batter. Whisk just until the ingredients are combined and smooth.
• Drain the ground beef well. Removing excess grease keeps the pie from becoming oily.
• Don't skip the partial bake. The first short bake gives the bottom layer enough time to set before the beef filling is added.
• Let the pie rest before slicing. Five minutes gives the layers a chance to settle, making the pie easier to cut and serve.
• Adjust the jalapeños to your taste. Two peppers give the pie a noticeable kick. For a milder version, use one jalapeño and remove the seeds and membranes.
• Don't skimp on the cheese. Cheddar melts beautifully into the beef filling and gives the pie that classic cheeseburger flavor.
• Make the sauce ahead of time. Even 30 minutes in the refrigerator gives the flavors a little more time to come together.

A Note About the Batter

The homemade batter is similar in purpose to the baking-mix-based batter used in many old-fashioned impossible or cheeseburger pies. The short pre-bake helps create a sturdier bottom layer before the filling is added.

Variations and Substitutions:

• Make It Milder:  Use one jalapeño instead of two, or leave the jalapeños out completely for a family-friendly version with no heat.
• Use a Different Cheese:  Cheddar is a natural choice, but you can substitute Colby, Monterey Jack, Pepper Jack, or a combination of your favorite melting cheeses.
• Add More Burger Flavor:  Add a little Worcestershire sauce to the cooked ground beef for an extra savory flavor.
• Add Pickles:  For even more cheeseburger flavor, add a few tablespoons of finely chopped dill pickles to the cooked beef mixture.
• Try Ground Turkey:  Ground turkey can be substituted for the ground beef. Because turkey is leaner, be careful not to overcook it.
• Use Oil Instead of Butter:  Vegetable oil can be used in place of the butter in the batter. If using oil, simply whisk it into the flour mixture rather than cutting it in.
• Adjust the Sauce:  If you prefer a sweeter burger sauce, add a little extra pickle relish or ketchup. For more tang, add a small splash of vinegar.

Serving Suggestions:

This cheeseburger pie is filling enough to serve as a complete meal, but it also pairs nicely with simple side dishes.

Try serving it with:

• A crisp green salad
• Coleslaw
• Potato salad
• French fries or oven-baked potato wedges
• Roasted vegetables
• Steamed green beans
• Corn on the cob
• A simple tomato and cucumber salad

For a fun old-fashioned burger night, serve the pie with pickles, sliced tomatoes, lettuce, and the homemade sauce on the side.

How to Store:

• Refrigerator:  Allow leftover cheeseburger pie to cool, then cover it tightly or place it in an airtight container. Refrigerate for up to 3 to 4 days.
• Reheating:  Individual slices can be reheated in the microwave until warmed through. For a better texture, reheat slices in a 350°F oven until hot.
• Freezing:  The baked pie can be frozen, although the texture of the batter may be slightly softer after thawing. For best results, wrap individual portions well and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat until hot.
• Sauce:  Store the sauce separately in a covered container in the refrigerator and use within about 3 to 4 days.

Frequently Asked Questions:

Can I make this cheeseburger pie without jalapeños?
Absolutely. The jalapeños can be left out entirely if you prefer a mild cheeseburger pie.

Can I use pre-shredded Cheddar cheese?
Yes. Pre-shredded cheese works, although freshly shredded Cheddar generally melts a little more smoothly.

Why does the recipe partially bake the bottom crust?
The short first bake allows the bottom layer of batter to firm up before the beef filling is added. This helps create distinct layers in the finished pie.

Can I use shortening instead of butter?
Yes. Shortening can be substituted for the butter in the same amount.

Can I use vegetable oil?
Yes. Use 2 tablespoons of vegetable oil. Unlike cold butter or shortening, the oil does not need to be cut into the flour. Simply whisk it into the batter with the other wet ingredients.

Can I make the sauce ahead of time?
Yes, and it is actually a good idea. The sauce can be made several hours ahead and refrigerated until serving.

What kind of ground beef works best?
An 80/20 or 85/15 ground beef works well because it provides plenty of flavor without making the pie excessively greasy. Be sure to drain off excess grease after browning.

Can I make this recipe less spicy?
Yes. Use only one jalapeño, remove the seeds and membranes, or omit the peppers completely.

How do I know when the pie is done?
The top should be golden brown, and a knife inserted into the center should come out clean or with only a little melted cheese or moisture attached.