BACON CHEESEBURGER PIE – This quick cheeseburger pie mixes ground beef and bacon for a wonderful flavor – perfect for when you need dinner in 50 minutes.

On top of a crispy shredded potato crust, it’s piled high with seasoned ground beef, crumbled bacon, ketchup, mustard, pickles, and cheddar cheese. Serve with a simple side salad for a filling lunch that the whole family will enjoy!



— 1 20-ounces package refrigerated shredded hash brown potatoes

— 1 c. shredded sharp cheddar cheese

— ¼ teaspoon onion powder

— 1 teaspoon garlic salt

— 1 large egg beaten


— 4 slices bacon

— 1 medium sweet onion diced

— 1 ½ pound extra lean ground beef

— 2 teaspoons steak or hamburger seasoning more or less to your taste

— 2 tablespoons Worcestershire sauce

— ½ c. panko bread crumbs

— ½ c. ketchup

— 1 tablespoon mustard

— 2 large eggs beaten

— 2 c. shredded sharp cheddar cheese divided

— 12 dill pickle chips pat dry with a paper towel


Prepare the oven. Preheat it to 375 degrees F. And using cooking spray, grease a 9-inch deep-dish pie plate.

To make the crust, combine the crust ingredients, then press it into the bottom and sides of the prepared pie dish. Place in the preheated oven and bake for about 15 minutes. When done, remove from the oven and keep the crust aside.

Decrease the oven temperature to 350 degrees F.

In the meantime, cook the bacon in a large skillet until crisp. When done, remove the bacon from the skillet using a slotted spoon, then crumble. Set 2 tbsp of drippings aside.

Cook the onion to the bacon drippings in the skillet and cook for about 2 to 3 minutes over medium-high heat until translucent. To taste, season with salt and black pepper.

To the onion in the skillet, add the ground beef until brown. When done, drain the excess grease from the pan. Sprinkle the ground beef with hamburger or steak seasoning and add the Worcestershire sauce. Take the skillet off the heat.

To the skillet, add the panko breadcrumbs along with the ketchup, mustard, a cup of shredded cheese, crumbled bacon, and beaten eggs. Mix well until everything is incorporated.

Over the hash brown crust, spread the filling and arrange the dill pickles on top, then sprinkle with the rest of the cheese. Place in the oven and bake for about 35 to 40 minutes until set, and the edges are golden. Remove from the oven when done and let the pie rest for at least 5 minutes before slicing.

If desired, serve the pie with an extra drizzle of mustard and ketchup.

Thanks heaps for reading, and don’t forget to share this recipe with family and friends.

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