Impossibly Easy Mini Cheeseburger Pies


Main Dish
Impossibly Easy Mini Cheeseburger Pies

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Cheeseburger pies in muffin tin with diced vegetables and drizzled with yellow mustard and ketchup

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    Ideal for a crowd, these easy-to-make mini cheeseburger pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you'll be starting with cold pies. 

    Recipe Tags

    Servings and Ingredients

    Serves 6
    Burger Mixture
    1 lbs. lean (at least 80%) ground beef
    1 large onion, chopped
    1 tbsp. Hy-Vee Worcestershire sauce
    1 tsp. Hy-Vee garlic salt
    1 c. Hy-Vee shredded Cheddar cheese
    Baking Mixture
    ½ c. Hy-Vee 2% milk
    ½ c. Original Bisquick mix
    2 Hy-Vee large eggs
    Optional Toppings
    12 mini kosher dill pickles
    1 medium tomato, chopped
    Hy-Vee ketchup
    Hy-Vee yellow mustard

    Things To Grab

    • Standard 12 cup muffin tin
    • Hy-Vee nonstick cooking spray
    • 10-inch skillet
    • Medium bowl
    • Whisk or fork
    • Wooden toothpick
    • Wire cooling rack


    1. Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray.
    2. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
    3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
    4. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.

    Nutrition facts


    290 Calories per serving
    2 mini pies

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 130mg
    • Sodium: 500mg
    • Total Carbohydrates: 11g
    • Protein: 21g

    Daily Values

    Vitamin A 6%
    Vitamin C 0%
    Iron 10%
    Calcium 15%

    Recipe Source:

    From the week of August 13, 2014; courtesy of Betty Crocker