Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- Heat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray.
- 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.
- 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.
- 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
Servings
290 Calories per serving
2 mini pies
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 130mg
- Sodium: 500mg
- Total Carbohydrates: 11g
- Protein: 21g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
From the week of August 13, 2014; courtesy of Betty Crocker