Impossible Cheeseburger Pie – 1982

(So, this is technically a repost of a recipe I tried on the original timecapsulecooking blog a couple of years ago, a collection of which I’m intending on posting occasionally on Thursdays. The image quality on these are… well… not quite up to snuff, as the formatting can be a little weird at times since I hadn’t quite figured out my preferred style yet, but I like having things all in one spot, so here it is. Anyway, on with the recipe)

This looks easy enough, I thought when I landed upon this recipe on Pinterest, which lead me to clickamericana‘s posting of Bisquick’s Impossible Pie Recipe Booklet.  And what could go wrong with something called a cheeseburger pie? I really should know better than that by now.

Well, it was easy, but it was also a learning experience. I’m slowly finding that, were I more familiar with other sorts of dishes than what I grew up with, I’d be less surprised when a dish comes out differently than I expected.


  • 1 lb ground beef
  • 1 ½ c chopped onions
  • 1 ½ c milk
  • ¾ c Bisquick baking mix
  • 3 eggs
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tomatoes, sliced
  • 1 c. shredded Cheddar or process American cheese

Okay, so first off we set the oven to 400° F and grease a pie plate (hindsight alert: grease it good). The original recipe says 10 x 1 1/2 inch, but all I had, and all I could find at the store, was a 9in one, so I figured I’d make do.

Vegetables chopped, cook and stir the onions and beef over medium heat until the meat is browned, then drain. 

My hubby’s picky with some ingredients, so I just used the onion on my half, thus the two frying pans of hamburger meat. Anyway, afterwards the beef and onions are placed in the pie dish. 

Mix the milk, Bisquick, eggs, salt and pepper until smooth- either in a blender (15 seconds on high) or with a hand mixer (about a minute).  Er… that’s looking a little thin…
Next step is pouring it into the plate…

Yeah, that’s thin alright.

Crossing fingers here. It’s bakes for 25 minutes- and I’m adding a few minutes because of the plate size being smaller- and thus the ingredients being less spread out. 

Well, that’s better (yeah, hubby’s not big on tomatoes either). Still a little runny though. See the liquid bubbling up to the top there?

 The cheese is sprinkled on top…

and then it’s put back in the oven for 5-8 minutes (once again going in for longer here because of the pan size).

And… that still wasn’t enough. The knife should be coming out clean when the center is cut. And that’s definitely not happening. It took about 10-15 extra minutes (on top of the extra time I already added on) to get it baked through enough. Afterwards it’s left to cool for five minutes before serving.

My thoughts-
My first thought, other than how long this took to cook (yes, probably the pan size, I know) was that, despite all the problems it still looked pretty good. Also that it looked really eggy once I cut into it. And yeah, taking a bite, definitely eggy. In fact, I’d say it only just falls outside the realm of a quiche thanks to the addition of the bisquick. Also, it wasn’t quite bland, but it’s not the most flavorful thing I’ve ever ate, but then I’m used to adding additional stuff to my hamburgers before cooking them. It just seemed like it needed something more.

Additionally, one major thing with this pie (one of it’s big advertising points) is that it’s supposed to make it’s own crust. I’m not certain I can say it did anything of the sort, although even having greased the dish it was still hard to get out when serving. 
If you like quiche’s, but don’t have a pie crust on hand, perhaps try this, but if you don’t want to bakign this thing all night maybe try to have the right size pan on hand 

Appearance- 4
Odor- 4
Texture- 3
Taste- 3
Overall- 3.5/5 – pretty good recipe, but it needs a little work- maybe a bit of personalizing as well.

Impossible Cheeseburger Pie

  • Servings: 6-8
  • Difficulty: medium
  • Rating: ★★★1/2
  • Print
from Bisquick’s Impossible Pie Recipe Booklet, 1982


1 lb ground beef
1 ½ c chopped onions
1 ½ c milk
¾ c Bisquick baking mix
3 eggs
½ tsp salt
¼ tsp pepper
2 tomatoes, sliced
1 c. shredded Cheddar or process American cheese


Preheat oven to 400° and grease a 10 x 1 ½ inch pie plate.

Cook beef and onions over medium heat, stirring, until beef is browned; drain. Spread the mixture in the prepared pie plate.

Mix the milk, Bisquick, eggs, salt, and pepper until smooth- either in a mixer (15 seconds on high) or with a hand mixer (one minute). Pour into the plate and bake for 25 minutes.

Top with tomatoes and  sprinkle with cheese. Put the pie back in the oven for another 5-8 minutes, or until a knife, inserted into the center, comes out clean. Cool for 5 minutes.

3 thoughts on “Impossible Cheeseburger Pie – 1982

    1. Hear hear! But when something doesn’t actually have a crust can you really call it a pie? I love Bisquick but I kinda feel they’re stretching our pastry definitions here. 😂

      Liked by 1 person

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