CHEESEBURGER PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This cheeseburger pie tastes so much like its namesake—right down to the pickles in it! We home-school our children so I like easy recipes like this that get them involved in cooking. —Rhonda Cannady, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Sprinkle with flour and salt; stir until blended. Stir in cheese, pickles, pickle juice and milk. , Spoon into crust. Bake until crust is golden brown, about 15 minutes. Let stand 15 minutes before cutting. Top with avocado, tomato, lettuce and bacon if desired.
Nutrition Facts : Calories 302 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 804mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 18g protein.
CHEESEBURGER EGG ROLLS RECIPE | ALLRECIPES
I had something similar at a restaurant, threw these together at home, and they were pretty good! As a dipping sauce, use mayo and catsup mixed together.
Provided by Amy Williams Hopkins
Categories Egg Rolls
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 15 egg rolls
Number Of Ingredients 7
Steps:
- Place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. Drain the meat and transfer to a bowl. Stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
- Line a baking sheet with parchment paper. Place a bowl of water next to your work surface. Remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
- Place the wrapper on the work surface with a corner facing towards you. Place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. Place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
- Heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees F (185 degrees C). Carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. Remove the egg rolls with a tongs, and drain on paper towels.
Nutrition Facts : Calories 189.2 calories, CarbohydrateContent 18.5 g, CholesterolContent 29 mg, FatContent 8 g, FiberContent 0.8 g, ProteinContent 10 g, SaturatedFatContent 3.3 g, SodiumContent 369.2 mg, SugarContent 0.5 g
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Reviews 4
Total Time 01 hours 05 minutes
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Calories 305 calories per serving
- In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. , Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top. , Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.
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Reviews 5
Total Time 25 minutes
Category appetizers, meat, snack
- Preheat the oven to 375˚. For the dip: Heat the oil in a medium skillet over medium-high heat. Add the ground beef, Worcestershire sauce, salt, and pepper. Cook, while breaking apart into small pieces with a wooden spoon, until lightly browned and no longer pink, about 6 minutes. Remove from the heat. Spread the cream cheese to fill the bottom of a 10-inch cast-iron skillet. Top with ½ of the shredded cheese, the cooked ground beef, then the remaining shredded cheese on top. Bake for 18 to 20 minutes until the edges are bubbly. Let cool slightly, about 10 minutes. For the special sauce: In a small bowl, stir together the mayonnaise, mustard, ketchup, garlic and onion powders, smoked paprika, and pickle brine. Top the dip with lettuce, tomato, red onion, and pickle slices. Drizzle with special sauce. Serve with kettle-cooked potato chips or pita chips.
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