Impossibly Easy Mini Cheeseburger Pies

Servings 6

Prep Time 15 min

Total Time 55 min

Ingredients

Burger Mixture

1

lb lean (at least 80%) ground beef

1

large onion, chopped (1 cup)

1

tablespoon Worcestershire sauce

1

teaspoon garlic salt

1

cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2

cup milk

1/2

cup Original Bisquick® mix

2

eggs

Garnishes, if desired

12

mini kosher dill pickles

1

medium tomato, chopped

Ketchup and mustard

Directions

• 1
  Heat oven to 375°F. 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.

Expert Tips

Savory Impossibly Easy 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 a cold pie. Watch carefully for doneness.