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When the ones you love are joining you for dinner, you've got to have something hearty and big enough to make sure everyone is filled up! This Family-Size Cheeseburger is sure to do the trick. It brings your favorite people all the flavors they love from the American classic like juicy beef, melty cheese, tangy pickles, creamy mayo, and crunchy lettuce and wraps them all up in a bun shaped like a piecrust. It does take a little time to prep this Family-Size Cheeseburger, but the joy and excitement on everyone's face after every bite will definitely make it all worth your while. Ring the dinner bell! It's time for everyone to dig in!
When the ones you love are joining you for dinner, you've got to have something hearty and big enough to make sure everyone is filled up! This Family-Size Cheeseburger is sure to do the trick. It brings your favorite people all the flavors they love from the American classic like juicy beef, melty cheese, tangy pickles, creamy mayo, and crunchy lettuce and wraps them all up in a bun shaped like a piecrust. It does take a little time to prep this Family-Size Cheeseburger, but the joy and excitement on everyone's face after every bite will definitely make it all worth your while. Ring the dinner bell! It's time for everyone to dig in!
Ingredients
- 1 package refrigerated pie crusts divided
- 1 1/2 pounds lean ground beef
- 1 1/2 cups yellow onion chopped
- 1 tablespoon garlic minced
- 3 tablespoons mayonnaise
- 3 tablespoons Worcestershire sauce
- 3 tablespoons dill pickle relish
- 1 1/2 tablespoons yellow mustard
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons water
- 1 1/2 cups iceberg lettuce shredded
- 6 slices processed American cheese
- 1 tablespoon heavy cream
- 1 tablespoon white sesame seeds
- 1/2 cup ketchup optional, for serving
Directions
- Preheat the oven to 425 degrees F.
- Roll 1 of the piecrusts into a 12-1/2-inch circle.
- Loosely press the piecrust into a deep dish 9-inch pie plate and crimp the edges.
- Poke the surface of the piecrust all over with a fork.
- Freeze the piecrust until it is firm, about 15 minutes.
- Transfer the piecrust to the refrigerator until ready to use.
- Cut the remaining piecrust into ten 3/4-inch-wide strips and place them in the refrigerator until ready to use.
- While the piecrust is chilling, in a large skillet over medium-high heat, add the beef and cook, while crumbling, until the meat is no longer pink, about 5-7 minutes.
- Add the onion and the garlic to the beef mixture and cook, stirring occasionally, until the onions have softened, about 4 minutes.
- Reduce the heat to medium-low and stir the mayonnaise, the Worcestershire, the relish, the mustard, the salt, and the pepper into the beef mixture until it is combined.
- Sprinkle the flour into the beef mixture and stir to coat.
- Increase the heat to medium, add the water to the beef mixture, and cook, stirring constantly, until it has slightly thickened, about 1 minute.
- Transfer the beef mixture from the heat and stir in the lettuce.
- Let the beef mixture cool for 10 minutes.
- Transfer the piecrust in the pie plate from the refrigerator and line it with aluminum foil.
- Fill the foil with pie weights or dried beans.
- Bake the piecrust until it has lightly browned, about 10 minutes.
- Carefully discard the foil and the pie weights from the crust.
- Bake the piecrust until the bottom is dry, about 5 minutes.
- Transfer the piecrust from the oven and reduce the oven temperature to 400 degrees F.
- Let the piecrust cool for 10 minutes.
- Spoon 1/3 of the beef mixture into the cooled piecrust.
- Evenly top the beef mixture with 3 slices of the cheese, tearing the slices as needed to fully cover the beef mixture.
- Repeat the process once with 1/3 of the beef mixture and the remaining cheese slices.
- Evenly top the cheese with the remaining beef mixture.
- Vertically arrange 5 of the chilled piecrust strips over the beef mixture.
- Perpendicularly weave the remaining strips into the vertical strips to form a lattice pattern.
- Brush the top of the piecrust with the cream and sprinkle with the sesame seeds.
- Place a foil ring around the edge of the pie to prevent it from overbrowning.
- Bake the cheeseburger pie until the crust has nicely browned, about 45 minutes.
- Let the cheeseburger pie cool for 15 minutes.
- Slice the pie into wedges.
- Serve the slices with the ketchup.
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