Cheesy Pizza Hamburger Pie
This cheesy pizza hamburger pie is a perfect meal for you and your young guests who like to eat cheesy pizzas and hamburgers.
Equipment
9-inch glass or metal pie pan
Non-stick sauté pan (10-inch)
Mixing bowl (medium)
Instant-read thermometer
Cooking spray
Ingredients
1 pound ground beef - extra lean, about 450g- 1 slice rye bread - about 1 oz / 30g, soaked in water, wrung out thoroughly, and crumbled (discard the bread crusts if very hard)
- 1 ounce egg substitute - 30ml, or 1 small egg white
⅛ teaspoon garlic powder
1 pinch ground black pepper
¼ teaspoon kosher salt
2 stalks green onions - sliced thin
2 large mushrooms - 2 oz / 55g, sliced thin
½ small green pepper - seeded and diced- 1 large Roma tomato - sliced thin
¼ teaspoon dried basil
¼ teaspoon dried oregano
½ cup mozzarella cheese - non-fat, shredded, about 55g- 1 teaspoon olive oil cooking spray - for coating pie pan and sauté pan
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced).
- In a medium bowl, combine the ground beef, crumbled rye bread (squeezed until almost dry), egg substitute, garlic powder, pepper, and salt. Mix with your hands until just combined — do not overwork.1 pound ground beef, 1 slice rye bread, 1 ounce egg substitute, 1/8 teaspoon garlic powder, 1 pinch ground black pepper, 1/4 teaspoon kosher salt
- Coat a 9-inch (23cm) pie pan with cooking spray. Press the beef mixture firmly and evenly across the bottom and up the sides of the pan to form a crust at least ¾-inch (2cm) thick. Use damp fingers or the back of a spoon to smooth the surface.1 teaspoon olive oil cooking spray
- Coat a non-stick sauté pan with cooking spray and place over medium heat. Sauté the green onions and mushrooms for 3-4 minutes until softened and lightly golden.2 stalks green onions, 2 large mushrooms, 1 teaspoon olive oil cooking spray
- Spread the sautéed vegetables evenly over the beef crust. Scatter the diced green pepper over the top, then arrange the Roma tomato slices in overlapping rings. Sprinkle with the dried basil and oregano, then top evenly with the shredded mozzarella.1/2 small green pepper, 1 large Roma tomato, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/2 cup mozzarella cheese
- Bake for 35 minutes until the cheese is golden brown and the internal temperature of the beef crust reaches 160°F / 71°C.
- Allow the pie to rest in the pan for 5 minutes — this firms up the crust and makes slicing easier. Run a thin spatula around the edges to loosen, then carefully slide or lift the pie onto a serving plate. Cut into 4 wedges.
Notes
Storage: Refrigerate leftovers covered for up to 3 days. Reheat slices in a 350°F / 175°C oven for 10 minutes or in a covered skillet over medium-low heat. Avoid microwaving — it softens the meat crust.
Freezer: Wrap cooled slices individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Mix the beef crust and press it into the pie pan up to 24 hours ahead. Cover tightly and refrigerate. Add toppings and bake when ready.
Substitutions: Swap mozzarella for reduced-fat cheddar or pepper jack. Use ground turkey (93% lean) in place of beef — press more firmly as turkey is softer. Replace rye bread with any sturdy bread or 2 tablespoons of plain breadcrumbs.
Pro Tip: Use damp fingers or the back of a wet spoon to press the meat crust — it prevents sticking and gives you a smooth, even shell that browns uniformly.
Nutrition
Serving: 1servingCalories: 235kcalCarbohydrates: 7gProtein: 30gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 79mgSodium: 373mgPotassium: 543mgFiber: 1gSugar: 2gVitamin A: 310IUVitamin C: 11mgCalcium: 142mgIron: 3mg
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