Description
Ultimate Bacon Cheeseburger Pie
Ingredients:
1 lb ground beef (80/20)
½ tsp salt
½ tsp chili flakes
½ tsp garlic powder
1 tbsp butter
1 large ciabatta loaf
8 slices smoked gouda
½ cup caramelized bacon bits
½ cup mustard-mayo sauce
½ cup shredded cheddar
Instructions:
Preheat oven to 375°F (190°C).
Sauté beef with salt, chili flakes, and garlic powder. Drain grease.
Cut ciabatta loaf in half and scoop out some bread.
Spread mustard-mayo sauce inside.
Layer beef, gouda cheese, and bacon inside.
Sprinkle shredded cheddar on top.
Bake for 15 minutes until cheese is gooey.
Slice & enjoy the smoky goodness!
#GourmetBurgerPie
Step-by-Step Guide
Follow this detailed guide for a foolproof Ultimate Bacon Cheeseburger Pie. First, preheat your oven to 375°F (190°C). In a skillet over medium heat, melt the butter and add the ground beef, breaking it apart with a spoon. Season with salt, chili flakes, and garlic powder. Cook until fully browned, then drain any excess grease thoroughly. While the beef cooks, prepare your ciabatta loaf. Slice it in half horizontally. Use your hands to gently pull out some of the soft interior bread from both halves, creating a sturdy “boat” for your fillings. This prevents sogginess. Spread the mustard-mayo sauce evenly inside both halves of the bread.
Begin layering: first, add the cooked beef mixture. Next, place the slices of smoked gouda over the beef. Sprinkle the caramelized bacon bits evenly over the cheese. Finally, top everything with the shredded cheddar. Place the assembled loaf on a baking sheet. Bake for 12-15 minutes, or until the cheddar is fully melted and bubbly and the edges of the bread are crisp. Let it cool for 2-3 minutes before slicing with a serrated knife.
Serving Suggestions
This hearty pie is a meal in itself but can be elevated with simple sides. Serve each slice with a crisp dill pickle spear and a handful of potato chips or crispy french fries for classic burger joint vibes. For a lighter accompaniment, a simple side salad with a tangy vinaigrette cuts through the richness. To serve a crowd, cut the loaf into smaller squares for perfect, shareable appetizers.
How-to Summary
Brown seasoned beef. Hollow out ciabatta. Layer sauce, beef, gouda, bacon, and cheddar. Bake at 375°F for 15 minutes until melted and golden. Slice and serve.
Frequently Asked Questions
Can I use a different type of bread?
Yes, a large, sturdy sourdough or focaccia loaf works well. Avoid soft sandwich bread as it may become too soggy.
How do I make caramelized bacon bits?
Cook chopped bacon in a skillet until crispy. Drain most fat, add a tablespoon of brown sugar, and stir over low heat until the sugar melts and coats the bacon.
Can I prepare this ahead of time?
You can assemble the pie up to 4 hours in advance. Cover and refrigerate, then add a few extra minutes to the baking time.
What’s a good substitute for smoked gouda?
Smoked cheddar, havarti, or even provolone are excellent alternatives that will still provide a delicious, melty quality.
How should I store leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer to maintain crispness.
Common Mistakes to Avoid
- Not draining the beef grease adequately, which can make the final dish overly greasy.
- Skipping the step of hollowing out the bread, leading to a soggy bottom and difficult eating.
- Overloading the layers, which can cause the fillings to spill out during baking.
- Using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting. Shred your own cheese for the best texture.
Conclusion
The Ultimate Bacon Cheeseburger Pie is a creative and satisfying twist on classic flavors, combining the heartiness of a burger with the fun of a shareable pie. By following the detailed steps and avoiding common pitfalls, you can create a guaranteed crowd-pleaser that’s perfect for casual dinners or game day gatherings. Its smoky, cheesy, and savory profile makes it an unforgettable dish that brings gourmet comfort food right to your table.
