Hamburger Pie

Please excuse the horrible picture of this.  I totally forgot to take a picture of this while it was hot and yummy.  This is all that was left when I remembered to snap a picture.  Maybe this is the best picture I could have cause you know we ate a large portion of this!  

This recipe is a fun way to change up cheeseburgers.  Especially for the winter months when you can't get outside on a grill. The best thing about this recipe is the flavor of the meat!

Get in the kitchen and make this!

Adapted from melissassouthernstylekitchen.com

Ingredients:
For the crust:
1 [20] oz package refrigerated hash brown potatoes
1 cup shredded sharp cheddar cheese
1 tsp garlic salt
1/4 tsp onion powder
1 large egg, beaten
For the filling:
4 slices bacon
1 medium sweet onion, diced
1 1/2 lb extra lean ground beef
2 Tbsp Worcestershire sauce
1/2 cup panko bread crumbs
1/2 cup ketchup
1 Tbsp mustard
2 large eggs, beaten
2 cup shredded sharp cheddar cheese, divided
12 dill pickle chips, pat dry

Directions:
Preheat the oven to 375°F and spray a 9 inch deep dish pie plate with cooking spray.  Mix together the crust ingredients and press onto the bottom and the sides of the pie dish.  Place into the oven and bake for 15 minutes.  Remove from the oven and set aside.  Lower the oven temperature to 350°F.

On the stove top, cook the bacon until crisp.  Remove with a slotted spoon and crumble.  Discard all but 2 Tbsp of the pan drippings. Add the diced onion and cook for 2-3 minutes until translucent.  Season with salt and black pepper to your taste.  Add the ground beef and cook until no pink remains.  Drain any excess fat from the pan.  Season with hamburger or steak seasoning [Tip: Adjust the amount based on the brand used] and Worcestershire sauce.  Remove from the heat.  Add panko breadcrumbs, ketchup, mustard, 1 cup of shredded cheese, crumbled bacon and beaten eggs.

Mix until combined then spread over the hash brown crust.  Arrange the dill pickles on top.


Sprinkle with the remaining shredded cheese.  Bake for 35-40 minutes until set and the edges are golden.  Rest for 5 minutes before cutting.  Serve with an additional drizzle of mustard and ketchup if desired. Yield: 6-8 pieces


© Kim Bohme and A Bohme Cooked Meal