Impossibly Easy Mini Cheeseburger Pies

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Burger Mixture

lb lean (at least 80%) ground beef

large onion, chopped (1 cup)

tablespoon Worcestershire sauce

teaspoon garlic salt

cup shredded Cheddar cheese (4 oz)

1/2

cup milk

1/2

cup Original Bisquick™ mix

eggs

mini kosher dill pickles

medium tomato, chopped

Ketchup and mustard

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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.

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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.

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1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.