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
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Roll 1 of the piecrusts into a 12-1/2-inch circle.
Step 3 –Loosely press the piecrust into a deep dish 9-inch pie plate and crimp the edges.
Step 4 –Poke the surface of the piecrust all over with a fork.
Step 5 –Freeze the piecrust until it is firm, about 15 minutes.
Step 6 –Transfer the piecrust to the refrigerator until ready to use.
Step 7 –Cut the remaining piecrust into ten 3/4-inch-wide strips and place them in the refrigerator until ready to use.
Step 8 –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.
Step 9 –Add the onion and the garlic to the beef mixture and cook, stirring occasionally, until the onions have softened, about 4 minutes.
Step 10 –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.
Step 11 –Sprinkle the flour into the beef mixture and stir to coat.
Step 12 –Increase the heat to medium, add the water to the beef mixture, and cook, stirring constantly, until it has slightly thickened, about 1 minute.
Step 13 –Transfer the beef mixture from the heat and stir in the lettuce.
Step 14 –Let the beef mixture cool for 10 minutes.
Step 15 –Transfer the piecrust in the pie plate from the refrigerator and line it with aluminum foil.
Step 16 –Fill the foil with pie weights or dried beans.
Step 17 –Bake the piecrust until it has lightly browned, about 10 minutes.
Step 18 –Carefully discard the foil and the pie weights from the crust.
Step 19 –Bake the piecrust until the bottom is dry, about 5 minutes.
Step 20 –Transfer the piecrust from the oven and reduce the oven temperature to 400 degrees F.
Step 21 –Let the piecrust cool for 10 minutes.
Step 22 –Spoon 1/3 of the beef mixture into the cooled piecrust.
Step 23 –Evenly top the beef mixture with 3 slices of the cheese, tearing the slices as needed to fully cover the beef mixture.
Step 24 –Repeat the process once with 1/3 of the beef mixture and the remaining cheese slices.
Step 25 –Evenly top the cheese with the remaining beef mixture.
Step 26 –Vertically arrange 5 of the chilled piecrust strips over the beef mixture.
Step 27 –Perpendicularly weave the remaining strips into the vertical strips to form a lattice pattern.
Step 28 –Brush the top of the piecrust with the cream and sprinkle with the sesame seeds.
Step 29 –Place a foil ring around the edge of the pie to prevent it from overbrowning.
Step 30 –Bake the cheeseburger pie until the crust has nicely browned, about 45 minutes.
Step 31 –Let the cheeseburger pie cool for 15 minutes.
Step 32 –Slice the pie into wedges.
Step 33 –Serve the slices with the ketchup.
