These little cheeseburger pies are fun and easy to make. Your kids can help make them and they will love helping you eat them…. at least mine did. I used my special Pampered Chef Brownie Pan but I am pretty sure you could use a regular muffin pan if you had to.
I just recently started selling Pampered Chef… again. I used to sell after we had our first born as a way to make a little extra money while not having to be gone during the day (no babysitters). I decided after seven years of not selling to pick it back up after I had my pots and pans replaced because of Pampered Chef’s lifetime warranty!!! I still geek out about that. I got the pots and pans set at half-price from doing a show TEN YEARS AGO and I just got them replaced for brand new one… I LOVE Pampered Chef! I love their products for many reasons that I will save going on and on about that for another time and I will just bullet point a couple of reasons real quick…
Three of the things I love about being a Pampered Chef consultant:
- Getting to play with new kitchen tools and trying new recipes.
- Helping other people get those same tools and recipes.
- Making money while doing something that is fun for me.
Three of my most favorite Pampered Chef products:
- The pots and pans!
- The knives!
- The RockCrok, but I don’t have that yet so I love that I will have it soon!
This is the first recipe I have tried from this season’s Season Best cookbook magazine. Each season Pampered Chef comes out with a new cookbook that is only $2! This recipe is from the Fall/Winter 2015 cookbook.
Three things I love about the Pampered Chef cookbooks:
- There are always bright colorful pictures,
- There are always the nutrition facts
- There are always easy step-by step-directions that are very easy to follow.
I’m excited to share this one with you because our kids LOVED these cute little cheeseburger pies so I am thinking your kids will too. They are tasty and by using the brownie pan (or you could use a cupcake pan) makes these finger foods! I am sharing this recipe exactly as it is in the cookbook, but for us we omitted the mustard and pickles.
Here is what you need:
Base
- Nonstick cooking spray
- 1 1/4 cups (300 mL) original pancake and baking mix
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) milk
- 1 egg
Filling & Topping
- 12 oz (350 g) 95% lean ground beef or 93% lean ground turkey
- 2 green onions
- 3 oz (90 g) sharp cheddar cheese (3/4 cup/175 mL grated), divided
- 1/2 cup (125 mL) ketchup
- 1 tbsp (15 mL) yellow mustard
- 1-2 large firm plum tomatoes
- 1-2 whole dill pickles
- 3 cups (750 mL) shredded romaine lettuce
Here is what you do:
Preheat oven to 375°F (190°C). Spray wells of Brownie Pan with nonstick cooking spray.
Measure baking mix using dry measuring side of Mini Measure-All Cup®; add to Manual Food Processor.
Microwave butter in 1-cup (250-mL) Prep Bowl, uncovered, on HIGH 20–30 seconds or until melted.
Add melted butter, milk and egg to processor bowl; process until well blended.
Carefully remove blade from processor bowl. Using a scant Medium Scoop, divide batter evenly into wells. (Batter will be thick and not cover surface of the wells.)
Place beef in Classic Batter Bowl. Microwave, uncovered on HIGH 4–5 minutes or until no longer pink, breaking into crumbles with Small Mix ‘N Scraper® halfway through cooking. Drain, if necessary.
Thinly slice green onions. Grate cheese with Microplane® Adjustable Coarse Grater. Add half of the cheese, onions, ketchup and mustard to batter bowl; mix well.
Oh my… THIS FACE! 🙂
Using a clean Medium Scoop, place one heaping scoop of meat mixture into center of batter, pressing evenly to let dough slightly spread to corners.
Sprinkle evenly with remaining cheese. Bake 14–16 minutes or until edges are golden brown. Remove pan from oven to Stackable Cooling Rack; cool 5 minutes.
Seed and dice tomato. Dice pickle. Using Mini Nylon Serving Spatula, loosen pies from pan. Serve with tomato, pickle and lettuce on the side.
Makes 6 servings. One serving is 2 pies.
- Base
- Nonstick cooking spray
- 1 1/4 cups (300 mL) original pancake and baking mix
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) milk
- 1 egg
- Filling & Topping
- 12 oz (350 g) 95% lean ground beef or 93% lean ground turkey
- 2 green onions
- 3 oz (90 g) sharp cheddar cheese (3/4 cup/175 mL grated), divided
- 1/2 cup (125 mL) ketchup
- 1 tbsp (15 mL) yellow mustard
- 1-2 large firm plum tomatoes
- 1-2 whole dill pickles
- 3 cups (750 mL) shredded romaine lettuce
- Preheat oven to 375°F (190°C). Spray wells of Brownie Pan with nonstick cooking spray.
- Measure baking mix using dry measuring side of Mini Measure-All Cup®; add to Manual Food Processor. Microwave butter in 1-cup (250-mL) Prep Bowl, uncovered, on HIGH 20–30 seconds or until melted. Add melted butter, milk and egg to processor bowl; process until well blended.
- Carefully remove blade from processor bowl. Using a scant Medium Scoop, divide batter evenly into wells. (Batter will be thick and not cover surface of the wells.)
- Place beef in Classic Batter Bowl. Microwave, uncovered on HIGH 4–5 minutes or until no longer pink, breaking into crumbles with Small Mix ‘N Scraper® halfway through cooking. Drain, if necessary.
- Thinly slice green onions. Grate cheese with Microplane® Adjustable Coarse Grater. Add half of the cheese, onions, ketchup and mustard to batter bowl; mix well.
- Using a clean Medium Scoop, place one heaping scoop of meat mixture into center of batter, pressing evenly to let dough slightly spread to corners (see cook’s tip). Sprinkle evenly with remaining cheese.
- Bake 14–16 minutes or until edges are golden brown.
- Remove pan from oven to Stackable Cooling Rack; cool 5 minutes. Seed and dice tomato. Dice pickle. Using Mini Nylon Serving Spatula, loosen pies from pan. Serve with tomato, pickle and lettuce on the side.
Nutrition facts from the cookbook:
Calories 330, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 840 mg, Carbohydrate 25 g, Fiber 1 g, Protein 19 g
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