Grain-Free Cheeseburger Pie

by Susan on May 10, 2017

I think I have created more low carb, grain-free twists on the humble cheeseburger than I have any other dish. My son has declared cheeseburgers his favorite food (occasionally they tie with bananas), and it’s one meal that all of us enjoy. Last night’s dinner was my take on the “impossible” pies made with packaged biscuit mix such as Bisquick.

To really capture the flavor of a cheeseburger I seasoned the beef with some relish, ketchup and mustard. The secret ingredient? One little tbs. of mayo gives a little creaminess and adds a hint of that “special sauce” flavor. I tried to keep the biscuit topping pretty neutral in flavor; while I used eggs I think you could easily use olive oil instead to keep things egg-free. I plan on experimenting with that technique next time.

Everyone really loved this one and my husband went back for thirds! (shhh… don’t tell him I told you that). While I topped if off with just tomato slices this time, when I revisit the dish I think I’ll incorporate pickles slices as well. Pairing this with a nice green salad brought in the lettuce aspect so that all of the elements of a good cheeseburger were represented!

Grain-Free Cheeseburger Pie

1.5 lbs. grass-fed beef (can use turkey as well)
1 medium onion, diced
3 minced garlic cloves
salt & pepper, to taste
1/2 cup organic ketchup
1/4 cup dill pickle relish
1 tbs. Dijon or yellow mustard
1 tbs. organic mayo

1/3 cup coconut flour
1/4 cup almond flour
1/2 cup unsweetened almond or coconut milk
2 eggs
salt, pepper & garlic powder

1 1/2 cups shredded sharp cheddar cheese
1-2 thinly sliced Roma tomatoes

Preheat oven to 400. In a large skillet over medium heat brown beef with onion. Add in garlic during last minute or two of cooking. Drain excess grease and season to taste with salt and pepper. Stir in ketchup, relish, mustard and mayo.

Spread mixture into a greased pie plate.

Combine all ingredients for the crust in a bowl and mix well. Spread out on top of meat mixture in plate. Sprinkle about 1 cup of the cheese on top and bake for 20 minutes.

Place tomatoes slices in an even layer on top of the pie and sprinkle the remaining cheese on top. Return to the oven for five minutes. Switch oven to broil and leave in for about 2 minutes more until the cheese starts to brown.

Allow to cool before cutting into slices and serving.


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