Bring-Your-Own-Lunch Recipes: Mini Cheeseburger Pies #BYOL #WTF


By Fausto Mendez

    Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Mini Cheeseburger Pies. 

    This is perhaps one of the most convenient and unique #BYOL recipes that we’ve ever posted, and if you love hamburgers, you have to try it out for your next in-office meal. It’s basically all the ingredients that you’d put into a burger but in the shape of a pie… or a muffin.

    It’s a pie that small looks more like a muffin, actually, but that’s enough small talk. Preheat your oven to 375 degrees Fahrenheit, and throw on an apron.

Step 1 – The Grocery List


+ Burger mix: one pound ground beef, one chopped onion, one tablespoon Worcestershire sauce, one teaspoon garlic salt, one cup shredded cheese.

+ Baking mix: half cup milk, half cup Original Bisquick mix, two eggs.

+ Optional garnishes: twelve mini dill pickles, one chopped tomato, ketchup, mustard. 

Step 2 – The Prep


+ In a skillet, preheat the beef and onion over a medium-high flame for five to seven minutes. Frequently and thoroughly stir. 

+ Let the beef chill for three to five minutes, and add the Worcestershire sauce, cheese and garlic salt. Thoroughly mix. 

+ In a separate bowl, drop in the baking ingredients, and stir, mix and poke until thoroughly blended.  

Step 3 – The Bake


+ Cover a 12-muffin pan with cooking spray or your favorite cooking grease.

+ Spoon a small tablespoon of your baking mixture and a one-fourth cup of burger mixture into each of the twelve muffin cups. Spoon another tablespoon of baking mixture into each muffin cup in order to “sandwich” the burger mixture in between baking mixture.

+ Bake for about 30 minutes. A sign that it’s done is if you can insert and pull out a clean toothpick and there’s a nice golden-brown shade to the tops of the mini hamburger pies. 

+ Allow the mini hamburger pies to cool for ten minutes outside of the pan. Add garnish, thank My Kitchen Magazine for the recipe, and eat!

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