The Day a Cheeseburger Turned Into Pie

I made this while the dog barked at a squirrel and my kid spilled juice on the math homework — and somehow the house still smelled like dinner instead of disaster. This Easy Carnivore Diet Turkey Bacon Cheeseburger Pie is pure, unapologetic comfort: all the meaty, cheesy stuff you love, baked into something sliceable and STACKABLE. It’s carnivore-friendly, stupidly simple, and honestly SO GOOD that my neighbor knocked on the door asking for a slice before I could even plate it.

If you’re into riffs on classic cheeseburger flavors (no buns required), this Easy Carnivore Diet Turkey Bacon Cheeseburger Pie is a knockout: cheesy, turkey bacon-y, and so satisfying. If you’ve tried my turkey bacon twists, you might dig this too — especially if you liked my turkey bacon cheeseburger pasta, which plays with the same flavor trio in a different way.

Hey, I’m Jason. I grew up in Canton, Ohio, where food is how we take care of each other. I learned to cook standing on a chair next to my mom, watching her turn butter and garlic into something that made the whole house smell like comfort. I started The Only Recipe because I was tired of meals that looked good online but flopped in real life. Around here, it’s all about food that works, tastes good, and brings people together. If you’re craving meals that feel like home and smell like a warm hug, you’re in the right place.

Why You’ll Love This Recipe

• Quick to throw together — dinner in under an hour from start to finish.
• Budget-friendly: simple ground beef, eggs, and cheese do all the heavy lifting.
• Freezer-friendly: make ahead, slice, and freeze for crazy-busy nights.
• Kid-approved and crowd-pleasing — it’s like a cheeseburger that behaves at the dinner table.
• Different from your typical casserole: this is strictly carnivore-focused — no breadcrumbs, no fuss, just pure meaty comfort.

Ingredients Needed (what you’ll grab from the fridge)

Base

• 1.5 pounds ground beef (I use 75/25 for juiciness)
• 3 strips turkey bacon, chopped and cooked into the meat

Custard & Binder

• 3 large eggs, whisked
• 5 fl oz heavy cream (double cream if you can swing it)

Cheese & Topping

• 7 oz sharp cheddar, grated (split half for the filling, half for the top)
• 3 strips turkey bacon, chopped for the top

Pan & Seasoning

• Butter for greasing the baking dish
• 1/2 teaspoon salt (plus black pepper to taste)

Notes: Use good cheddar — it melts clean and gives that tangy cheeseburger punch. If turkey bacon’s your holy grail, buy a little extra for crumbling on top.

How to Make This Recipe?

Step 1 — Preheat & prep

Preheat oven to 400°F. Butter a medium baking dish generously so nothing sticks and the sides get a little golden when it bakes. This temp helps the top brown while the center sets — you want bubbling cheese, not a soggy middle.

Step 2 — Cook the meat and turkey bacon

Chop three turkey bacon strips fine and heat a frying pan, greasing it with a pat of butter. Add the turkey bacon and the ground beef (75/25) into the pan. Season with the half teaspoon of salt and a few turns of black pepper. Cook until the meat just loses its pink and gets a light brown caramelization — look for little browned bits on the bottom of the pan; that’s flavor. Don’t overcook — you want some juice left to marry with the custard.

Step 3 — Build the base

Transfer the cooked meat mixture to your buttered baking dish and spread it into an even layer. This is your pie crust — dense, meaty, and proud.

Step 4 — Make the custard and cheese mix

In a bowl, whisk the three eggs until combined. Stir in the heavy cream and half the grated cheddar. Pour this mixture evenly over the meat base, making sure it soaks into the nooks. The eggs will bind the meat and cheese into slices that hold together.

Step 5 — Top and bake

Sprinkle the remaining cheddar over the top and scatter the last three chopped turkey bacon pieces so every slice gets some crunch. Bake 25–30 minutes until the top is golden, bubbly, and a knife inserted in the center comes out mostly clean with just a bit of melted cheese clinging. Let it rest 10 minutes — it firms up and becomes much easier to slice.

If you want another pie-style take on cheeseburgers, I’ve got a different spin in my cheeseburger-style pie — same vibes, different execution.

How to Store It

• Fridge: Cool completely, cover, and refrigerate for up to 4 days. Reheat slices in a 350°F oven for 10–12 minutes or until warmed through.
• Freezer: Slice into portions, wrap tightly in plastic and foil, and freeze up to 3 months. Reheat from frozen at 350°F for 20–25 minutes, covered the first 10 minutes to avoid over-browning.
• Pro tip: Reheat in a skillet with a pat of butter on medium-low to crisp the bottom and keep the center creamy.

Expert Tips (stuff I actually do)

• Use 75/25 ground beef — it’s the easiest route to juicy, flavorful pie without drying out.
• Cook the turkey bacon with the beef so the fat renders into the meat — more flavor, less extra pans.
• Sharp cheddar gives bite; if you like mellower, swap half for Colby.
• Want more beef flavor? Stir in a teaspoon of Worcestershire or a pinch of smoked paprika into the meat while cooking.
• For neat slices, let it rest 10 full minutes. I know it’s hard to wait — but it’s worth it.