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Frances Williams' Impossible Cheeseburge




Source of Recipe


WRIC TV


List of Ingredients




1 pound lean ground beef or uncooked ground chicken or turkey, or a combination
½ to 1 cup chopped peeled onion
½ teaspoon salt or seasoned salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
3 eggs, at room temperature, or the equivalent of 3 eggs in egg substitute, IE Egg Beaters
1 ½ cups milk or reduced-fat or skim milk, at room temperature
3/4 cup biscuit/baking mix or reduced-fat biscuit/baking mix
2 firm ripe tomatoes, cored and cut into thin wedges, or 1 (14½-ounce) can tomato wedges, drained
1 cup shredded sharp Cheddar or Monterey Jack or American cheese,
or 1 cup favorite shredded cheese blend, or 1 cup shredded reduced-fat cheese of choice


Recipe



In a medium heavy skillet, saute ground beef and onion over moderate heat until beef is browned and onion is tender but not browned; drain well. Season meat mixture with salt or seasoned salt and pepper, mixing well. Evenly spread meat mixture over the bottom of a lightly greased 10-inch pie plate. In a medium bowl, combine, eggs, milk, and biscuit/baking mix, beating until mixture is smooth; evenly pour mixture over beef mixture in pie plate. Bake, uncovered, in a preheated hot oven (400 degrees F.) for 25 minutes. Arrange tomato wedges over pie in a pinwheel design; evenly sprinkle cheese of choice over tomatoes. Continue baking for an additional 5 to 8 minutes, or until a silver knife inserted in the center of the pie comes out clean. Cool for 5 minutes before cutting pie into wedges.

Variations:

Omit 8 ounces of ground beef or ground chicken or turkey; saute 8 ounces crumbled mild or hot-spiced sausage of choice (casing removed) with 8 ounces ground beef or ground chicken or turkey.


Add 1 teaspoon commercial steak sauce of choice, ½ teaspoon Worcestershire sauce, ½ teaspoon prepared Dijon-style mustard, and ½ teaspoon garlic juice to beef mixture.


Add ½ envelope (.5-ounce) dried onion soup mix to beef mixture, mixing well; reduce chopped onion to 1/4 to 1/3 cup. Reduce amount or omit salt or seasoned salt


Add ½ teaspoon dried Italian herbs or seasoning or to taste to meat mixture


Add ½ to 1 teaspoon chili powder or to taste and several drops hot pepper sauce or to taste to meat mixture. May also add 1/4 teaspoon ground cumin and/or 1 to 2 teaspoons finely snipped fresh cilantro leaves or 1/4 to ½ teaspoon dried cilantro or to taste to meat mixture, if desired.