Introduction: White Castle Hamburger (No Crust) PIE
This is another of the recipes that is one of my families favorites. I did not create the recipe, but have changed it to fit our likes. I'll post the original recipe along with my changes.
Step 1: Step 1: Recipe and Ingredients
WHITE CASTLE HAMBURGER PIE
1 pound ground beef
1 packet onion soup mix or seasoning mixture (see recipe below) ***I used 2 Tablespoons of dried Onion Flakes plus 1 teaspoon onion powder. I added these AFTER the hamburger was browned, and drained
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
Salt and pepper, to taste *** I use about 1/2 teaspoon salt, 1/4 fresh ground pepper
Brown the hamburger with about half of the onion soup mix or seasoning mixture below *** I do NOT add any seasoning to the cooking hamburger *; drain the fat and season to taste with salt and pepper. Stir in the remaining soup mix or seasoning mixture and put the meat in a greased 9-10 inch pie plate. Stir in half of the cheese, then top with the remaining cheese. Whisk the eggs, mayonnaise, cream and a dash of pepper well; pour evenly over the meat. Bake at 350º for 30-35 minutes. *** Broil for about 3 minutes to brown up the top Let stand 10 minutes before serving.
Makes 6-8 servings
Can be frozen
* If you're wondering why I only mix half of the soup mix with the meat while cooking, then stir the rest in later, that's so it will flavor it a bit, but you won't lose most of the flavoring with the grease that's drained off.
Serving Suggestion: For a true White Castle experience, top each serving with dill pickles and mustard. Or, make a sauce of dill pickle relish and mustard.
Per 1/6 Pie: 490 Calories; 41g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Pie: 368 Calories; 31g Fat; 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
If you'd like to save a few carbs, you can use onion powder and dry minced onions in place of the onion soup mix, which has 16 carbs per packet. I used a mixture of 2 teaspoons toasted onion powder (available from Penzeys, or use regular onion powder) and 1 tablespoon dry minced onion. I also sprinkled a little onion powder in with the egg/mayonnaise mixture. The carb count for the recipe made this way is:
Per 1/6 Pie: 476 Calories; 41g Fat; 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Pie: 357 Calories; 31g Fat; 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Step 2: Step 2: Brown the Ground Beef (Hamburger)
I had a bit more than 1 pound of hamburger today, but this recipe is pretty forgiving, so use what you have. I have also used half ground beef, and half ground turkey, with good results.
Brown in skillet, chopping as you go. Drain well.
TIP: IF you want to get rid of more of the fat, you can add the hamburger to a large sauce pan of boiling water. "Chop" with a potato masher to break it up. Once cooked drain it.....you'll be surprised how much grease goes down the drain.
Step 3: Step 3: Start Assembly
Put the browned, drained hamburger into a 9 or 10 inch pie pan. ***OR if you have a 9 or 10 inch skillet that is oven-proof, you can omit the pie pan, and go ahead, and return the browned hamburger to the same skillet you used to brown it, making this a ONE POT MEAL.
Since I do not use the onion soup mix AT ALL this is the point at which I add the dried onion flakes, onion powder, salt, and pepper. I mix it right in the pie pan.
Once the seasoning is mixed in, add 1/2 (4oz) of the shredded cheese, and mix that as well.
Step 4: Step 4: Add More ;-)
Now that 1/2 (4oz) of the cheese has been mixed into the seasoned hamburger mixture, add the balance (4oz) of the cheese to the top of the pie.
Step 5: Step 5: Mix and Add Liquids
Now is the time to slightly beat (or wisk) the 2 eggs in a small bowl. I use a measuring cup.
Add the 1/4 Cup Heavy Cream (also called Whipping Cream)
Wisk that together
Add the 1/2 Cup of Mayonnaise
Pour this liquid mixture over the top of the pie. Smooth to cover
Step 6: Step 6: Bake
Put into pre-heated 350° oven, and bake for 30-35 minutes. I usually finish mine by turning on the broiler for 3 minutes to brown up the top. It's your choice.
Remove from oven and let stand for about 10 minutes
Step 7: Step 7: Serve
Cut the pie and for the "real" White Castle experience serve with mustard, and dill pickle slices.....no ketchup!
I really have to say we almost like this better the second day.....my DH eats it COLD right from the fridge
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