Crazy Cheeseburger Bake

Crazy Cheeseburger Bake

I was inspired by  the Impossible Cheeseburger Pie recipe from Bob’s Red Mill website.  I removed the onion to make it low FODMAP friendly and added some herbs and chicken stock to give my version flavor.  Instead of baking in a pie plate, I opted for 4 small casserole dishes.  That made 4 very hearty portions, I might divide the recipe into 6 more modest portions next time.

Crazy Cheeseburger Bake

  • 16 – 18 oz Grass Fed Lean Ground Beef
  • 1/4 tsp Dried Oregano
  • 1 tsp Freeze-Dried Chives
  • 3 TBs Basil/Spinach nut-free “pesto” — optional
  • 3/4 cup Gluten-Free Bisquick Mix
  • 1 +1/4 cup Unsalted Chicken Stock (or water)
  • 1/4 cup  Lactaid Fat-Free Milk
  • 3 large Organic Egg
  • 1 Tomato, sliced and quartered
  • 1/2 cup Sharp Light Shredded Cheddar Cheese
  • 1/2 cup Low Moisture Part Skim Mozzarella Shredded Cheese
  1. Preheat oven to 400ºF.  Lightly grease individual sized baking dish and set aside.
  2. Mix the two cheeses in a small bowl and set aside.
  3. Place oregano and chives in a large frying pan.  Add beef, brown, drain (if necessary) and divide the meat mixture between the prepared baking dishes.  Add a heaping teaspoon of basil/spinach pesto to each dish and mix into meat if desired. [The basil/spinach pesto I used is the same as I make for my little pizzas.  I just happened to have an excess sitting in my fridge.  I think it was a good addition.]
  4. Blend stock (or water), milk, eggs, and biscuit mix in a food processor on high until smooth.  Pour batter over hamburger.
  5. Bake for 25 minutes.  Remove dishes from oven and  top with sliced tomatoes and cheese.  If you will be eating some portions at a later time they may be left to cool and refrigerate at this point.  Return the portions you will be serving to the hot oven for 5 to 8 more minutes.  If you like your cheese toasty you might wish to broil for a minute or two, watching closely.

When reheating stored portions, place covered casseroles in a 350ºF oven for 20 to 30 minutes, then uncover and broil for a minute or two, until cheese reaches the desired color.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 445
% Daily Value *
Total Fat 17 g 26 %
Saturated Fat 4 g 21 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 254 mg 85 %
Sodium 568 mg 24 %
Potassium 168 mg 5 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 1 g 4 %
Sugars 4 g
Protein 48 g 96 %
Vitamin A 26 %
Vitamin C 11 %
Calcium 28 %
Iron 44 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

‘pesto’

IMG_8118

  • ½ ounce fresh basil
  • ½ ounce fresh spinach leaves
  • 1 ounce fresh chives
  • 2 TBs grated Parmesan cheese
  • 1 TB olive oil
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