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Mini Bacon Cheeseburger Impossible Pies

Mini Bacon Cheeseburger Impossible Pies

Incorporate the flavors of your favorite fast food burger into a healthy ground beef supper that is perfectly portioned for you. This recipe for Mini Bacon Cheeseburger Impossible Pies from Anne Colagioia is made healthier by its use of lean ground beef, turkey bacon and reduced fat cheese.These bite-sized morsels make for one of the best gluten free diet meals around.


If you are following a gluten free diet be sure to check the labels on the turkey bacon, ketchup and steak sauce to ensure they do not contain gluten. If you are not following a gluten free diet you can substitute regular Bisquick for the gluten free variety.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this ground beef recipe, watch this cooking video:

Preparation Time15 min

Cooking Time30 min


  • 1 pound 90 percent lean ground beef
  • 1 large onion, diced
  • 2 strips turkey bacon, diced
  • 1 tablespoon steak sauce
  • 2 tablespoons ketchup
  • 2 ounces low fat cheddar cheese, grated
  • 3/4 cup gluten free Bisquick
  • 3/4 cup milk
  • 2 eggs
  • Salt and black pepper, to taste


  1. Preheat the oven to 375 degrees F (or 190 degrees C) and heavily grease a standard cupcake tin with nonstick spray.

  2. In a medium skillet, over a medium high heat crumble and sauté the ground beef with some salt and pepper to taste for 2 to 3 minutes before adding the onions and bacon. Continue to sauté for another 5 minutes or until the meat is slightly browned and the onions are translucent.

  3. Turn off the heat, add the ketchup and steak sauce and stir until all of the crumbled meat mixture is coated. The meat mixture should still have a dry appearance with no additional liquid in the pan.

  4. Transfer the meat to a medium bowl and allow it to cool for at least 5 minutes then stir in the cheese.

  5. For the batter, in a medium bowl using a fork or whisk, mix the Bisquick, milk and eggs together until well blended but don’t over mix.

  6. Spoon just under a tablespoon of the mixture into each well of the greased muffin tin. Evenly divide the ground meat mixture between the 12 cups. Then evenly divide the remaining batter over the meat mixture. It will work out to just over a tablespoon of batter on top of each.

  7. Bake them for 30 minutes or until the tops are golden and a toothpick inserted comes out clean. Cool for five minutes then use a small knife to completely loosen the sides before removing them from the pan. Serve with your favorite garnishes.

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