This recipe is a slight modification of Texas Recipe’s Mini Cheeseburger Pies.  I whipped up a gluten free version and of course I had to add bacon for my family.  These little pies were incredible and stand alone as a hearty appetizer for football season, camping, or even breakfast.  E A S Y!

Preheat oven to 375 degrees. Spray a 12 count muffin tin with non stick cooking spray.

In a medium bowl whisk the following together to form a batter:

• 1/2 cup Bob’s Gluten Free Baking Mix + 1/2 teaspoon baking powder + 1/2 teaspoon salt
• (or use 1/2 cup Bisquick Baking Mix instead of Bob’s and omit the baking powder and salt)
• 1/2 cup milk
• 2 eggs

In a large skillet cook the following over medium heat until beef is done and drain excess fat:

• 1 pound ground beef
• 1 teaspoon garlic salt
• 1 Tablespoon Worcestershire sauce
• 1 medium onion – chopped

Allow cooked beef mixture to cool slightly and add

• 1 cup shredded sharp cheddar cheese
• 6-8 pieces cooked and crumbled bacon

Spoon 1 Tablespoon of the batter mixture into greased muffin cups.  Then add 1/4 cup of the meat/cheese mixture to each muffin cup.  Top with another 1 Tablespoon of the batter mixture.  The second time I made these placed some more grated cheddar on top of the batter mixture.  But hey we love cheese!  Bake for 30 minutes OR until a tookpick inserted in center is clean when removed.

Top with your favorite burger toppings:

• Squeeze ketchup
• Squeeze mustard
• Squeeze mayo
• Chopped lettuce
• Chopped tomatoes
• Chopped pickles

Recipe makes 12 mini pies.  I would definitely double this recipe for a party.

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Tags: appetizer, bacon, cheeseburger, pies, tailgate