Hamburger Pie
Ready for a weeknight revolution? Our Hamburger Pie transforms your dinner table into a burger joint in just 30 minutes. Packed with golden crescent rolls, riced cauliflower, and bubbling Cheddar cheese, this one-skillet wonder features the familiar flavors of your favorite burger- with an extra savory boost courtesy of cream of mushroom soup. Top with shredded lettuce and diced fresh tomato before serving for the perfect burger experience.
Ingredient
- 1 pound lean ground beef or turkey
- 10 ounces frozen riced cauliflower (about 2 1/2 cups)
- 1 can (10 1/2 ounces) Heart Healthy Condensed Cream of Mushroom Soup or Cream of Mushroom Soup
- 3 tablespoons ketchup
- 1/4 cup chopped dill pickle or dill pickle relish
- 1 package (8 ounces) refrigerated reduced fat crescent rolls
- 1 cup shredded 2% milk Cheddar cheese
Direction
- Heat the oven to 375°F. While the oven is heating, season the beef with salt and pepper, if desired. Cook the beef in a 12-inch oven-safe skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Add the cauliflower and cook for 3 minutes. Stir the soup, ketchup and pickle in the skillet and cook for 2 minutes or until the mixture is hot, stirring occasionally.
- Remove the dough from the packaging but do not unroll. Cut the dough crosswise into 12 slices. Sprinkle the beef mixture with the cheese. Arrange the dough slices on top starting from the edges and working toward the center, slightly overlapping slices, if needed.
- Bake for 15 minutes or until the dough is golden brown. Allow the pie to rest for a few minutes before slicing and serving.
