Cheeseburger Rice Pie

A collision of two classic meals results in an epic flavour combination. This cheesy, beefy pie has a novel rice crust and is loaded with traditional burger flavour that will satisfy a hungry crowd of all ages.

Cheeseburger Rice Pie

Makes 6 servings.
Prep Time
10 min
Cook Time
50 min
Total Time
1 h


  • 1 cup (250 mL) long grain U.S. white rice
  • 1 lb (500 g) lean ground beef
  • 1 1/4 cups (300 mL) shredded Cheddar cheese, divided
  • 1 small onion, finely chopped
  • 1/4 cup (50 mL) ketchup
  • 3 tbsp (45 mL) prepared yellow mustard
  • 1 tbsp (15 mL) Worcestershire sauce
  • 2 large eggs, divided
  • 1/2 tsp (2 mL) each salt and pepper
  •   Sliced dill pickles and/or tomatoes (optional)


  1. Prepare rice according to package directions. Spread out on a plate until cool enough to handle. Grease a 9-inch (23 cm) deep-dish pie plate.
  2. Meanwhile, crumble beef into a large skillet set over medium heat. Cook, breaking up meat with a spoon, until browned and no pink remains. Transfer beef mixture to a paper-towel lined colander to drain; cool slightly.
  3. Beat one egg and mix with cooled rice, ½ cup (125 mL) cheese, the salt and pepper until well combined. Press into bottom and up sides of prepared pie plate.
  4. Transfer beef mixture to a bowl and stir in onion, ketchup, mustard, Worcestershire sauce and remaining egg. Spread evenly in rice crust. (Pie can be assembled to this point and reserved for 1 day in the refrigerator.)
  5. Preheat oven to 350°F (180°C). Bake pie for 25 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes or until cheese is melted and pie is hot in centre. Garnish with pickles and tomato slices (if using).
  • Pickle lovers can chop the pickles and mix them right into the meat mixture.
  • Big Mac fans can drizzle Thousand Islands-style dressing over the pie before serving.
  • Double the recipe and freeze the second unbaked pie (well wrapped) for up to 1 month. Thaw overnight in the refrigerator.
  • Use long grain U.S. brown rice for additional fibre.