White Castle Hamburger (No Crust) PIE

This is another of the recipes that is one of my families favorites. I did not create the recipe, but have changed it to fit our likes. I'll post the original recipe along with my changes.


http://www.genaw.com/lowcarb/white_castle_hamburger_pie.html

Here is the original recipe from http://www.genaw.com/lowcarb/white_castle_hamburger_pie.html My changes are denoted with *** and bold letters

WHITE CASTLE HAMBURGER PIE
1 pound ground beef
1 packet onion soup mix or seasoning mixture (see recipe below)   ***I used 2 Tablespoons of dried Onion Flakes plus 1 teaspoon onion powder. I added these AFTER the hamburger was browned, and drained
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
Salt and pepper, to taste     *** I use about 1/2 teaspoon salt, 1/4 fresh ground pepper

Brown the hamburger with about half of the onion soup mix or seasoning mixture below   *** I do NOT add any seasoning to the cooking hamburger      *; drain the fat and season to taste with salt and pepper. Stir in the remaining soup mix or seasoning mixture and put the meat in a greased 9-10 inch pie plate. Stir in half of the cheese, then top with the remaining cheese. Whisk the eggs, mayonnaise, cream and a dash of pepper well; pour evenly over the meat. Bake at 350º for 30-35 minutes. *** Broil for about 3 minutes to brown up the top   Let stand 10 minutes before serving.

Makes 6-8 servings
Can be frozen

* If you're wondering why I only mix half of the soup mix with the meat while cooking, then stir the rest in later, that's so it will flavor it a bit, but you won't lose most of the flavoring with the grease that's drained off.

Serving Suggestion: For a true White Castle experience, top each serving with dill pickles and mustard. Or, make a sauce of dill pickle relish and mustard.

Per 1/6 Pie: 490 Calories; 41g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/8 Pie: 368 Calories; 31g Fat; 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

SEASONING MIXTURE:
If you'd like to save a few carbs, you can use onion powder and dry minced onions in place of the onion soup mix, which has 16 carbs per packet. I used a mixture of 2 teaspoons toasted onion powder (available from Penzeys, or use regular onion powder) and 1 tablespoon dry minced onion. I also sprinkled a little onion powder in with the egg/mayonnaise mixture. The carb count for the recipe made this way is:

Per 1/6 Pie: 476 Calories; 41g Fat; 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Pie: 357 Calories; 31g Fat; 18g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

I had a bit more than 1 pound of hamburger today, but this recipe is pretty forgiving, so use what you have. I have also used half ground beef, and half ground turkey, with good results.

Brown in skillet, chopping as you go. Drain well.

TIP: IF you want to get rid of more of the fat, you can add the hamburger to a large sauce pan of boiling water. "Chop" with a potato masher to break it up. Once cooked drain it.....you'll be surprised how much grease goes down the drain.

Put the browned, drained hamburger into a 9 or 10 inch pie pan. ***OR if you have a 9 or 10 inch skillet that is oven-proof, you can omit the pie pan, and go ahead, and return the browned hamburger to the same skillet you used to brown it, making this a ONE POT MEAL.  

Since I do not use the onion soup mix AT ALL this is the point at which I add the dried onion flakes, onion powder, salt, and pepper. I mix it right in the pie pan.

Once the seasoning is mixed in, add 1/2 (4oz) of the shredded cheese, and mix that as well.

Now that 1/2 (4oz) of the cheese has been mixed into the seasoned hamburger mixture, add the balance (4oz) of the cheese to the top of the pie.

Now is the time to slightly beat (or wisk)  the 2 eggs in a small bowl. I use a measuring cup.
 Add the 1/4 Cup Heavy Cream (also called Whipping Cream)
 Wisk that together 
Add the 1/2 Cup of Mayonnaise
Wisk well

Pour this liquid mixture over the top of the pie. Smooth to cover

Put into pre-heated 350° oven, and bake for 30-35 minutes. I usually finish mine by turning on the broiler for 3 minutes to brown up the top.  It's your choice.

Remove from oven and let stand for about 10 minutes

Cut the pie and for the "real" White Castle experience serve with mustard, and dill pickle slices.....no ketchup!


I really have to say we almost like this better the second day.....my DH eats it COLD right from the fridge