Classic Impossible Turkey Cheeseburger Pie Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Preheat the oven to 400°F (200°C). Dice the onions uniformly to ensure even cooking.

If using cold eggs or milk, bringing them to room temperature can help the batter incorporate more smoothly, though it is not strictly necessary for this recipe.

Prepare the baking dish by lightly greasing it to ensure easy serving later. Have a spatula and a clean workspace ready to manage the cooking process efficiently.

Instructions

Browning the turkey

1. 1Prepare the turkey filling
   Heat a large skillet over medium-high heat. Add the ground turkey and diced onion to the pan. Cook, stirring frequently with a spatula to break up the meat, until the turkey is browned and cooked through, reaching an internal temperature of 165°F (74°C). Drain any excess fat if necessary before transferring the mixture into a large baking dish.
   Look for The turkey should be fully browned and no longer pink.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the turkey is crumbled finely to distribute the flavor evenly throughout the pie.

The turkey and onion mixture should be fully cooked, with no pink remaining in the meat. The onions should be softened and translucent. Check that the mixture is evenly distributed in the baking dish before proceeding to the next step, as this provides the foundation for the entire pie.

Adding the batter

2. 2Mix and pour the batter
   In a glass pitcher, whisk together the baking mix, eggs, and milk until smooth. Pour this batter evenly over the turkey and onion mixture in the baking dish. Ensure the batter covers the meat layer completely.
   Look for The batter should be smooth and pourable, with no large lumps of dry mix remaining.
   Tip Pour slowly to ensure an even distribution over the turkey base.

The batter should be poured carefully over the turkey. Ensure that the batter seeps into the cracks and crevices of the meat layer. This step is complete when the entire surface of the turkey is covered by the smooth, pale mixture, creating an even layer ready for the cheese topping.

Baking to perfection

3. 3Top and bake the pie
   Scatter the shredded cheddar cheese thickly over the top of the batter. Bake in a preheated oven at 400°F (200°C) for approximately 30 to 35 minutes, or until the batter is puffed and golden brown and the cheese is melted and bubbling. To ensure the eggs are fully cooked through, verify the center reaches 160°F (71°C). Remove from the oven and let the pie rest for 5 minutes before slicing.
   Look for The center should be set and the top should be golden brown.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Letting the pie rest helps the layers set, making it easier to slice into neat squares.

The pie is ready when the kitchen is filled with a savory aroma and the cheese is golden and bubbling. The edges should be pulling slightly away from the sides of the baking dish. Confirm the center is set before removing from the oven, and allow it to rest before serving.

Common mistakes

Avoid overmixing the batter, as this can lead to a dense, rubbery texture instead of the desired light, puffed consistency. Another common mistake is failing to drain the turkey adequately; excess fat can pool in the pie and make the crust soggy.

Do not skip the resting time, as the pie needs those few minutes to firm up so it can be sliced into clean, professional-looking squares without falling apart on the plate.

How to tell it’s done

The pie is done when the top is puffed and a deep golden brown. A knife inserted into the center should come out clean, indicating the egg-based batter has fully set. The cheese should be melted, bubbling, and slightly browned in spots.

Ensure the center reaches an internal temperature of 160°F (71°C) to confirm the eggs are cooked through safely. The pie should look firm to the touch and hold its shape when lifted with a spatula.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part