Havarti & Jalapeño Mini Cheeseburger Pies

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by Erin Clarke of The Law Student’s Wife

Wisconsin-Havarti-Jalapeno-Mini-Cheeseburger-Pies-1The first crisp morning in late summer brings with it an air of anticipation. It’s a mark of a season soon to come, a promise of thrilling afternoons ahead, a whiff of charcoal grills and face paint. Football season is nearly here.

I wish I could say that my love of football season is based upon a deep respect for (and understanding of) game strategy nuances, the players’ athletic performance and a long-standing family tradition of NFL quarterbacks. In reality, it’s all about the food, especially these Havarti & Jalapeño Mini Cheeseburger Pies.

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Any good football game deserves a great tailgate. Whether you’re watching at home or setting up a spread behind your SUV, Havarti & Jalapeño Mini Cheeseburger Pies are the ideal addition to your game-day menu. They are ridiculously easy to make, loaded with hearty burger flavor, and oozing with gooey Wisconsin havarti cheese.

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Wisconsin havarti is the cheese MVP of tailgating. It’s creamy, melts beautifully and has a lovely mild flavor that pairs beautifully with a wide range of flavors. I added diced jalapeños, and the creaminess of the Wisconsin havarti perfectly balances the peppers’ spicy kick in these mini cheeseburger pies.

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To keep these Havarti & Jalapeño Mini Cheeseburger Pies easy to make, I skipped the fuss of rolling and cutting tiny individual pie crusts (no, thank you!) and used an all-purpose baking mix. Simply pour a little of the batter into the wells of a standard muffin tin, top with the cheeseburger filling, then add a bit more of the batter on top. The mini pies form their own “crust” as they bake, and transform into fluffy, cheeseburger-filled bites that are ideal for entertaining and impossible to resist.

In the game of easy entertaining and football eats, it’s Havarti & Jalapeño Mini Cheeseburger Pies for the win!

 

Havarti & Jalapeño Mini Cheeseburger Pies
By Erin Clarke of The Law Student’s Wife

Servings: 12

 

Ingredients:

 

For Filling:

1 pound lean ground beef

1/2 small yellow onion, chopped (about 1/2 cup)

2 jalapeño chiles, seeded and diced

3/4 teaspoon kosher salt

3/4 teaspoon black pepper

1 cup (4 ounces) Wisconsin havarti cheese, coarsely shredded

 

For Pie Batter:

3/4 cup all-purpose baking mix, such as Bisquick®

3/4 cup milk

3 large eggs

 

For Topping:

1/2 cup (2 ounces) Wisconsin havarti cheese, coarsely shredded

2-3 stems green onion, finely chopped (green parts only)

 

Cooking Directions:

 

Place rack in center of oven and preheat oven to 375°F. Lightly grease standard 12-cup muffin tin with cooking spray.

 

For Filling:

Heat medium skillet over medium. Add ground beef, chopped onion, jalapeño, salt and pepper. Cook, breaking up ground beef into small pieces, until beef is no longer pink, about 8 minutes. Drain excess fat. Stir havarti cheese into skillet mixture and set aside.

 

For Pie Batter:

Measure baking mix into medium bowl. In separate bowl, whisk milk and eggs. Add all at once to dry ingredients; stir with fork until blended. The batter will be slightly lumpy.

 

For Topping:

In small bowl, mix havarti and green onion until evenly blended.

To assemble pies, scoop 1 tablespoon of batter into each prepared muffin cup. Top each scoop with 1/4 cup burger mixture, then spoon 1 additional tablespoon of batter over burger filling.

 

Bake 30 minutes, until a toothpick inserted in the center comes out clean and the mini pies are golden brown. Cool 5 minutes in pan. With butter knife, gently loosen pies from pan and transfer to cooling rack. Cool 5 additional minutes.

 

Top each muffin with pinch of topping, until all is used. Serve warm.

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