by Erin Clarke of The Law Student’s Wife
The 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.
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.
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.
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!
By Erin Clarke of The Law Student’s Wife
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
1/2 cup (2 ounces) Wisconsin havarti cheese, coarsely shredded
2-3 stems green onion, finely chopped (green parts only)
Place rack in center of oven and preheat oven to 375°F. Lightly grease standard 12-cup muffin tin with cooking spray.
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.
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.