1 sheet refrigerated pie pastry
3/4 lb. ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
1 cup heavy whipping cream
1/2 cup milk
2 tsp. prepared mustard
1 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cups shredded cheddar cheese
1/2 cup parmesan cheese
Unroll pastry into a 9-inch deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared pastry.
In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses*.
Bake at 375 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Cover the edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before cutting. Garnish with mayo, catsup, pickle relish, crumbled cooked bacon, chopped tomatoes and onions or anything else you like on your burgers.
*I made this with the cheese on top like the recipe says to do. When I make it again, I think I’ll mix at least half of the cheese into the meat mixture.