Reviewed: Dec. 23, 2007

Yummy! I used a pre-made pie crust both times I've made this, but next time, I will make it from scratch as per the recipe. I also used cheddar instead of swiss. The first time I made it, I chopped up the pickes, but the second time, I used relish. We could not taste a difference, and it saved some prep time. I added a little ketchup and mustard to the meat mixture before baking. We quite enjoyed this recipe. Thanks!

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Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

Reviewed: Dec. 15, 2007

Very good dish, even my 2 year old enjoyed it. I followed the recipe pretty close except I added some worcestershire sauce for flavor to the hamburger and put cheese slices below and above the meat mixture when placed in the dish, very good, thanks for the recipe!!

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Reviewer:

~*EmMa*~

Cooking Level: Intermediate

Reviewed: Dec. 14, 2007

I enjoyed this recipe. It was very easy to throw together in a hurry. I loved the simplicity of the press in piecrust. If made again, which I may, I will adjust seasoning for more pazazz. Would reduce the pickle. Maybe even serve with fresh lettuce and other hamburger makings on top!

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Reviewer:

jwatson

Reviewed: Dec. 10, 2007

My Family LOVED it- and it was so easy!

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Reviewer:

AbbottsMommy

Cooking Level: Expert

Living In: Watertown, Wisconsin, USA

Reviewed: Nov. 30, 2007

We enjoyed this recipe, but I only gave it 4 stars because it was a bit to meaty for my taste. We made the crust per the directions, and it was wonderful. With everything on hand this is a pretty easy meal to prepare. If I make this recipe in the future I'll cut down on the meat, and add a bit more veggies. Enjoy.

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Reviewer:

TIBANKS

Cooking Level: Intermediate

Reviewed: Nov. 18, 2007

Very easy & tasty! My family loved it! I didn't have any dill pickles so I mixed some apple cider vinegar and dill spice together and it turned out great. I will make this again with dill pickles though :0) Very tasty!!!

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Reviewer:

Laura

Cooking Level: Expert

Reviewed: Oct. 29, 2007

WOW! For a weeknight meal, this was great! Based on mixed reviews, I wasn't expecting much, but after we ate my husband said "You'd better get on that site of yours and tell them it's a good one"! I'm not a big fan of pastry crusts, so I used reduced fat biscuits and unrolled them along the bottom of a 9" pie pan. I then par-baked it for about 9-10 minutes (firm, but not browned). While it was baking, I browned the meat/onion/garlic mixture and followed the rest of the recipe as is (w/less cheese, you don't need a full 2C). I used skim milk, extra lean ground beef, 2% cheese and it was still excellent. DON'T skip the pickle juice, that's what makes it "special". Next time I will try w/baby bella mushrooms and Swiss (oh, I used Cheddar this time because I was too lazy to shred Swiss!). BTW: 2 dill spears diced = 1/3 C. Thanks for a great weeknight meal!

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Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Oct. 25, 2007

Very good. It didn't come out the way i was expecting, but i like it better that way. This was a very filling recipe. I added bacon and tomoatoes. We didn't care for the taste of a cheesburger coupled with pie pastry. I think it would be very tasty served on a bun sloppy joe style.

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Reviewer:

TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

Reviewed: Oct. 6, 2007

Interesting dish! It does taste like a hamburger, which is my husband's favorite meal!

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Reviewer:

peacefulady

Cooking Level: Expert

Living In: Yakima, Washington, USA

Reviewed: Oct. 5, 2007

I followed Rhiannon's review(first review if you click the most helpful) to a certain degree. I used a pie crust. Cooked ground beef with onion and garlic. Added fresh tomatoes, 6 dill stackers-chopped, worcheshir(sp?) sauce and Cheddar cheese(1 cup and 1/2) and cooked on stove. Added beef combo to pie crust. Topped with Cheddar cheese. Yummy! I am from the Midwest(St. Louis) and it reminded me of a White Castle hamburger. The dill pickle taste was the key to the White Castle taste. Yum, Yum!

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