Categories: Meals

Ingredients

• 2 lbs. ground chuck
• 1 1/2 cups diced sweet onion
• 1 1/2 cups diced fresh tomato
• 1/2 cup diced dill pickles
• 1/3 cup ketchup
• 2 large eggs, lightly beaten
• 2 tbsp. yellow mustard
• 2 tsp Worcestershire
• 1 tsp kosher salt
• 1 tsp black pepper
• 3/4 tsp garlic powder, divided
• 3 cups shredded sharp Cheddar
• 12 oz. can buttermilk biscuits
• 2 tbsp. unsalted butter, melted
• 2 tbsp. chopped fresh parsley
• Garnish: chopped tomato, pickle slices

Directions

1. Preheat oven to 375.

2. In a large skillet, cook beef and onion over medium heat until beef is browned and crumbly and onion is tender; drain well. Remove from heat; let cool slightly.

3. Stir tomato, pickle, ketchup, eggs, mustard, Worcestershire, salt, pepper and 1/2 tsp garlic powder into beef mixture until well combined. Spoon mixture into a 13×9-inch baking dish. Sprinkle with cheese.

4. Bake for 15 minutes. Place biscuits on top of cheese; brush with melted butter. Sprinkle parsley and remaining 1/4 tsp garlic powder onto biscuits. Bake until cheese is bubbly and biscuits are browned, about 20 minutes more. Let stand for 10 minutes before serving. Garnish with tomato and pickle.

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