One-pot cheeseburger orzo. All the flavors of a juicy cheeseburger turned into a creamy, cheesy skillet pasta. It’s family-friendly, ready in just 30 minutes, and downright irresistible.
For more quick, family-friendly meals, try my One-pot marry me beef pasta, One-pan Tuscan gnocchi, or this Hearty kielbasa and potato skillet.
Why you’ll love this cheeseburger pasta recipe
- This skillet recipe takes all your favorite burger flavors and turns them into a smooth one-pan pasta dinner. No need to boil pasta separately, it all cooks together, making it as easy as it is delicious.
- It’s fast, protein-packed, and smothered in a sauce so good you’ll want to lick the plate clean. Plus, it’s kid-approved and family-friendly, a guaranteed weeknight winner.
- I love recipes with ground beef because they’re budget-friendly, versatile, and always flavorful. This one has quickly become a favorite in my house, and I’m pretty sure it’ll be the same for you.
Watch the recipe video
Cook with me! I’ll walk you through how easy it is to make this one-pot cheeseburger orzo in a step-by-step video, or follow along on YouTube.
🔥Pro tip
Don’t over-brown the ground beef until it’s crispy, that’ll dry it out. Instead, break it into chunks and cook while stirring until just no longer pink. This keeps the beef juicy and tender, perfect for the creamy sauce.
Ingredients
- Lean ground beef
- Orzo
- Onion and garlic
- Olive oil
- Black pepper and smoked paprika
- Ketchup and yellow mustard
- Beef broth
- Shredded cheddar
- Fresh parsley
Recipe tips
We love leaning into the burger vibe with toppings! Diced onions and crunchy pickles on top really make this skillet taste like the real deal. At my house, we also can’t resist drizzling a little ketchup over our bowls, it instantly takes the burger feel to the next level. And for the finishing touch? A sprinkle of extra shredded cheddar that melts right into the pasta. So, so good.
Substitutions
- Meat: Ground chicken or turkey works just as well as beef if you want a lighter version.
- Cheese: I love to add cheddar for that classic “burger cheese” flavor, but American cheese slices melt into the sauce beautifully if you want a true diner-style vibe. Mozzarella, Monterey Jack, or even a mix of cheeses will also work depending on what you have on hand.
Serving tips
I usually skip adding vegetables to the skillet to keep that full-on cheeseburger flavor. That’s why sides work so well here, they round out the meal and add a fresh hit of green. Pair it with a simple leafy salad, a tomato salad, or a creamy coleslaw. Steamed broccoli, roasted green beans, or even grilled zucchini also make great veggie sides.
Storing tips
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently over medium heat before serving. The pasta will soak up much of the sauce as it sits, so don’t worry if it looks a little dry, just add a splash of broth or water while reheating to bring it back to its creamy, smooth consistency.
Can you freeze cheeseburger pasta?
I don’t recommend freezing pasta, since it can turn a little mushy once defrosted and reheated. That said, if you have leftovers and don’t want them to go to waste, you can absolutely freeze portions for later. Store in an airtight container for up to 3 months for a handy option for quick lunches.
One-Pot Cheeseburger Orzo
Ingredients
- 1 tbsp olive oil
- 1 onion - diced
- 2 garlic cloves
- 1 tbsp tomato paste
- 1 tsp coarsely ground black pepper
- 1 tsp smoked paprika
- 2 ½ cups beef broth
- 1.5 pounds lean ground beef
- 4 tbsp ketchup
- 2 tbsp yellow mustard
- 1 ½ cup orzo
- 2 tbsp chopped parsley
- 1 ½ cup shredded cheddar
Instructions
- Get your prep done before you start cooking: Mince the garlic cloves, dice the onion and chop the parsley.
- Heat oil over medium in a large nonstick skillet, add garlic and onion. Cook for 2 minutes. Stir in tomato paste, cook for 1 minute. Add pepper and paprika, then deglaze the skillet with ½ cup beef broth.
- Add ground beef, break up into pieces and cook for 3 minutes, just until no longer pink. Stir in ketchup and mustard. Add orzo and pour in the remaining beef broth. Stir and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, or until the orzo is al dente and the broth is evaporated. Stir frequently to prevent the orzo from sticking to the bottom of your skillet, add more broth if needed. (Sometimes orzo can vary by brand, and if the heat runs a little high it can soak up liquid quicker).
- Stir in parsley and cheddar. Taste and adjust salt. Serve topped with pickles and chopped onion. Enjoy!!
Video
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