Cheeseburger Orzo Skillet with Pickles and Dill

Make it

Instructions

1. 01

   Set up and prep

   Set a large, deep skillet with a lid, a cutting board, a knife, a box grater, and measuring cups and spoons by the stove. Wash and dry 2 tbsp fresh dill, then chop it. Chop 0.5 cup dill pickle and 1 yellow onion; peel and mince 2 garlic cloves. Grate 170 g sharp cheddar cheese and refrigerate it until needed. Measure 1.25 cups orzo, 2 tbsp tomato paste, 1 tbsp olive oil, 0.75 tsp kosher salt, 0.25 tsp black pepper, 3 cups low-sodium beef broth, 0.5 cup whole milk, 1 tbsp yellow mustard, and 1 tbsp dill pickle brine. Keep 1 lb ground beef refrigerated until the skillet is ready. Reserve 0.5 tsp of the measured salt for the beef and 0.25 tsp for the final seasoning. | Why: Having everything ready keeps the skillet moving and lets the cheese melt smoothly at the end.

2. 02

   Brown the beef

   Heat the skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil and 1 lb ground beef. Sprinkle with 0.5 tsp kosher salt and 0.25 tsp black pepper. Cook for 6–7 minutes, breaking up the meat, until browned with no pink remaining. Leave the flavorful pan juices in the skillet. | Why: Browning builds the savory base, and seasoning now flavors the meat throughout.

3. 03

   Soften the onion and toast the orzo

   Reduce the heat to medium. Add 1 yellow onion and cook, stirring, for 4 minutes until softened. Add 2 garlic cloves and 2 tbsp tomato paste; stir for 1 minute until fragrant and the paste darkens slightly. Add 1.25 cups orzo and stir for 1 minute to coat the pasta in the pan juices. | Why: Softened onion and toasted paste add depth, while coating the orzo helps it cook evenly.

4. 04

   Simmer until tender

   Pour in 3 cups low-sodium beef broth, scraping up the browned bits. Bring to a lively simmer over medium-high heat, about 2 minutes. Reduce to medium-low, cover, and simmer for 12–14 minutes, stirring every 3–4 minutes so the orzo does not stick. The pasta should be tender, the beef fully cooked, and a little glossy liquid should remain; if the pan dries out before the pasta is tender, add a splash of water and continue cooking. | Why: The orzo absorbs the seasoned broth, creating a creamy texture without a separate sauce.

5. 05

   Make it cheesy, then finish and serve

   Uncover and stir in 0.5 cup whole milk; cook over low heat for 1 minute until hot. Turn off the heat. Stir in 170 g sharp cheddar cheese by handfuls until melted and creamy, about 1–2 minutes. Stir in 1 tbsp yellow mustard, 1 tbsp dill pickle brine, and the remaining 0.25 tsp kosher salt. Fold in 0.5 cup dill pickle and 2 tbsp fresh dill. Let stand for 2 minutes to thicken slightly, then divide among 4 bowls and serve warm. The finished orzo should be creamy and spoonable, with crisp bits of pickle. | Why: Off-heat melting keeps the cheese smooth; adding pickles last preserves their crunch and bright flavor.