Preheat your oven to 400°F. In a large skillet, brown the ground beef with the onions and garlic until the meat is fully cooked and the onions are soft and translucent.

Drain the fat thoroughly. Leaving too much grease will cause the bottom of the "impossible" crust to become soggy rather than flaky.

Spread the seasoned beef mixture into a greased 9-inch pie plate or baking dish. Sprinkle the shredded cheddar evenly over the meat. The cheese acts as a barrier that allows the liquid batter to seep down just enough to form a crust without making the meat "swim."

In a medium bowl, whisk the milk, eggs, Bisquick, and the onion soup mix. Whisking the dry soup mix into the liquid ensures that the savory onion flavor is baked into every bite of the crust.

Slowly pour the batter over the cheese and beef. Use a spoon to ensure it reaches the edges of the dish.

Bake for 25 minutes. The pie is done when a knife inserted into the center comes out clean and the top is a deep golden brown.

Let the pie rest for 5 minutes (this is essential for the crust to set). Before serving, top the entire pie with shredded lettuce, pickles, and tomatoes to mimic the fresh crunch of a real cheeseburger.