Smashburger Quesadillas (Printable)
Crispy tortillas filled with juicy smashed beef patties, melted cheddar and mozzarella, pickles, onions, and classic burger condiments.
# What You Need:
→ Beef & Seasoning
01 - 1 lb ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
→ Quesadillas
06 - 8 medium (8-inch) flour tortillas
07 - 2 cups shredded cheddar cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup diced dill pickles
10 - 1/2 cup diced red onion
11 - 1/2 cup shredded iceberg lettuce
12 - 1/4 cup ketchup
13 - 1/4 cup yellow mustard
14 - 2 tbsp mayonnaise
15 - 2 tbsp unsalted butter, for cooking
# Directions:
01 - Gently mix ground beef with salt, pepper, garlic powder, and onion powder in a bowl. Divide into 8 equal portions and roll into balls.
02 - Preheat a large skillet or griddle over medium-high heat.
03 - Place 2 beef balls onto the hot skillet. Smash each flat with a spatula to form thin patties approximately the size of your tortillas. Cook for 1-2 minutes per side until browned and cooked through. Repeat with remaining beef. Set aside cooked patties.
04 - Wipe the skillet clean and reduce heat to medium.
05 - Place a tortilla on a flat surface. Sprinkle 1/4 cup cheddar and 1/8 cup mozzarella on half of the tortilla. Top with a smashburger patty, a few pickles, onions, and a drizzle of ketchup, mustard, and mayonnaise. Add shredded lettuce and additional cheese if desired. Fold tortilla over to close.
06 - Melt a small amount of butter in the skillet. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden brown and the cheese is completely melted. Repeat with remaining quesadillas, adding more butter as needed.
07 - Slice each quesadilla in halves or quarters and serve immediately while hot.
# Expert Tips:
01 -
- The crispy edged tortilla creates the perfect texture contrast with juicy smashed beef patties inside
- Everything you love about burgers gets wrapped in golden cheesy perfection in under 40 minutes
02 -
- Smash the patties immediately when they hit the pan or they will shrink up instead of spreading thin and crispy
- Let the cooked patties rest on a paper towel while you assemble, otherwise the tortilla gets soggy from excess grease
03 -
- Use a cast iron skillet if you have one, the heat retention creates better browning on the beef
- Let the quesadilla rest for 1 minute after cooking so the cheese sets slightly and does not ooze out when you cut it