Smashburger Quesadillas (Print)

Crispy tortillas with juicy beef patties, melted cheese, pickles, and classic toppings for a satisfying handheld meal.

# What You’ll 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 flour tortillas (8-inch)
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

# How To Make:

01 - Gently mix ground beef with kosher salt, black pepper, garlic powder, and onion powder in a bowl. Divide into 8 equal portions and form 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.
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, diced pickles, red onion, and drizzle with 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 cheese is melted. Repeat with remaining quesadillas.
07 - Slice each quesadilla in halves or quarters and serve immediately while hot.

# Expert Tips:

01 -
  • The crispy-edged smashburger patties get that perfect restaurant-style crunch that most home cooks struggle to achieve
  • Hot melty cheese holds everything together while pickles and condiments provide that nostalgic burger flavor in every bite
  • You get the satisfaction of finger food combined with the comfort of a hot homemade meal that somehow feels indulgent and simple all at once
02 -
  • Do not overcrowd the skillet when smashing patties or they'll steam instead of getting that crucial crispy crust
  • The secret to preventing soggy quesadillas is patting the cooked patties dry with paper towels before assembling
  • Let the quesadillas rest for about 2 minutes after cooking so the cheese sets slightly and doesn't ooze out when you cut them
03 -
  • A cast iron skillet creates the best crust but any heavy-bottomed pan will work
  • Weighing the meat balls ensures even-sized patties that cook at the same rate

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