Smashburger Quesadillas (Printer-friendly)

Crispy tortillas stuffed with smashed beef patties, melted cheese, pickles, and burger toppings for an irresistible fusion meal.

# 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

# How to Make It:

01 - Gently mix ground beef with salt, pepper, garlic powder, and onion powder in a bowl. Divide into 8 equal balls.
02 - Heat a large skillet or griddle over medium-high heat.
03 - Place 2 beef balls at a time onto the hot skillet and smash each flat with a spatula to form thin patties about 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 - For each quesadilla, 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 extra cheese if desired. Fold tortilla over to close.
06 - Melt a bit of butter in the skillet. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden and the cheese is melted. Repeat with remaining quesadillas.
07 - Slice in halves or quarters and serve hot.

# Expert Tips:

01 -
  • The combination of crispy tortilla edges and melty cheese creates texture in every single bite
  • Everything cooks in one skillet so cleanup is almost nonexistent
  • You get all the satisfaction of a burger and quesadilla without choosing between them
02 -
  • Don't overcrowd the pan when smashing patties or they'll steam instead of getting crispy
  • Let the patties develop a dark brown crust before flipping, that's where all the flavor lives
  • Work quickly when assembling so the tortilla doesn't get soggy from the condiments
03 -
  • Use a heavy spatula or even a second pan for the most effective smashing action
  • Let the quesadilla rest for a minute before cutting so the cheese sets slightly

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