Smashburger Quesadillas (Print Version)

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 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 Steps:

01 - Gently mix ground beef with salt, pepper, garlic powder, and onion powder in a bowl. Divide mixture 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 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, diced onions, 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, adding butter as needed.
07 - Slice each quesadilla in halves or quarters and serve hot.

# Expert Tips:

01 -
  • The crispy edges of smashed beef paired with gooey melted cheese create texture in every single bite
  • Everything cooks in one skillet so cleanup is almost nonexistent
  • The combination of hot savory beef and cool tangy pickles hits every craving at once
02 -
  • The smashing step is non negotiable because creating more surface area on the beef is what gives you those crispy edges that make smashburgers so addictive
  • Work in batches and do not overcrowd your pan or the beef will steam instead of sear and you will lose all that crunch
  • Let the quesadillas rest for about a minute after cooking so the cheese sets slightly and does not immediately ooze out when you cut them
03 -
  • Use a heavy metal spatula or even the bottom of a flat pan for smashing the beef because lightweight plastic ones will flex and give you uneven patties
  • Get your pan properly hot before adding the first ball of beef because a hot skillet is what creates the immediate sear and prevents sticking

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