Smashburger Quesadillas (Printable)
Smashed beef patties grilled inside crispy tortillas with melted cheddar and classic burger toppings.
# What You'll Need:
→ Meats
01 - 1.1 lb ground beef (80/20 blend preferred)
→ Vegetables
02 - 1 small red onion, thinly sliced
03 - 1 medium tomato, sliced
04 - 1 cup shredded iceberg lettuce
05 - 2 dill pickles, sliced
→ Dairy
06 - 2 cups shredded cheddar cheese
→ Tortillas
07 - 4 large flour tortillas (10-inch)
→ Condiments
08 - 4 tbsp burger sauce (or a mix of ketchup, mayo, and mustard)
→ Seasonings
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika
→ Cooking
13 - 2 tbsp unsalted butter, divided
# Steps:
01 - Preheat a large nonstick skillet or griddle over medium-high heat.
02 - Divide the ground beef into 4 equal portions and shape into loose balls.
03 - Place a ball of ground beef onto one half of each tortilla. Season with salt, pepper, garlic powder, and smoked paprika.
04 - Using a spatula or parchment and a heavy pan, smash each beef ball thinly and evenly onto the tortilla.
05 - Sprinkle a generous amount of shredded cheddar cheese over the smashed beef.
06 - Fold the tortilla over to form a half-moon shape, pressing gently.
07 - Add 1/2 tbsp butter to the skillet. Place quesadillas in the skillet (in batches if needed). Cook 2–3 minutes per side until the beef is cooked through and the tortilla is golden and crisp, adding more butter as needed.
08 - Remove from skillet. Let rest 1 minute.
09 - Gently open each quesadilla and add lettuce, tomato, onion, pickles, and a spoonful of burger sauce. Close and slice into wedges.
10 - Serve immediately.
# Expert Advice:
01 -
- The crispy smashed beef edge against the tortilla creates this incredible texture that's somehow both burger and taco at once
- You get that diner style burger taste without firing up the grill or dealing with buns that fall apart mid bite
02 -
- Don't skip the resting minute—opening them too soon means you lose half the toppings and cheese everywhere
- Smash the beef thin enough that it cooks through in the same time as the tortilla crisps up, about 1/4 inch thick is perfect
03 -
- Use parchment paper between your press and the beef to prevent sticking
- Keep the heat at medium-high so the beef gets crispy without burning the tortilla