Smashburger Quesadillas (Printable View)
Crispy tortillas filled with juicy smashed beef, 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 ketchup-mayo-mustard blend
→ Seasonings
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika
→ Cooking Fats
13 - 2 tbsp unsalted butter, divided
# Cooking Steps:
01 - Preheat a large nonstick skillet or griddle over medium-high heat until hot.
02 - Divide the ground beef into 4 equal portions and shape into loose balls.
03 - Place one beef ball onto one half of each tortilla. Season each portion with salt, pepper, garlic powder, and smoked paprika.
04 - Using a spatula or parchment paper and a heavy pan, smash each beef ball thinly and evenly onto the tortilla surface.
05 - Sprinkle a generous amount of shredded cheddar cheese over the smashed beef on each tortilla.
06 - Fold each tortilla over to form a half-moon shape, pressing gently to seal.
07 - Add 1/2 tbsp butter to the skillet. Place quesadillas in the pan, working in batches if necessary. Cook 2-3 minutes until the tortilla is golden and crisp.
08 - Flip quesadillas, adding remaining butter as needed. Cook another 2-3 minutes until beef is fully cooked and tortilla is crispy.
09 - Remove from skillet and let rest for 1 minute to allow juices to redistribute.
10 - Carefully open each quesadilla and layer with lettuce, tomato, onion, pickles, and a spoonful of burger sauce.
11 - Close quesadillas and slice into wedges. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The crispy tortilla edge gives you that smashburger crunch without needing a flat top grill
- All the satisfaction of a cheeseburger with none of the bun falling apart mid bite
- Ready in 30 minutes but tastes like you spent way more effort planning it
02 -
- Do not overload the beef side or your tortilla will tear when you try to fold it over
- Let the pan get properly hot before adding the first quesadilla or you will end up with soggy tortillas
- The one minute rest period seems unnecessary but it keeps the cheese from oozing out when you cut them
03 -
- Use two spatulas to flip these, one to lift and one to guide, until you get comfortable with the motion
- Season the beef heavier than you think you should because some seasoning falls off during the smash