Pin Recipe Experience the ultimate fusion of a classic American burger and a crispy toasted tortilla with these Cheesy Griddled Smashburger Quesadillas. This dish features paper-thin beef patties, perfectly smashed on a hot griddle to achieve those signature crispy edges, layered with sweet onions and a melty blend of sharp cheddar and American cheese. Finished with a punchy mayo-mustard sauce, this meal is a bold twist on comfort food that takes just under an hour to prepare.
Pin Recipe By combining the technique of a smashburger with the structure of a quesadilla, you get a meal that is both textural and flavor-packed. Every bite offers the crunch of a buttered flour tortilla against the savory, seasoned ground beef and softened yellow onions. It is a satisfying, intermediate-level recipe that elevates standard dinner fare into something truly special.
Ingredients
- For the Smashburger Patties
- 1 pound (450 g) ground beef (80/20 blend)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- For the Quesadillas
- 4 large flour tortillas (8–10 inches each)
- 8 slices sharp cheddar cheese
- 4 slices American cheese
- 1 small yellow onion, thinly sliced
- 2 tablespoons vegetable oil, divided
- 2 tablespoons unsalted butter, melted
- For the Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Optional Garnishes
- Sliced pickles
- Chopped fresh cilantro
- Salsa
- Sour cream
Instructions
- Step 1
- In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined; avoid overworking the meat.
- Step 2
- Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat the surface.
- Step 3
- Add the sliced onion to one side of the griddle. Cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer onions to a plate and set aside.
- Step 4
- Divide beef mixture into 8 equal portions and roll each into a loose ball.
- Step 5
- Place 4 beef balls onto the hot griddle, spacing them evenly. Immediately press each one flat with a heavy spatula or burger press to form thin patties about 4 inches across.
- Step 6
- Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with a pinch of salt and pepper.
- Step 7
- Flip patties, then immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until cheese is melted and edges are crisp, about 1 minute more. Transfer patties to a plate.
- Step 8
- Wipe the griddle clean. Reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
- Step 9
- For each quesadilla: Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce (whisk mayonnaise, Dijon mustard, and Worcestershire together). Top with a second tortilla.
- Step 10
- Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula. Flip and cook the other side until golden, about 2 minutes more.
- Step 11
- Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
- Step 12
- Repeat with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.
Zusatztipps für die Zubereitung
The smash technique delivers crispy edges and a juicy center in every patty. Use medium-high heat for a proper crust without burning the tortillas. Be careful not to overwork the meat when mixing to ensure the best texture.
Varianten und Anpassungen
For a spicy variation, swap the sharp cheddar for pepper jack cheese or add sliced jalapenos to the filling before closing the quesadilla.
Serviervorschläge
Serve these quesadillas hot, sliced into wedges, alongside sliced pickles, chopped fresh cilantro, salsa, or sour cream. For the best results, let the quesadilla rest for 1 minute on the cutting board before slicing to allow the cheese to set slightly.
Pin Recipe 
This recipe contains beef, wheat, milk, and egg, and provides approximately 1200 calories per serving. With 54g of protein and a satisfying blend of textures, these Cheesy Griddled Smashburger Quesadillas are a hearty choice for dinner. Enjoy the marriage of two American classics in one delicious, griddled package.
Recipe FAQs
- → How do I achieve crispy smashburger edges?
To get those coveted crispy edges, use a flat griddle or heavy skillet preheated to medium-high. Immediately after placing the beef balls, firmly press them down with a heavy spatula to form thin patties. Cook them undisturbed until the edges are deeply browned and caramelized.
- → What type of beef is best for smashburger patties?
An 80/20 blend of ground beef (80% lean, 20% fat) is highly recommended. The higher fat content renders during the high-heat cooking process, resulting in incredibly juicy patties with excellent flavor and a fantastic crust.
- → Can I prepare the sauce ahead of time?
Yes, the mayo-mustard sauce can be prepared in advance. Simply whisk together the mayonnaise, Dijon mustard, and Worcestershire sauce, then store it in an airtight container in the refrigerator for up to 3-4 days. This allows the flavors to meld even further.
- → How do I prevent the tortillas from burning during cooking?
When cooking the quesadillas, reduce the griddle heat to medium. Lightly brush both sides of the tortillas with melted butter; this helps achieve a golden, crisp texture without burning. Keep a close watch and flip them once the bottom is perfectly browned.
- → What are some good serving suggestions for these quesadillas?
These quesadillas are satisfying on their own, but they pair wonderfully with classic burger accompaniments. Consider serving them with sliced dill pickles, a sprinkle of fresh chopped cilantro, a dollop of sour cream, or a side of your favorite salsa for added freshness and zest.
- → Can I use different cheeses for this dish?
Absolutely! While sharp cheddar and American cheese provide a classic, perfectly melty combination, feel free to experiment. Pepper jack cheese would add a delightful spicy kick, or Monterey Jack could be used for a milder, creamier texture. Choose cheeses that melt well.