# Ingredient List:
→ Smashburger Patties
01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
→ Quesadillas
05 - 4 large flour tortillas (8–10 inches each)
06 - 8 slices sharp cheddar cheese
07 - 4 slices American cheese
08 - 1 small yellow onion, thinly sliced
09 - 2 tablespoons vegetable oil, divided
10 - 2 tablespoons unsalted butter, melted
→ Sauce
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
→ Optional Garnishes
14 - Sliced pickles
15 - Chopped fresh cilantro
16 - Salsa
17 - Sour cream
# Directions:
01 - Gently mix ground beef with salt, pepper, and garlic powder in a medium bowl until just combined. Avoid overworking the meat to ensure tender patties.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread evenly to coat the cooking surface.
03 - Add sliced onions to one side of the griddle. Cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate and set aside.
04 - Divide beef mixture into 8 equal portions and roll each into a loose ball. Keep them loose for proper smashing technique.
05 - Place 4 beef balls onto the hot griddle, spacing evenly. Immediately press each flat with a heavy spatula or burger press to form thin patties about 4 inches across.
06 - Cook patties undisturbed until edges are deeply browned and juices bubble through, about 2 minutes. Season tops with a pinch of salt and pepper.
07 - Flip patties and top each with 1 slice cheddar and 1 slice American cheese. Cook until melted and edges are crisp, about 1 minute. Transfer to a plate.
08 - Wipe griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
09 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce until smooth and fully combined.
10 - Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce. Top with a second tortilla.
11 - Cook until bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula. Flip and cook second side until golden, about 2 minutes more.
12 - Transfer quesadilla to a cutting board and rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
13 - Repeat with remaining ingredients to make 2 large quesadillas total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.
