Smashburger Quesadillas (Printable)

Crispy tortillas stuffed with seasoned beef patties, melted cheddar and mozzarella, pickles, onions, and tangy condiments.

# What You'll 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 (8-inch) flour tortillas
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

# Directions:

01 - Gently mix ground beef with salt, pepper, garlic powder, and onion powder in a bowl. Divide into 8 equal portions and form into balls.
02 - Place a large skillet or griddle over medium-high heat.
03 - Place 2 beef balls onto the hot skillet and smash each flat with a spatula to form thin patties about the size of your tortillas. Cook for 1-2 minutes per side until browned and cooked through. Repeat with remaining beef. Set aside.
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, onions, and a drizzle of ketchup, mustard, and mayonnaise. Add shredded lettuce and extra cheese if desired. Fold tortilla over to close.
06 - Melt a bit of butter in the skillet. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden and the cheese is melted. Repeat with remaining quesadillas.
07 - Slice in halves or quarters and serve hot.

# Expert Tips:

01 -
  • The crispy edges from smashing the beef create texture you cant get from regular ground beef tacos
  • Everything cooks in one skillet so cleanup is surprisingly manageable
  • Customizable toppings mean picky eaters and adventurous ones both get exactly what they want
02 -
  • Don't be shy with the heat when smashing the beef, that aggressive sear is where all the flavor lives
  • Room temperature tortillas fold without cracking, so take them out of the fridge before you start cooking
  • The condiments can make the tortilla soggy if you overdo it, drizzle don't drench
03 -
  • Weigh your meat portions for even patties, or use a large ice cream scoop for consistency
  • Let the quesadillas rest for a minute after cooking so the cheese sets slightly and doesn't ooze out immediately when cut

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