Description
These smashburger quesadillas combine crispy-edged smashed beef patties with melted cheese and classic burger toppings, all sandwiched between golden, buttery tortillas. Ready in just 20 minutes, this fusion recipe delivers restaurant-quality flavor with the convenience of weeknight cooking.
Ingredients
FOR THE SMASHBURGER PATTIES:
1 lb (450g) ground beef (80/20 ratio)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika (optional)
FOR THE QUESADILLAS:
6 large flour tortillas (10-inch size)
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 tablespoons butter for grilling
FOR THE TOPPINGS:
1 cup shredded lettuce
1 large tomato, diced
1/2 cup red onion, diced
1/2 cup pickles, chopped
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
Optional: jalapeños, avocado, sour cream
Instructions
1. Divide ground beef into 6 loose balls (about 2.5-3 oz each) and keep refrigerated until cooking.
2. Combine cheddar and Monterey Jack cheeses in bowl. Dice tomatoes, chop lettuce, slice onions, and prepare pickles.
3. Make special sauce by mixing mayonnaise, ketchup, and mustard in small bowl.
4. Preheat large cast-iron skillet or griddle over medium-high heat until very hot.
5. Place one beef ball in hot skillet, immediately press down hard with sturdy spatula and parchment paper for 5 seconds to create thin, wide patty.
6. Let cook undisturbed for 2-3 minutes until crispy brown crust forms. Sprinkle top with salt and pepper.
7. Flip patty and cook second side for 1-2 minutes until cooked through (160°F internal temperature).
8. Transfer to cutting board and roughly chop into bite-sized pieces. Repeat with remaining beef portions.
9. Wipe skillet clean, reduce heat to medium, and spread thin layer of butter on one side of tortilla.
10. Place tortilla buttered-side down in skillet and sprinkle 1/3 cup cheese blend over half the tortilla.
11. Top cheese with chopped smashburger pieces, then layer with lettuce, tomatoes, onions, pickles, and special sauce.
12. Sprinkle another 1/3 cup cheese over toppings, then fold plain half of tortilla over filled half.
13. Cook for 2-3 minutes per side, pressing gently, until golden brown and crispy with melted cheese.
14. Transfer to cutting board and let rest 1-2 minutes before cutting into 3-4 wedges.
15. Repeat process with remaining ingredients to make all quesadillas.
16. Serve immediately while hot and crispy with additional sauce for dipping.
Notes
Use 80/20 ground beef for best flavor and juiciness—leaner beef becomes dry.
Skillet must be very hot before smashing beef for proper crust formation.
Don’t move beef after smashing—let it develop crispy crust undisturbed.
Drain excess beef fat before adding to quesadillas to prevent sogginess.
Pat wet toppings dry to avoid soggy tortillas.
Store assembled quesadillas wrapped tightly in refrigerator for up to 2 days.
Reheat in skillet for best crispiness—avoid microwave.
Freeze individually wrapped for up to 2 months.
Beef should reach 160°F internal temperature for food safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Dinner
- Method: Stovetop, Smashing
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 545
- Sugar: 4g
- Sodium: 985mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
Keywords: smashburger quesadillas, burger quesadillas, smashburger recipe, fusion recipe, quick dinner