Smashburger Quesadillas (Printable)

Crispy tortillas stuffed with 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 a mix of ketchup, mayo, and mustard)

→ Seasonings

09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika

→ Cooking

13 - 2 tbsp unsalted butter, divided

# How To Make It:

01 - Preheat a large nonstick skillet or griddle over medium-high heat.
02 - Divide the ground beef into 4 equal portions and shape into loose balls.
03 - Place a ball of ground beef onto one half of each tortilla. Season with salt, pepper, garlic powder, and smoked paprika.
04 - Using a spatula or parchment and a heavy pan, smash each beef ball thinly and evenly onto the tortilla.
05 - Sprinkle a generous amount of shredded cheddar cheese over the smashed beef.
06 - Fold the tortilla over to form a half-moon shape, pressing gently.
07 - Add 1/2 tbsp butter to the skillet. Place quesadillas in the skillet (in batches if needed). Cook 2-3 minutes per side until the beef is cooked through and the tortilla is golden and crisp, adding more butter as needed.
08 - Remove from skillet. Let rest 1 minute.
09 - Gently open each quesadilla and add lettuce, tomato, onion, pickles, and a spoonful of burger sauce. Close and slice into wedges.
10 - Serve immediately.

# Expert Advice:

01 -
  • The crispy-edged smashed beef creates those irresistible crusty bits that make smashburgers legendary
  • Everything happens in one pan meaning less cleanup and more time enjoying that first melty bite
02 -
  • Do not use lean ground beef or the smashed patties will turn out tough and dry instead of juicy and crispy
  • Letting the quesadillas rest for that full minute prevents the cheese from oozing out when you add the fresh toppings
03 -
  • Use two spatulas to flip the quesadillas, one on top and one underneath, for the most confident flipping motion
  • Place a sheet of parchment between your heavy pan and the beef if you want to avoid any sticking while smashing

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