Smashburger Quesadillas (Printable)
Crispy tortillas filled with smashed beef, gooey cheddar, and classic burger toppings for an irresistible fusion twist.
# 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
07 - 2 tbsp unsalted butter, divided
→ Tortillas
08 - 4 large flour tortillas, 10-inch
→ Condiments
09 - 4 tbsp burger sauce (or ketchup, mayo, and mustard mix)
→ Seasonings
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp garlic powder
13 - 1/2 tsp smoked paprika
# Steps:
01 - Preheat a large nonstick skillet or griddle over medium-high heat until evenly hot.
02 - Divide ground beef into 4 equal portions and shape into loose balls without overworking.
03 - Place a beef ball onto one half of each tortilla. Season evenly with salt, pepper, garlic powder, and smoked paprika.
04 - Using a spatula or parchment paper with a heavy pan, smash each beef ball thinly and evenly onto the tortilla surface.
05 - Sprinkle a generous amount of shredded cheddar cheese over each smashed beef patty.
06 - Fold each tortilla over to form a half-moon shape, pressing gently to seal.
07 - Add 1/2 tbsp butter to the skillet. Place quesadillas in the pan, cooking in batches if necessary. Cook 2-3 minutes until golden and crisp, adding remaining butter as needed.
08 - Carefully flip each quesadilla and cook another 2-3 minutes until the second side is golden and crisp, and beef is cooked through.
09 - Remove quesadillas from skillet and let rest for 1 minute to set.
10 - Gently open each quesadilla and layer with lettuce, tomato, onion, pickles, and a spoonful of burger sauce.
11 - Close quesadillas and slice into wedges. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The crispy-edged smashed beef inside a toasted tortilla hits that perfect texture contrast you never knew you needed
- Everything cooks in one pan so you get maximal flavor with minimal cleanup
02 -
- Smashing the beef thin while it's inside the tortilla is what creates those crispy edges that make this special
- Letting the quesadillas rest for that minute keeps the cheese from completely escaping when you add the toppings
03 -
- Work in batches rather than overcrowding the pan, which causes steaming instead of crispy frying
- If your tortilla tears while folding, patch it with a small piece of another tortilla before cooking