Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy beef patties melted with cheddar and American cheese inside golden tortillas with caramelized onions and tangy sauce.

# What You'll Need:

→ Smashburger Patties

01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 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 - In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined, being careful not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat and coat the surface with 1 tablespoon vegetable oil.
03 - Add sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer to a plate and set aside.
04 - Divide beef mixture into 8 equal portions and roll each into a loose ball.
05 - Place 4 beef balls onto the hot griddle, spacing them evenly. Immediately press each one 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 up, about 2 minutes. Season tops with a pinch of salt and pepper.
07 - Flip patties, then immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until cheese is melted and edges are crisp, about 1 minute more. Transfer patties to a plate.
08 - Wipe the griddle clean, reduce heat to medium, and brush both sides of each tortilla lightly with melted butter.
09 - Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce made by whisking mayonnaise, Dijon mustard, and Worcestershire sauce together. Top with a second tortilla.
10 - Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula. Flip and cook the other side until golden, about 2 minutes more.
11 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
12 - Repeat steps 8-11 with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Tips:

01 -
  • You get the crispy-edged joy of a smashburger and the melty comfort of a quesadilla in every bite.
  • It cooks fast on a single griddle, so theres no juggling multiple pans or waiting around.
  • The tangy mayo-mustard sauce cuts through all that richness and ties the flavors together beautifully.
02 -
  • If you don't press the beef balls immediately, they'll cook unevenly and you'll lose that signature crispy crust.
  • Brushing butter on both sides of the tortilla is non-negotiable, it's what gives you that golden, crackling exterior.
  • Let the quesadilla rest for a full minute before slicing or the cheese will ooze out everywhere and you'll lose all that gooey goodness.
03 -
  • If your griddle isn't big enough to cook all 4 patties at once, work in batches and keep the cooked ones warm under foil.
  • Pressing the quesadilla gently with your spatula while it cooks helps the layers meld together and prevents air pockets.
  • For extra tang, add a few pickle slices inside the quesadilla before you fold it, they add a pop of acidity that cuts through the richness.
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