Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy quesadillas stuffed with seasoned smashburger patties, melted cheese blend, sweet onions, and zesty mustard sauce.

# Components:

→ 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

# Steps:

01 - In a medium bowl, gently combine ground beef with salt, pepper, and garlic powder until just incorporated, being careful not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and coat the surface. Add sliced onion to one side and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate.
03 - Divide beef mixture into 8 equal portions and gently roll each into a loose ball.
04 - Place 4 beef balls onto the hot griddle, spacing evenly. Immediately press each flat with a heavy spatula or burger press to form thin patties approximately 4 inches across. Cook undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with salt and pepper.
05 - Flip patties and immediately top each with 1 slice cheddar and 1 slice American cheese. Cook until cheese is melted and edges are crisp, about 1 minute. Transfer to a plate.
06 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
07 - Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce made from whisked mayonnaise, Dijon mustard, and Worcestershire. Top with a second tortilla.
08 - Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula.
09 - Flip and cook the other side until golden, about 2 minutes. Transfer to a cutting board and let rest for 1 minute.
10 - Slice quesadilla into wedges using a sharp knife or pizza cutter. Repeat process with remaining ingredients. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Advice:

01 -
  • It marries the crispy-edged joy of a smashburger with the gooey, griddled crunch of a quesadilla in one glorious handheld.
  • The double-cheese situation, sharp cheddar plus melty American, creates layers of flavor that taste like a diner and a taqueria had a delicious baby.
  • Prep is simple and fast, but the payoff feels like you spent hours planning something fancy.
  • Leftovers (if there are any) reheat beautifully in a hot skillet, staying crisp instead of soggy.
02 -
  • Do not move the patties while they cook on the first side, every time you lift the spatula you lose contact with the griddle and sacrifice crust.
  • Use a heavy spatula or burger press to really smash the beef flat, a light touch won't create enough surface area for those crispy, lacy edges.
  • Reduce the heat before griddling the quesadillas or the tortillas will burn before the insides get warm and melty.
  • Let the quesadilla rest for a full minute before slicing, it makes cutting cleaner and keeps all the cheese from sliding out.
03 -
  • Press a piece of parchment paper on top of the beef balls before smashing to prevent sticking and make cleanup easier.
  • Use two spatulas when flipping the quesadilla, one to lift and one to support, so it doesn't fall apart mid-flip.
  • Make extra sauce and serve it on the side for dipping, people will thank you.
  • If your griddle is small, work in batches and keep finished quesadillas warm in a low oven while you cook the rest.
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