Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy quesadillas with smashburger patties, cheddar, American cheese, onions, and tangy mayo-mustard sauce.

# Ingredient list:

→ 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

# How to Make It:

01 - In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined; avoid overworking the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat the surface. Add sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer onions to a plate and set aside.
03 - Divide beef mixture into 8 equal portions and roll each into a loose ball. 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.
04 - Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with a pinch of salt and pepper.
05 - 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.
06 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce. Wipe the griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
07 - For each quesadilla: Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce. Top with a second tortilla.
08 - 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.
09 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
10 - Repeat with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Suggestions:

01 -
  • You get all the joy of a smashburger and a quesadilla in one gloriously messy handheld meal.
  • The double cheese situation creates pockets of gooey, stretchy magic that make every bite feel like a win.
  • It cooks faster than you think and tastes like something you'd wait in line for at a food truck.
02 -
  • If you don't press the beef hard enough, you won't get those crispy, lacy edges that make a smashburger worth the hype.
  • Brushing the tortillas with butter instead of oil makes all the difference in achieving a golden, crackling exterior.
  • Let the quesadilla rest for a full minute after cooking or the cheese will ooze everywhere when you slice it.
03 -
  • Use parchment paper between the spatula and the beef ball when smashing to prevent sticking and get an even, thin patty every time.
  • Season the patties twice: once in the bowl and once on the griddle after smashing for maximum flavor in every bite.
  • If your griddle isn't big enough for 4 patties at once, work in batches and keep finished patties warm on a plate tented with foil.
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