Cheesy Griddled Smashburger Quesadillas (Printable Version)

Crispy griddled quesadillas stuffed with thin, juicy smashburger patties, melted sharp cheddar and American cheese, caramelized onions, and tangy mayo-mustard 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 to 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 combine ground beef with kosher salt, black 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 evenly. Add sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate.
03 - Divide beef mixture into 8 equal portions and roll each into a loose ball. Place 4 beef balls onto the hot griddle with even spacing. Immediately press each one flat with a heavy spatula or burger press to form thin patties approximately 4 inches across.
04 - Cook patties without moving until edges are deeply browned and juices bubble up on the surface, approximately 2 minutes. Season tops with a pinch of salt and pepper.
05 - Flip patties, then immediately top each with 1 slice of cheddar cheese and 1 slice of American cheese. Cook until cheese is melted and edges are crisp, approximately 1 minute. Transfer patties to a plate.
06 - While patties cook, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until smooth and combined.
07 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each flour tortilla lightly with melted butter.
08 - Place one tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with prepared sauce. Top with a second tortilla.
09 - Cook until the bottom tortilla is golden and crisp, approximately 2 minutes, pressing gently with a spatula to ensure even contact.
10 - Flip the quesadilla and cook the opposite side until golden and crisp, approximately 2 minutes.
11 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
12 - Repeat the assembly and cooking process with remaining ingredients to make 1 additional quesadilla. Serve hot with desired garnishes.

# Expert Tips:

01 -
  • Every bite delivers crispy beef edges, gooey melted cheese, and the soft chew of a griddled tortilla all at once.
  • It's faster than making individual burgers and buns, and cleanup is just one pan.
  • The sauce ties everything together with a tangy punch that cuts through all that richness.
02 -
  • Don't skip the smash, pressing the beef hard and flat against the hot griddle is what creates those crispy, caramelized edges that make this dish special.
  • Let the quesadilla rest for a full minute after griddling, it helps the cheese set just enough so the filling doesn't slide out when you cut it.
  • If your griddle isn't big enough for two patties at once, work in batches and keep the cooked patties warm on a plate.
03 -
  • Use a second heavy skillet or a cast iron press to weigh down the quesadilla while it cooks, it helps everything meld together and creates even browning.
  • If you like heat, mix a pinch of cayenne into the sauce or tuck a few pickled jalapeño slices into the quesadilla before griddling.
  • Don't crowd the griddle, give each patty space to smash flat and develop that crust without steaming its neighbor.
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