Cheesy Griddled Smashburger Quesadillas (Printer-friendly)

Savor a griddled delight featuring thin smashburger patties, melty cheeses, sweet onions, and a zesty mayo-mustard sauce.

# What You'll Need:

→ For the Smashburger Patties

01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder

→ For the 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

→ For the 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. Avoid overworking the meat to maintain texture.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat the surface evenly.
03 - Add sliced onions to one side of the griddle. 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 evenly. Immediately press each 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 melted and edges are crisp, about 1 minute more. Transfer to a plate.
08 - Wipe griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
09 - Place tortilla on griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce (whisk mayonnaise, Dijon, and Worcestershire together). Top with second tortilla.
10 - Cook until bottom tortilla is golden and crisp, about 2 minutes, pressing gently with spatula. Flip and cook other side until golden, about 2 minutes more.
11 - Transfer to cutting board and rest for 1 minute. Slice into wedges with sharp knife or pizza cutter.
12 - Repeat with remaining ingredients to make 2 large quesadillas total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Advice:

01 -
  • The smashburger technique creates those irresistible crispy edges that make every bite extraordinary
  • Melting sharp cheddar alongside American cheese gives you the perfect balance of flavor and melt
  • Sweet caramelized onions cut through the rich beef and cheese like a built-in seasoning
02 -
  • Let your griddle get properly hot before adding the beef because a cold surface will steam the patties instead of creating that crispy crust
  • Do not be tempted to move the patties while they are searing because the crust needs time to form and release naturally from the surface
  • The one minute rest period after cooking is essential because it lets the cheese set slightly so your quesadilla holds together when sliced
03 -
  • Use a griddle if you have one because the flat surface gives you more even heat and more room to cook multiple patties simultaneously
  • Let your tortillas come to room temperature before cooking because cold tortillas are more prone to tearing and take longer to get crisp
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