Pin It The griddle was still warm from breakfast pancakes when I decided to throw together something completely different. I had ground beef thawing on the counter and a stack of tortillas that needed using, and somewhere in that lazy Saturday logic, smashburgers met quesadillas. The sizzle when those beef balls hit the hot surface, the way the edges crisped up thin and lacy while cheese melted into every crevice — it was one of those happy accidents that you immediately want to repeat.
I made these for a group of friends who showed up unannounced on a Sunday afternoon. Everyone grabbed wedges straight off the cutting board, and within minutes the kitchen smelled like a county fair food stand. Someone said it tasted like a cheeseburger and a quesadilla had the best kind of argument, and honestly, that is the perfect description.
Ingredients
- Ground beef (80/20 blend): The fat ratio is everything here because it keeps the patties juicy even when you smash them paper thin, and it creates those crispy, caramelized edges that make the whole dish work.
- Kosher salt: Season the meat before forming the patties so the flavor goes all the way through, not just on the surface.
- Freshly ground black pepper: Fresh pepper has a sharper bite that stands up to all the melted cheese without disappearing.
- Garlic powder: A little garlic powder adds savory depth without the moisture that fresh garlic would bring to the meat.
- Large flour tortillas: Go for the biggest, softest tortillas you can find because they need to wrap around two full patties and hold up under the weight of all that cheese.
- Sharp cheddar cheese: Sharp cheddar brings tangy punch and enough personality to balance the mild creaminess of American cheese.
- American cheese: This is the cheese that melts into silky, gooey layers and glues everything together like the best burger joint secret.
- Yellow onion: Thin slices turn sweet and jammy on the griddle, adding a layer of caramelized flavor that cuts through the richness.
- Vegetable oil: High smoke point oil lets you crank the heat without burning, which is exactly what you need for a proper smash crust.
- Unsalted butter: Brushing melted butter on the tortillas gives them that golden, crispy shell and a hint of richness that tastes like a grilled cheese grew up.
- Mayonnaise: The base of the sauce, it adds creamy tang and helps the mustard and Worcestershire cling to every bite.
- Dijon mustard: Sharp and slightly spicy, it wakes up the sauce and keeps it from feeling flat.
- Worcestershire sauce: Just a teaspoon brings umami depth and a whisper of sweetness that rounds out the tangy mayo and mustard.
Instructions
- Season the beef:
- In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined. Overworking the meat makes it dense and tough, so use a light hand and stop as soon as the seasonings are evenly distributed.
- Preheat the griddle:
- Set a flat griddle or heavy skillet over medium high heat and add 1 tablespoon vegetable oil, spreading it to coat the surface. You want the griddle hot enough that a drop of water sizzles and dances on contact.
- Cook the onions:
- Add the sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer the onions to a plate and set aside so they stay warm and ready to layer in.
- Portion the beef:
- Divide the beef mixture into 8 equal portions and roll each into a loose ball. Keep them loose and soft because you are about to smash them flat, and tight packing will make them rubbery.
- Smash the patties:
- Place 4 beef balls onto the hot griddle, spacing them evenly, then immediately press each one flat with a heavy spatula or burger press to form thin patties about 4 inches across. The key is speed and pressure so you get maximum contact with the hot surface and those crispy, lacy edges start forming right away.
- Sear and season:
- Cook the patties undisturbed until the edges are deeply browned and juices bubble up on top, about 2 minutes. Season the tops with a pinch of salt and pepper while they cook so the seasoning sticks to the juicy surface.
- Flip and melt the cheese:
- Flip the patties, then immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until the cheese is melted and the edges are crisp, about 1 minute more, then transfer the patties to a plate.
- Prep the tortillas:
- Wipe the griddle clean and reduce the heat to medium. Brush both sides of each tortilla lightly with melted butter so they turn golden and crispy without burning.
- Build the quesadillas:
- For each quesadilla, place a tortilla on the griddle, then layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce (whisk together mayonnaise, Dijon mustard, and Worcestershire in a small bowl). Top with a second tortilla and press gently.
- Griddle until golden:
- Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula to help everything meld together. Flip and cook the other side until golden, about 2 minutes more.
- Rest and slice:
- Transfer the quesadilla to a cutting board and let it rest for 1 minute so the cheese sets slightly and does not ooze out when you cut. Slice into wedges with a sharp knife or pizza cutter.
- Repeat and serve:
- Repeat with the remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.
Pin It The first time I served these at a backyard gathering, people kept coming back for seconds and asking what the secret was. There was no secret, just good beef, high heat, and the willingness to press hard enough to get a proper crust. It became the kind of recipe that people text me about weeks later, asking if I remember exactly how I made it.
Choosing Your Beef
The 80/20 blend is not negotiable if you want juicy patties with crispy edges. Leaner beef dries out when you smash it thin, and fattier blends can make the griddle too greasy. I learned this after trying 90/10 once and ending up with patties that tasted like cardboard, no amount of cheese could save them.
Getting the Griddle Right
A flat griddle or heavy cast iron skillet works best because you need even, high heat and a solid surface to press against. If your griddle has hot spots, rotate the patties halfway through cooking so they brown evenly. I have seen people try this on a grill and the beef just falls through the grates, so stick with a flat surface.
Storing and Reheating
Leftovers keep in the fridge for up to two days wrapped tightly in foil. Reheat them in a dry skillet over medium heat, flipping once, until the tortillas crisp up again and the cheese melts. The microwave will turn them soggy, and nobody wants a sad, limp quesadilla.
- You can make the patties ahead and refrigerate them for up to a day, just bring them to room temperature before assembling.
- If you want to double the recipe, work in batches and keep finished quesadillas warm in a low oven while you finish the rest.
- For a spicier version, swap the cheddar for pepper jack or tuck in a few sliced pickled jalapenos with the onions.
Pin It These quesadillas have become my go to whenever I want something that feels indulgent but comes together fast. They are messy, cheesy, and exactly the kind of food that makes people lean over their plates and smile.
Recipe FAQ
- → What makes smashburger patties different from regular burgers?
Smashburgers are pressed thin onto a screaming-hot griddle, creating crispy, lacy edges while keeping the center juicy. The high heat and thin surface area develop a deep maillard crust that regular thicker patties can't achieve.
- → Can I use corn tortillas instead of flour?
Corn tortillas tend to crack when folded and won't achieve the same pliable texture. Large flour tortillas (8-10 inches) work best for folding over the fillings without breaking. If you only have corn tortillas, consider making smaller open-faced versions.
- → How do I prevent the tortillas from getting soggy?
Brush both sides with melted butter before griddling—this creates a barrier against moisture. Also, drain excess fat from the patties after cooking and don't overload with onions. The medium heat ensures the tortilla crisps before the filling makes it wet.
- → Can I make these ahead and reheat?
These are best served immediately for maximum crispiness. However, you can cook the patties and caramelize the onions up to a day ahead. Reheat patties in a skillet to restore the crust, then assemble and grill the tortillas fresh.
- → What's the purpose of resting the quesadilla before slicing?
That one-minute rest lets the cheese set slightly so it doesn't ooze out when cut. It also allows the tortilla to firm up, making cleaner wedges. Slice with a sharp knife or pizza cutter for the best presentation.
- → Can I adjust the spice level?
Absolutely. Add sliced jalapeños to the onion mixture, swap cheddar for pepper jack cheese, or mix hot sauce into the mayo-mustard sauce. The beef itself is mild, so it's a great canvas for heat.