Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy beef patties meet melty cheese in golden tortillas with tangy 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 (8-10 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 salt, pepper, and garlic powder until just incorporated, avoiding overworking the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat with 1 tablespoon vegetable oil. 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 roll each into a loose ball. Place 4 beef balls onto the hot griddle with even spacing. Immediately press each flat with a heavy spatula or burger press to form thin patties approximately 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 and 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 to a plate.
06 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until combined.
07 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
08 - Place a 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. Flip and cook the other side until golden, about 2 minutes more.
10 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
11 - Repeat assembly and cooking process with remaining ingredients to create second quesadilla. Serve hot with preferred garnishes.

# Expert Tips:

01 -
  • It delivers all the crispy, cheesy satisfaction of a diner smashburger wrapped in a handheld quesadilla you can eat with your hands.
  • The double cheese layer creates pockets of gooey sharpness and creamy melt that seep into every bite.
  • You get to use one hot surface for everything, so cleanup is faster than making burgers and sides separately.
  • The tangy mayo mustard sauce cuts through all that richness and keeps each wedge from feeling too heavy.
02 -
  • Do not skip the smash step or press the patties gently, you need to use real force to get that thin, crispy crust that makes this recipe work.
  • If your griddle is not hot enough, the beef will steam instead of sear, and you will miss out on those caramelized, lacy edges.
  • Let the quesadilla rest for a full minute before slicing or the cheese will run out and make a mess on your cutting board.
03 -
  • Press the spatula down hard and hold it for a few seconds when you smash the beef, that extra contact time is what creates the dark, crispy crust.
  • Brush the tortillas with butter right before they hit the griddle, not earlier, or they will soak it up unevenly and burn in spots.
  • Whisk the sauce ingredients together in a small bowl and taste it before drizzling, you can adjust the mustard or Worcestershire to your preference.
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