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Ultimate Cheeseburger Quesadilla
Allison Bryant

Ultimate Cheeseburger Quesadilla

The ultimate mashup of a juicy cheeseburger and a crispy quesadilla. Ready in 20 minutes with a homemade secret sauce and the perfect smash-burger technique.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (80/20 blend)
  • 4 large flour tortillas (10-inch)
  • 8 oz sharp cheddar cheese, freshly grated
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp dill pickle relish
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 2 tbsp butter (or neutral oil)
  • 0.5 cup dill pickle slices
  • 0.5 cup iceberg lettuce, shredded
  • 0.25 cup yellow onion, finely diced
  • salt and pepper to taste

Equipment

  • Large Non-Stick Skillet or griddle
  • Sturdy Spatula for smashing and flipping
  • Cheese Grater

Method
 

  1. In a small bowl, combine mayonnaise, ketchup, mustard, relish, onion powder, and smoked paprika. Whisk until smooth and set aside.
  2. Divide ground beef into 4 equal balls. Heat a large skillet over medium-high heat. Place two beef balls in the pan and smash flat with a spatula. Season with salt and pepper. Cook for 2-3 minutes until a crust forms, flip, and cook for 1 more minute. Remove to a plate and repeat with remaining beef.
  3. Reduce heat to medium. Brush one side of each tortilla with butter. Place one tortilla butter-side down in the skillet. Sprinkle a layer of cheese, top with two smashed patties, add another layer of cheese, and cover with the second tortilla (butter-side up).
  4. Cook for 2-3 minutes until bottom is golden brown. Carefully flip and cook for another 2-3 minutes, pressing gently, until cheese is melted and the other side is crispy.
  5. Remove from pan. Let rest for 2 minutes. Slice into wedges. Serve with the prepared sauce, lettuce, pickles, and onions.

Notes

For the crispiest results, let the quesadilla rest for 2 minutes before slicing. Avoid using pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.