Smashburger Quesadillas (Printable)
Crispy tortillas filled with smashed beef, melted cheddar, and fresh burger fixings for a satisfying fusion meal.
# What You'll Need:
→ Meats
01 - 1.1 lb ground beef (80/20 blend preferred)
→ Vegetables
02 - 1 small red onion, thinly sliced
03 - 1 medium tomato, sliced
04 - 1 cup shredded iceberg lettuce
05 - 2 dill pickles, sliced
→ Dairy
06 - 2 cups shredded cheddar cheese
→ Tortillas
07 - 4 large flour tortillas (10-inch)
→ Condiments
08 - 4 tbsp burger sauce (or a mix of ketchup, mayo, and mustard)
→ Seasonings
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika
→ Cooking
13 - 2 tbsp unsalted butter, divided
# How to Make It:
01 - Preheat a large nonstick skillet or griddle over medium-high heat.
02 - Divide the ground beef into 4 equal portions and shape into loose balls.
03 - Place a ball of ground beef onto one half of each tortilla. Season with salt, pepper, garlic powder, and smoked paprika.
04 - Using a spatula or parchment and a heavy pan, smash each beef ball thinly and evenly onto the tortilla.
05 - Sprinkle a generous amount of shredded cheddar cheese over the smashed beef.
06 - Fold the tortilla over to form a half-moon shape, pressing gently.
07 - Add 1/2 tbsp butter to the skillet. Place quesadillas in the skillet (in batches if needed). Cook 2–3 minutes per side until the beef is cooked through and the tortilla is golden and crisp, adding more butter as needed.
08 - Remove from skillet and let rest 1 minute. Gently open each quesadilla and add lettuce, tomato, onion, pickles, and a spoonful of burger sauce.
09 - Close quesadillas and slice into wedges. Serve immediately.
# Expert Advice:
01 -
- The crispy tortilla edges act like an extra layer of bacon crunch that you never knew you needed
- Smashed beef develops those gorgeous crispy edges that steamed burgers can only dream about
- Every bite gives you burger flavor without the mess of a traditional bun falling apart
02 -
- Do not skip the smashing step because the crispy beef edges are what make this recipe special and worth making
- Work in batches rather than overcrowding the pan or you will steam the tortillas instead of crisping them
03 -
- A cast iron skillet holds heat beautifully and creates the best crust but nonstick works perfectly fine
- Cover the pan with a lid for the first minute of cooking if you want the beef to cook through faster