Cheesy Griddled Smashburger Quesadillas (Printable Version)

Griddled quesadillas with thin crispy beef patties melted with sharp cheddar and American cheese

# What You'll Need:

→ 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

→ 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 mix ground beef with salt, pepper, and garlic powder until just combined; avoid overworking the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat the surface.
03 - Add the sliced onion to one side of the griddle. Cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer onions 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 them evenly. Immediately press each one 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 cheese is melted and edges are crisp, about 1 minute more. Transfer patties to a plate.
08 - Wipe the griddle clean. Reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
09 - For each quesadilla: Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce (whisk mayonnaise, Dijon mustard, and Worcestershire together). Top with a second tortilla.
10 - Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula. Flip and cook the other side until golden, about 2 minutes more.
11 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
12 - Repeat with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Additional Tips::

01 -
  • The textural contrast between the crispy griddled tortilla and juicy smashed patties creates a sensory experience that regular burgers or quesadillas cant match.
  • Its become my secret weapon for casual entertaining because the combination feels innovative without requiring fancy ingredients or techniques.
02 -
  • Dont crowd your griddle when cooking the patties or theyll steam instead of developing that crucial crispy crust that makes this dish special.
  • The butter on the outside of the tortillas needs to be applied very thinly and evenly – I learned through a smoky kitchen disaster that excess butter will burn before the quesadilla cooks through properly.
03 -
  • Let your griddle or pan fully preheat before cooking anything – I learned that placing meat on a surface thats not hot enough prevents proper browning and results in gray, steamed patties instead of crispy ones.
  • Slice these quesadillas with a pizza cutter rather than a knife for clean edges that keep all the delicious fillings intact.
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