Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy tortilla layered with thin smashed beef patties, melted cheddar and American cheese, sweet onions, and zesty mayo-mustard sauce.

# What You 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

# How To Make It:

01 - In a medium bowl, gently combine ground beef with kosher salt, freshly ground black pepper, and garlic powder until just incorporated; avoid overworking the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and coat the surface evenly. Add sliced onion to one side of the griddle, 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.
04 - Place 4 beef balls onto the hot griddle, spacing evenly. Immediately press each flat with a heavy spatula or burger press to form thin patties approximately 4 inches across. Cook undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops lightly with salt and pepper.
05 - Flip patties, then immediately top each with 1 slice of sharp cheddar and 1 slice of American cheese. Cook until cheese melts and edges are crisp, approximately 1 minute. Transfer patties to a plate.
06 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each flour tortilla lightly with melted unsalted butter.
07 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until combined.
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.
10 - Flip the quesadilla and cook the other side until golden and crisp, approximately 2 minutes.
11 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
12 - Repeat the assembly and cooking process with remaining ingredients to make 2 large quesadillas total. Serve hot with optional garnishes including pickles, cilantro, salsa, or sour cream as desired.

# Expert Tips:

01 -
  • You get crispy smashburger edges and gooey cheese in every single wedge.
  • It cooks faster than traditional burgers because the patties are so thin.
  • The buttery griddled tortilla adds a whole new layer of texture and flavor.
  • Leftovers reheat beautifully in a skillet, staying crisp instead of soggy.
02 -
  • Do not skip the smash step, pressing the patties thin and flat is what creates those crispy, caramelized edges.
  • Let the patties cook undisturbed for the full 2 minutes before flipping, moving them too early will tear the crust.
  • Wipe the griddle clean before griddling the tortillas, otherwise leftover beef bits can burn and make the tortillas taste bitter.
  • Let the quesadilla rest for 1 minute before slicing, this keeps the cheese from oozing out everywhere.
03 -
  • Press the patties as thin as you dare, the thinner they are, the crispier the edges and the faster they cook.
  • Brush the tortillas with butter instead of oil, it adds flavor and helps them brown evenly without burning.
  • Make extra sauce and serve it on the side for dipping, people always ask for more.
  • If you want a spicy kick, swap the cheddar for pepper jack or add sliced jalapenos to the filling.
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