Cheesy Griddled Smashburger Quesadillas (Printable version)

Griddled quesadillas with smashburger patties, cheddar, American cheese, onions, and tangy mayo-mustard sauce.

# Ingredient List:

→ Smashburger Patties

01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 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 Steps:

01 - In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined, avoiding 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 sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer to a plate.
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 evenly. Immediately press each one flat with a heavy spatula 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 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 to a plate.
08 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
09 - Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce made from whisked mayonnaise, Dijon mustard, and Worcestershire. 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 the assembly and cooking process with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream.

# Expert Advice:

01 -
  • It combines two cravings in one bite: the crispy edges of a smashburger and the gooey comfort of a quesadilla.
  • The tangy mayo-mustard sauce cuts through all that richness and keeps every wedge interesting.
  • You can prep the patties and onions ahead, then assemble everything in under ten minutes when hunger strikes.
02 -
  • Don't skip the rest time after griddling because the cheese needs a minute to set or it will slide out when you slice.
  • Press the patties hard and fast when you smash them, the thinner they get, the crispier the edges become.
  • Wipe the griddle between batches or burnt bits will stick to your tortillas and give them a bitter taste.
03 -
  • Use parchment paper under your spatula when smashing the patties to prevent sticking and get an even press every time.
  • If your griddle isn't perfectly level, tilt it slightly so the rendered fat pools away from the patties and keeps the edges crispy instead of greasy.
  • Mix the sauce ahead and let it sit in the fridge for an hour so the flavors marry and the Worcestershire mellows out.
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