Cheesy Griddled Smashburger Quesadillas

Experience the ultimate fusion of diner-style burgers and cheesy Mexican comfort with these Cheesy Griddled Smashburger Quesadillas. This recipe combines paper-thin, crispy-edged beef patties with the melting power of sharp cheddar and American cheese, all tucked into buttery, toasted tortillas. Finished with a savory mayo-mustard sauce, it is a meal that delivers maximum flavor and crunch in every bite.

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The key to this dish is the high-heat griddling technique. By smashing the beef directly onto a hot surface, you create a Maillard reaction that results in deeply browned, flavorful crusts. When layered with sweet sautéed onions and pressed between tortillas, the result is a savory, handheld dinner that is sure to please the whole family.

Ingredients

• For the Smashburger Patties
• 1 pound (450 g) ground beef (80/20 blend)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• For the Quesadillas
• 4 large flour tortillas (8–10 inches each)
• 8 slices sharp cheddar cheese
• 4 slices American cheese
• 1 small yellow onion, thinly sliced
• 2 tablespoons vegetable oil, divided
• 2 tablespoons unsalted butter, melted
• For the Sauce
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Optional Garnishes
• Sliced pickles
• Chopped fresh cilantro
• Salsa
• Sour cream

Instructions

Step 1

In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined; avoid overworking the meat.

Step 2

Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat the surface.

Step 3

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.

Step 4

Divide beef mixture into 8 equal portions and roll each into a loose ball.

Step 5

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.

Step 6

Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with a pinch of salt and pepper.

Step 7

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.

Step 8

Wipe the griddle clean. Reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.

Step 9

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.

Step 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.

Step 11

Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.

Step 12

Repeat with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

Zusatztipps für die Zubereitung

To achieve the best results, ensure your griddle or skillet is truly hot before adding the beef. Use a heavy spatula or a dedicated burger press to get the patties as thin as possible. Having all your ingredients prepped—onions sliced and sauce whisked—will make the assembly process much smoother.

Varianten und Anpassungen

For a spicy variation, swap the sharp cheddar for pepper jack cheese or add sliced jalapeños to the filling before griddling the tortillas. You can also experiment with different types of onions, such as red onions, for a slightly sharper flavor profile.

Serviervorschläge

Serve these quesadillas hot and fresh from the griddle. Garnish with sliced pickles and fresh cilantro to add a bright, acidic contrast to the rich beef and cheese. Side portions of salsa and sour cream are excellent for dipping the crispy wedges.

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Whether you're looking for a fun weekend lunch or a twist on standard burger night, these smashburger quesadillas offer a satisfying crunch and a burst of savory flavor. They are quick to prepare, incredibly customizable, and guaranteed to be a hit with both kids and adults alike.

Recipe FAQs

→ What makes smashburger patties different from regular burgers?

Smashburgers are pressed thin onto a scorching hot griddle, creating maximum crispy edges and a juicy center. This technique develops a deeply browned crust that regular burgers can't achieve. The thin patties cook quickly and develop those signature lacey, crispy edges while staying tender inside.

→ Can I use corn tortillas instead of flour?

While corn tortillas work, they're more delicate and may tear when loaded with heavy patties and cheese. Flour tortillas hold up better to the substantial fillings and achieve that classic crispy yet pliable texture. Large burrito-size flour tortillas (8-10 inches) work best for folding everything inside.

→ What's the best cheese combination for these quesadillas?

Sharp cheddar provides bold flavor and great melt, while American cheese delivers that creamy, smooth texture we all love. The combo creates the perfect balance—cheddar for taste, American for that classic burger-style cheese pull. Pepper jack adds spicy heat if you want to kick things up.

→ How do I prevent tortillas from getting soggy?

Brushing tortillas with melted butter before griddling creates a barrier that prevents sogginess. Cooking over medium heat allows the tortilla to crisp gradually without burning. Don't overload with sauce—a light drizzle goes a long way. Letting assembled quesadillas rest briefly before slicing also helps set the structure.

→ Can I make these ahead and reheat?

These are best enjoyed fresh from the griddle for maximum crispiness. However, you can cook the patties and caramelize the onions ahead of time. Reassemble and grill just before serving. If reheating leftovers, a skillet or oven will restore that crunch better than a microwave, which can make tortillas tough and soggy.

→ What's the secret to getting super crispy edges on smashburger patties?

The key is a ripping hot griddle and pressing firmly immediately. Don't move the patties once they hit the heat—let them develop that dark brown crust undisturbed. The higher fat content (80/20 blend) renders and helps crisp the edges. Seasoning after the flip prevents salt from drawing out moisture too early.