Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy tortillas layered with thin, crispy beef patties and melted cheese

# Ingredient List:

→ 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 Prepare:

01 - In a medium bowl, gently combine ground beef with salt, pepper, and garlic powder until just incorporated, taking care not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat evenly. Place sliced onion on 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 gently roll each into a loose ball. Place 4 beef balls onto the hot griddle with even spacing. Immediately press each firmly with a heavy spatula or burger press to form thin patties approximately 4 inches in diameter.
04 - Cook patties without disturbing until edges are deeply browned and juices bubble on the surface, approximately 2 minutes. Season the tops with a pinch of salt and pepper.
05 - Flip patties and immediately top each with 1 slice cheddar cheese and 1 slice American cheese. Cook until cheese is fully melted and edges are crisp, approximately 1 minute. Transfer patties to a plate.
06 - Wipe the griddle clean and reduce heat to medium. In a small bowl, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce. Brush both sides of each tortilla lightly with melted butter.
07 - 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. Cook until the bottom tortilla is golden and crisp, approximately 2 minutes, pressing gently with a spatula. Flip and cook the other side until golden, approximately 2 minutes more.
08 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
09 - Repeat assembly and cooking process with remaining ingredients to make 2 large quesadillas total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Advice:

01 -
  • The smashburger technique creates paper-thin patties with crispy, lacy edges that stay juicy inside, and nobody can resist that texture.
  • It feels fancy enough to impress people at dinner, but it's genuinely simple enough that you can make it on a random weeknight without stress.
  • The mayo-mustard sauce ties everything together and makes you realize how much a good condiment can change the entire vibe of a meal.
02 -
  • The smashing happens immediately when the patties hit the hot griddle, not after they've been sitting and cooling down, because that's what locks in the crust and keeps the interior juicy.
  • Don't skip the 1-minute rest after you flip your quesadilla onto the cutting board because it lets the cheese firm up just enough to keep everything bound together instead of leaking all over the plate.
  • Medium-high heat is the sweet spot for the patties but medium is what you need for the tortillas, so don't be lazy about lowering the temperature or you'll burn the outside before the cheese inside melts.
03 -
  • Keep your beef cold until the moment you cook it, because warm beef won't smash into thin patties as cleanly and won't crust up as dramatically on the griddle.
  • If your griddle isn't wide enough for 4 patties at once, cook them in batches rather than overcrowding, because you need the space between them to get proper browning and crust development.
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