Cheesy Griddled Smashburger Quesadillas (Print version)

Golden quesadillas layered with crispy smashed beef patties, melted cheese blend, sweet onions, and zesty mayo-mustard sauce.

# What You'll 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

→ Mayo-Mustard 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 combine ground beef with kosher salt, black pepper, and garlic powder until just incorporated, being careful not to overwork 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 onions to one side and cook with occasional stirring 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 on the hot griddle with even spacing. Immediately press each with a heavy spatula or burger press to form thin patties approximately 4 inches across.
04 - Cook patties without moving them until edges are deeply browned and juices rise to the surface, about 2 minutes. Season tops lightly with salt and pepper.
05 - Flip patties and immediately top each with 1 slice cheddar and 1 slice American cheese. Cook until cheese is melted and edges are crispy, approximately 1 minute. Transfer to a plate.
06 - While cooking patties, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until well combined. Set aside.
07 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each flour tortilla lightly with melted butter.
08 - Place one buttered tortilla on the griddle. Layer 2 cheesy beef patties side by side, sprinkle with cooked onions, and drizzle with prepared sauce. Top with a second buttered tortilla.
09 - Cook until the bottom tortilla is golden and crisp, about 2 minutes, applying gentle pressure with a spatula. Flip carefully and cook the other side until golden, approximately 2 minutes more.
10 - Transfer quesadilla to a cutting board and rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
11 - Repeat the assembly and cooking process with remaining ingredients to create the second quesadilla. Serve both hot with preferred garnishes.

# Expert Advice:

01 -
  • Two comfort foods merge into one handheld masterpiece that satisfies every craving at once.
  • The smash technique gives you restaurant-quality crispy edges without any special equipment.
  • Its flexible enough to double for a crowd or halve for a solo indulgence on a Tuesday night.
02 -
  • If you skip the smash step and just cook the beef as regular patties, you'll lose the crispy, caramelized edges that make this recipe unforgettable.
  • Brushing the tortillas with butter instead of oil makes a noticeable difference in flavor and crispness; I learned this after a side-by-side test that wasn't even close.
  • Letting the quesadilla rest for a full minute before slicing prevents the cheese from sliding out and makes for cleaner, more Instagram-worthy wedges.
03 -
  • Season the beef lightly before forming the patties, then season again right after smashing; this builds flavor in layers and ensures every bite is well-seasoned.
  • Use parchment paper between the spatula and the beef if your spatula isn't perfectly flat; it helps distribute pressure evenly and prevents sticking.
  • Wipe the griddle clean between batches to avoid burnt bits that can make the next quesadilla taste bitter or look messy.
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