Cheesy Griddled Smashburger Quesadillas (Print Version)

Crispy tortillas layered with thin beef patties, melted cheeses, and sweet onions

# Ingredients 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 to 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

# Directions:

01 - In a medium bowl, gently combine ground beef with kosher salt, black 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 and coat the surface with 1 tablespoon vegetable oil.
03 - Add sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate.
04 - Divide the beef mixture into 8 equal portions and gently roll each into a loose ball.
05 - Place 4 beef balls onto the hot griddle with even spacing. Immediately press each one flat using a heavy spatula or burger press to form thin patties approximately 4 inches in diameter.
06 - Cook the patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season the tops with a pinch of salt and pepper.
07 - Flip each patty and immediately top with 1 slice of cheddar cheese and 1 slice of American cheese. Cook until cheese is melted and edges are crispy, approximately 1 minute. Transfer patties 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 one 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 sauce. Top with a second tortilla.
10 - Cook until the bottom tortilla is golden and crispy, about 2 minutes, applying gentle pressure with a spatula.
11 - Flip and cook the other side until golden and crispy, approximately 2 minutes more.
12 - Transfer quesadilla to a cutting board and allow to rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
13 - Repeat the assembly and cooking steps with remaining ingredients to prepare 2 large quesadillas total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Tips:

01 -
  • Crispy smashed beef patties deliver restaurant-quality crust without leaving your kitchen.
  • The double cheese layer creates that perfect gooey pull every single time.
  • Sweet caramelized onions balance the sharpness of cheddar and the tang of the sauce.
  • It cooks faster than traditional burgers and quesadillas made separately.
02 -
  • Press the beef balls immediately when they hit the hot griddle, waiting even a few seconds reduces the crust.
  • Don't flip the patties more than once or you'll lose that crispy edge and the cheese won't melt evenly.
  • Wipe the griddle clean between batches to prevent burnt bits from sticking to the tortillas.
  • Let the quesadilla rest for a full minute before slicing or the cheese will ooze out everywhere.
03 -
  • Use a heavy spatula or burger press to smash the beef balls flat in one firm motion, hesitation leads to uneven patties.
  • Brush melted butter on both sides of the tortillas for maximum crispness and golden color.
  • Whisk the sauce ingredients together just before assembly so the flavors stay bright and the consistency is smooth.
  • If making multiple quesadillas, keep finished ones warm in a low oven while you cook the rest.
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