Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy quesadillas layered with thin smashed burgers, melted cheese, and sweet onions finished with 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

→ 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

# How-To Steps:

01 - In a medium bowl, gently combine ground beef with kosher salt, black pepper, and garlic powder until just incorporated. Avoid overworking the meat to maintain a tender texture.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and coat the surface evenly. Place sliced onion on one side of the griddle and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate and set aside.
03 - Divide the beef mixture into 8 equal portions and roll each into a loose ball. Place 4 beef balls onto the hot griddle, spacing them evenly apart.
04 - Immediately press each beef ball flat with a heavy spatula or burger press to form thin patties approximately 4 inches across. Cook undisturbed until edges are deeply browned and juices bubble to the surface, about 2 minutes. Season tops with a pinch of salt and pepper.
05 - Flip each patty and immediately top with 1 slice of cheddar cheese and 1 slice of American cheese. Cook until cheese is fully melted and edges are crispy, approximately 1 minute. Transfer finished patties to a plate.
06 - While patties cook, 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 a buttered tortilla on the griddle. Layer 2 cheesy patties side by side in the center, sprinkle with cooked onions, and drizzle lightly with the mayo-mustard sauce. Top with a second buttered tortilla.
09 - Cook until the bottom tortilla is golden and crisp, approximately 2 minutes, pressing gently with a spatula to ensure even contact with the griddle.
10 - Flip the quesadilla carefully and cook the other side until golden and crispy, approximately 2 minutes more.
11 - Transfer the quesadilla to a cutting board and let rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
12 - Repeat the assembly and cooking process with remaining ingredients to prepare the second large quesadilla. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Advice:

01 -
  • The smash technique gives you crispy caramelized beef edges that crunch against melted cheese in every bite.
  • Its a complete meal wrapped in a tortilla, no bun required, and way more fun to eat with your hands.
  • You can make it on a single griddle without juggling multiple pans or turning on the oven.
  • The tangy mayo mustard sauce cuts through all that richness and ties the whole thing together.
02 -
  • If you don't press the patties hard and fast, you won't get those crispy caramelized edges that make smashburgers special.
  • Wipe the griddle clean between the patties and the tortillas, or you'll end up with burnt bits stuck to your quesadilla.
  • Let the quesadilla rest for a full minute before slicing, or all the cheese and sauce will spill out onto the cutting board.
03 -
  • Use a cast iron skillet if you don't have a griddle, the heavy surface holds heat and gives you the best sear.
  • Press the patties with parchment paper under your spatula to prevent sticking and get an even smash every time.
  • Add a pinch of smoked paprika to the beef mixture if you want a hint of smokiness without firing up a grill.
  • Swap in pepper jack cheese and add sliced jalapenos if you want heat that builds with every bite.
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