Smashburger Quesadillas: The Crispy, Cheesy Mashup Your Weeknights Need
Smashburger Quesadillas represent a creative culinary fusion that combines the best elements of burgers and quesadillas into a single dish. This innovative approach to comfort food showcases how traditional recipes can be reimagined for modern tastes, making it a popular choice for busy weeknights and family dinners.
Ingredients
- 1 pound ground beef (80/20 blend)
- 8 large flour tortillas (10-inch diameter)
- 2 cups shredded American cheese
- 1 large yellow onion, thinly sliced
- 4 tablespoons burger sauce (mayo, ketchup, and pickle juice blend)
- 2 tablespoons vegetable oil for cooking
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter for griddling tortillas
- Optional: pickles, lettuce, or tomatoes
Instructions
- Mix your burger sauce by combining mayonnaise, ketchup, and a splash of pickle juice in a small bowl. Season the ground beef with garlic powder, onion powder, salt, and pepper. Divide the meat into 8 small portions, roughly 2 ounces each.
- Heat a large cast-iron skillet or griddle over medium-high heat. Add a tablespoon of oil and cook the sliced onions until golden brown and caramelized, about 5-6 minutes. Remove onions and set aside, keeping the skillet hot.
- Place the beef portions in the hot skillet and immediately smash them flat using a spatula or burger press. The patties should be thin and crispy around the edges. Cook for 2-3 minutes until deeply browned, then flip and cook another minute.
- Spread burger sauce on four tortillas. Layer each with cheese, two smashed patties, caramelized onions, and more cheese. Top with remaining tortillas.
- Clean the skillet and add butter over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and the cheese is completely melted.
- Let the quesadillas rest for 2 minutes before cutting into wedges.
Notes
Avoid overstuffing the tortillas. Don't skip the resting period after cooking. Resist the urge to press too hard when smashing the beef patties. Never cook on heat that's too high. Avoid using cold tortillas straight from the refrigerator.