Smashburger Quesadillas (Printable)

Crispy tortillas filled with smashed beef, melted cheddar, and topped with classic burger fixings for a irresistible fusion dish.

# What You Need:

→ Meats

01 - 1.1 lb ground beef, 80/20 blend preferred

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 1 medium tomato, sliced
04 - 1 cup shredded iceberg lettuce
05 - 2 dill pickles, sliced

→ Dairy

06 - 2 cups shredded cheddar cheese

→ Tortillas

07 - 4 large flour tortillas, 10-inch

→ Condiments

08 - 4 tbsp burger sauce

→ Seasonings

09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1/2 tsp garlic powder
12 - 1/2 tsp smoked paprika

→ Cooking

13 - 2 tbsp unsalted butter, divided

# Directions:

01 - Preheat a large nonstick skillet or griddle over medium-high heat until hot.
02 - Divide the ground beef into 4 equal portions and shape into loose balls.
03 - Place a ball of ground beef onto one half of each tortilla. Season evenly with salt, pepper, garlic powder, and smoked paprika.
04 - Using a spatula or parchment paper and a heavy pan, smash each beef ball thinly and evenly onto the tortilla surface.
05 - Sprinkle a generous amount of shredded cheddar cheese over the smashed beef on each tortilla.
06 - Fold each tortilla over to form a half-moon shape, pressing gently to seal.
07 - Add 1/2 tbsp butter to the skillet. Place quesadillas in the pan, cooking in batches if necessary. Cook 2-3 minutes per side until beef is cooked through and tortilla is golden and crisp, adding remaining butter as needed.
08 - Remove from skillet and let rest for 1 minute before assembling.
09 - Gently open each quesadilla and distribute lettuce, tomato, onion, pickles, and a spoonful of burger sauce evenly among them.
10 - Close quesadillas, slice into wedges, and serve immediately.

# Expert Suggestions:

01 -
  • The smashed beef creates those crispy lace edges that make diner burgers so addictive
  • Everything cooks in one pan so cleanup is ridiculously simple
02 -
  • The smashing step is nonnegotiable because it creates surface area for crispy edges which is where all the flavor lives
  • Work in batches instead of crowding the pan or the beef will steam instead of getting that perfect crunch
03 -
  • Let the beef come to room temperature for 15 minutes before cooking so it smashes evenly
  • Serve immediately because that contrast between hot crispy tortilla and cool toppings is what makes these special

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