Description
Whip up crispy smashburger quesadillas with juicy patties and melty cheese. A quick, comforting dinner idea perfect for busy weeknights, full of flavor!
Ingredients
Scale
- Smashburger Base:
- 1 lb (450g) ground beef (80/20 fat ratio)
- Optional: 2-3 burger buns (for extra dipping or burger emergencies)
- Quesadilla Essentials:
- 4 large (burrito-sized) flour tortillas
- 2 cups (220g) sharp cheddar cheese, freshly grated
- 4 slices American cheese
- Flavor Boosters & Seasonings:
- 1/2 yellow onion, finely diced
- 1/2 cup thinly sliced dill pickles
- 1 tbsp ketchup, plus more for serving
- 1 tbsp yellow mustard, plus more for serving
- 1/2 tsp Worcestershire sauce
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- Optional Toppings & Dippers:
- Shredded lettuce
- Diced tomatoes
- Special Sauce (mayo, ketchup, pickle relish, hot sauce)
Instructions
- Prep the Smashburger Base:: Grab your ground beef, hon, and gently divide it into 4-6 equal balls. Don’t squish ’em too much yet, we want that loose texture for smashing. Now, finely dice that yellow onion—seriously, get it tiny! Mix a little salt, pepper, a dash of Worcestershire, and a squirt of ketchup and mustard into the beef. This is where the magic starts. I always smell it, and it just takes me back to summer cookouts. Make sure everything’s combined but don’t overwork the meat, or it’ll get tough. That’s a mistake I made early on, and no one wants a hockey puck burger!
- Smash and Sear the Patties:: Heat a large cast-iron skillet or griddle over medium-high heat until it’s smoking a bit. A tiny bit of oil, then place your beef balls down. Immediately, use a sturdy spatula to *smash* each ball flat, really thin! This is the ‘smash’ in smashburger, obviously. Let them sear for 2-3 minutes until you see a gorgeous crispy crust forming. Don’t touch ’em! That crust is everything. Flip ’em, and quickly top with a slice of American cheese. Let it melt for about a minute. The kitchen will smell amazing, honestly, it’s my favorite part of making crispy smashburger quesadillas.
- Build the Quesadilla Base:: While your patties are doing their thing, grab two large flour tortillas. Lightly butter one side of each tortilla—this is crucial for that golden, crispy exterior. Place one butter-side down in a clean, hot skillet (or wipe out your cast iron). Sprinkle about half of your grated cheddar cheese evenly over the tortilla. We want a good cheese base for all the burger goodness! This step always feels like I’m building a cheesy, edible foundation. Don’t let it get too dark yet, just enough to start melting.
- Layer the Smashburger Goodness:: Once your cheese base is melty, carefully transfer your cheesy smashburger patties onto one half of the tortilla. You’ll want about two patties per quesadilla, overlapping them slightly if needed. Pile on some of those thinly sliced dill pickles and a sprinkle more of your diced onion if you like (I always do!). Top with a little more grated cheddar. This is where you can really customize your Smashburger Quesadillas Crispy. Don’t be shy with the toppings, but don’t overload it so much you can’t fold it, a mistake I’ve made many times!
- Crispy Golden Finish:: Place the second buttered tortilla, butter-side up, on top of the burger-loaded tortilla. Or, if you’re using one large tortilla, fold the empty half over the filled half. Press down gently with your spatula. Cook for 3-4 minutes per side, until both sides are deeply golden brown and crispy, and the cheese inside is gloriously melted and gooey. You might need to adjust the heat so it doesn’t burn, but gets that perfect crunch. I love hearing that sizzle and seeing the cheese ooze out a little – that’s how you know it’s good!
- Slice and Serve:: Carefully slide your beautiful, crispy smashburger quesadilla onto a cutting board. Let it rest for just a minute or two – this helps the cheese set a tiny bit and makes it easier to cut without all the fillings escaping. Slice it into wedges, like a pizza. Now, for the fun part: serve immediately with your favorite dippers like that special sauce, extra ketchup, or mustard. I honestly can’t wait to dig in every single time. It’s truly a celebration of flavor and texture, and the perfect end to a long day.