Cheesy Griddled Smashburger Quesadillas (Print Version)

Crispy smashed beef patties sandwiched in buttery tortillas with melted cheese and caramelized onions

# What You'll Need:

→ 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

→ 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 Make It:

01 - In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined. Avoid overworking the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat the surface evenly.
03 - Add sliced onion to one side of the griddle. Cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer to a plate and set aside.
04 - Divide beef mixture into 8 equal portions and roll each into a loose ball.
05 - Place 4 beef balls onto the hot griddle, spacing evenly. Immediately press each one flat with a heavy spatula or burger press to form thin patties about 4 inches across.
06 - Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with a pinch of salt and pepper.
07 - Flip patties, then immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until cheese is melted and edges are crisp, about 1 minute more. Transfer patties to a plate.
08 - Wipe the griddle clean. Reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
09 - For each quesadilla: Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce made by whisking mayonnaise, Dijon mustard, and Worcestershire together. Top with a second tortilla.
10 - Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula.
11 - Flip quesadilla and cook the other side until golden, about 2 minutes more.
12 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
13 - Repeat with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Tips:

01 -
  • Every bite delivers that diner-style burger crust with the gooey, handheld ease of a quesadilla.
  • The double cheese layer, sharp cheddar plus American, melts into every crevice and binds the patties to the tortilla.
  • Sweet onions and tangy sauce cut through the richness so you never feel weighed down.
  • It cooks fast once you get your rhythm, and the griddle does all the heavy lifting.
02 -
  • Do not skip the smash; pressing the beef thin creates maximum surface area for crust, and that crust is where all the flavor lives.
  • Wipe the griddle between batches so burnt bits do not stick to the tortillas and turn them bitter.
  • Let the quesadilla rest for a full minute before slicing or the cheese will ooze out and you will lose half the filling.
  • If your griddle is not large enough for two patties at once, work in batches and keep the cooked patties warm under foil.
03 -
  • Press down hard and fast when smashing; hesitation means uneven patties and a weak crust.
  • Use parchment paper between the spatula and the beef if you are worried about sticking, then peel it off before flipping.
  • For extra crunch, sprinkle a pinch of shredded cheese directly onto the griddle before placing the tortilla so it fries into a lacy skirt.
  • If you double the recipe, keep finished quesadillas warm in a 200-degree oven while you cook the rest.
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