Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy quesadillas stuffed with juicy smashed beef patties, melted cheddar and American cheese, sweet onions, and zesty mayo-mustard sauce.

# What You Need:

→ Smashburger Patties

01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - ½ 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 salt, pepper, and garlic powder until just blended, being careful not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and coat the surface evenly. Add sliced onion to one side of the griddle, stirring occasionally until golden and softened, approximately 5 minutes. Transfer cooked onions to a plate.
03 - Divide beef mixture into 8 equal portions and roll each into a loose ball. Place 4 beef balls onto the hot griddle with even spacing. Immediately press each one flat with a heavy spatula or burger press to form thin patties approximately 4 inches across.
04 - Cook patties without disturbing until edges are deeply browned and juices bubble to the surface, approximately 2 minutes. Season tops with a pinch of salt and pepper.
05 - Flip patties, then immediately top each with 1 slice of cheddar cheese and 1 slice of American cheese. Cook until cheese melts and edges are crisp, approximately 1 minute more. Transfer patties to a plate.
06 - Wipe the griddle clean and reduce heat to medium. In a small bowl, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce. Brush both sides of each tortilla lightly with melted butter.
07 - For each quesadilla: Place a buttered tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with the prepared sauce. Top with a second buttered tortilla.
08 - Cook until the bottom tortilla is golden and crisp, approximately 2 minutes, pressing gently with a spatula. Flip carefully and cook the other side until golden, approximately 2 minutes more.
09 - Transfer quesadilla to a cutting board and allow to rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
10 - Repeat assembly and cooking process with remaining ingredients to create 2 large quesadillas total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Advice:

01 -
  • It gives you all the satisfaction of a smashburger with the portability and crunch of a quesadilla.
  • The double cheese layer creates a creamy, melty center that holds everything together.
  • You get crispy edges on both the beef and the tortilla, which is basically texture heaven.
  • It comes together in under an hour and uses one pan for almost everything.
02 -
  • Do not skip the smash, pressing the beef thin and fast is what creates those crispy, lacy edges that make this dish work.
  • Always let the quesadilla rest for a minute before slicing or the cheese will ooze out everywhere and you will lose half the filling.
  • If your griddle is not hot enough, the patties will steam instead of sear, and you will miss out on the crust.
  • Use a second spatula or a plate to help flip the quesadilla if it feels too loaded, flipping with confidence prevents tearing.
03 -
  • Press the beef balls as soon as they hit the griddle, waiting even ten seconds will reduce the crust you get.
  • Use parchment paper between the spatula and the beef if you do not have a burger press, it prevents sticking and gives you even pressure.
  • Brush the tortillas with butter right before they hit the griddle, not too far in advance, or they will get soggy.
  • If you want extra crispy edges, let a little cheese spill out onto the griddle, it will fry into crispy cheese lace that you can peel off and snack on.
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