Go Back

Smashburger Quesadillas

Smashburger quesadilla mash-up with smashed 80/20 beef, melty American cheese, and pickles inside a golden crispy tortilla. A smash burger recipe meets a fusion quesadilla for an easy dinner with cheesy, crunchy layers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Smash Sauce
  • 0.25 cup mayo
  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 1 tbsp relish
Beef Filling
  • 1 lb ground beef 80/20
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.25 cup diced white onion
  • 0.5 dill pickle slices
Quesadilla Assembly
  • 4 flour tortillas large
  • 8 American cheese slices 8 slices total
  • 1 butter for the pan

Equipment

  • 1 cast iron skillet

Method
 

Mix smash sauce
  1. In a small bowl, mix mayo, ketchup, mustard, and relish until smooth, then set aside.
Smash and cook the beef patties
  1. Season ground beef with salt, pepper, and garlic powder, then divide into 4 portions.
  2. Heat a large skillet over high heat until hot, add 1 portion of beef, and smash flat to a thin patty.
  3. Cook the patty for 2 minutes, watching for browned, crispy edges.
  4. Flip the patty and immediately add 2 American cheese slices on top.
  5. Cook for 1 more minute until the cheese melts and the beef is browned, then remove and repeat with the remaining portions.
Assemble and cook the quesadillas
  1. Butter one side of each flour tortilla.
  2. Place a tortilla in the skillet over medium heat (buttered side down), add a beef patty, dill pickle slices, diced white onion, and a drizzle of smash sauce.
  3. Fold the tortilla in half and cook for 1–2 minutes, until the underside is golden and crisp.
  4. Flip and cook the folded quesadilla for another 1–2 minutes until both sides are golden, crispy, and the cheese inside is melted.
  5. Serve immediately while the cheese is stretchy.

Notes

Pro tip: keep the skillet very hot for the smashed patties so the edges crisp, then lower to medium for the tortillas so they brown without burning. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet for best crisping (freeze cooked quesadillas up to 2 months). For a lighter option, use lean ground turkey and reduced-fat American-style cheese—texture stays close, melting remains good.