Cheesy Griddled Smashburger Quesadillas (Printable Version)

Crispy quesadillas with thin beef patties, melted cheese, caramelized onions, and zesty mayo-mustard sauce.

# What You'll Need:

→ Smashburger Patties

01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 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

# Steps:

01 - In a medium bowl, gently combine ground beef with salt, pepper, and garlic powder until just incorporated, taking care not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat and coat with 1 tablespoon vegetable oil. Add sliced onion to one side and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate.
03 - Divide beef mixture into 8 equal portions and gently roll each into a loose ball.
04 - 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 in diameter. Cook undisturbed until edges are deeply browned and juices bubble to the surface, about 2 minutes. Season tops with salt and pepper.
05 - Flip patties and immediately top each with 1 slice cheddar cheese and 1 slice American cheese. Cook until cheese is melted and edges are crisp, approximately 1 minute. Transfer to a plate.
06 - Wipe griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
07 - For each quesadilla, place a tortilla on the griddle and layer 2 cheesy patties side by side. Sprinkle with cooked onions and drizzle with sauce prepared by whisking mayonnaise, Dijon mustard, and Worcestershire sauce together. Top with a second tortilla.
08 - Cook until the bottom tortilla is golden and crisp, approximately 2 minutes, pressing gently with a spatula. Flip 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. Repeat with remaining ingredients to make 2 large quesadillas total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Insights:

01 -
  • Every bite delivers the crispy edge of a smashburger and the gooey pull of a quesadilla in one hand held package.
  • The combo of sharp cheddar and American cheese creates a creamy, tangy melt that holds everything together beautifully.
  • You can prep, cook, and serve this in under an hour, making it perfect for weeknight cravings or impromptu gatherings.
  • The punchy mayo mustard sauce cuts through the richness and ties all the flavors together without overpowering anything.
02 -
  • If you don't press the beef balls immediately when they hit the griddle, you'll lose that crucial crispy crust, timing is everything here.
  • Wiping the griddle clean between batches prevents burnt bits from sticking to your tortillas and ruining the texture.
  • Let the quesadilla rest for a full minute before slicing, or the cheese will run out and you'll lose that gooey center.
03 -
  • Use a second heavy skillet or a cast iron press on top of the quesadilla while it cooks to help everything stick together and create even browning.
  • If you want extra flavor, add a sprinkle of smoked paprika or cayenne to the beef mixture before smashing.
  • Don't skip the butter on the tortillas, oil alone won't give you that rich, golden crust.
  • For a spicy kick, swap the sharp cheddar for pepper jack or tuck a few sliced jalapenos inside with the onions.
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