Cheesy Griddled Smashburger Quesadillas

Experience the ultimate flavor mashup with these Cheesy Griddled Smashburger Quesadillas. This recipe takes the best elements of a classic American burger—crispy-edged patties and melted cheese—and folds them into a buttery, toasted tortilla for a crunch in every single bite. Topped with sweet sautéed onions and a punchy mayo-mustard sauce, this dish is a crowd-pleasing dinner that is ready in under an hour.

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Making these quesadillas on a flat griddle allows you to cook the beef and the onions simultaneously, building layers of flavor. By smashing the beef balls flat immediately upon hitting the heat, you achieve that coveted maillard reaction crust that defines a world-class burger.

Ingredients

• For the Smashburger Patties: 1 pound (450 g) ground beef (80/20 blend), 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder
• For the Quesadillas: 4 large flour tortillas (8–10 inches each), 8 slices sharp cheddar cheese, 4 slices American cheese, 1 small yellow onion (thinly sliced), 2 tablespoons vegetable oil (divided), 2 tablespoons unsalted butter (melted)
• For the Sauce: 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce
• Optional Garnishes: Sliced pickles, chopped fresh cilantro, salsa, sour cream

Instructions

1. Prepare the Beef

In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined; avoid overworking the meat.

2. Sauté the Onions

Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and cook the sliced onion until golden and softened (about 5 minutes). Set onions aside on a plate.

3. Smash the Patties

Divide beef mixture into 8 balls. Place 4 balls onto the hot griddle and immediately press each flat with a heavy spatula or burger press to form thin 4-inch patties. Cook for 2 minutes undisturbed.

4. Season, Flip, and Cheese

Season tops with salt and pepper, flip the patties, and immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until cheese melts (1 minute) and remove to a plate.

5. Assemble Quesadillas

Wipe the griddle and reduce to medium heat. Brush tortillas with butter. Place a tortilla down, layer 2 cheesy patties, sautéed onions, and a drizzle of the sauce (whisked mayonnaise, Dijon, and Worcestershire). Top with a second tortilla.

6. Griddle and Serve

Cook until the bottom is golden and crisp (2 minutes), flip, and cook the other side for 2 minutes. Rest for 1 minute, then slice into wedges. Repeat for the second quesadilla.

Zusatztipps für die Zubereitung

To get the best results, use medium-high heat for the patties to ensure a proper crust. The smash technique is essential for achieving those signature crispy edges. When griddling the tortillas, maintain medium heat so they become golden and crisp without burning.

Varianten und Anpassungen

For a spicy variation, swap the sharp cheddar for pepper jack cheese or add sliced jalapenos to the filling. You can also customize the sauce by adjusting the ratio of Dijon mustard for a sharper bite.

Serviervorschläge

Serve these wedges hot immediately after slicing. They pair perfectly with classic burger accompaniments like sliced pickles and fresh cilantro, or with traditional quesadilla sides like salsa and sour cream.

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These Cheesy Griddled Smashburger Quesadillas offer a delightful twist on comfort food, combining two favorites into one irresistible dish. Whether you're hosting a game night or looking for a fun family dinner, these are sure to be a hit. Enjoy the crunchy, cheesy, and savory goodness!

Questions & Answers

→ What makes smashburger patties different from regular burgers?

Smashburgers are pressed thin onto a screaming hot griddle, creating crispy, lacy edges while keeping the interior juicy. This technique maximizes the Maillard reaction for deep beefy flavor in every bite.

→ Can I use corn tortillas instead of flour?

Corn tortillas will work but may crack when folded. Flour tortillas stay pliable and handle the heavy filling better. If using corn, warm them first to increase flexibility and consider making smaller, open-faced versions.

→ What's the best cheese blend for these quesadillas?

Sharp cheddar provides bold flavor while American cheese melts beautifully for that perfect cheese pull. The combination delivers both taste and texture. Pepper jack works great for a spicy variation.

→ How do I prevent soggy quesadillas?

Cook patties until edges are crisp and drain excess fat before assembling. Keep heat at medium when griddling the tortillas—too high burns them, too low makes them greasy. Let them rest briefly before slicing so the filling sets.

→ Can I make the sauce ahead of time?

Absolutely. The mayo-mustard sauce keeps refrigerated for up to a week. Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce until smooth. Bring to room temperature before serving for best consistency.

→ What's the best way to reheat leftovers?

Skip the microwave—it makes tortillas tough. Reheat in a dry skillet over medium heat for 2-3 minutes per side until crispy and heated through. A toaster oven at 350°F also works well to restore crunch.