# 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
# Directions:
01 - In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined, 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 spread to coat the surface. Add sliced onion to one side of the griddle, cook while stirring occasionally until golden and softened, about 5 minutes, then transfer to a plate.
03 - Divide beef mixture into 8 equal portions and roll each into a loose ball.
04 - Place 4 beef balls onto the hot griddle, spacing them evenly. Immediately press each one flat with a heavy spatula or burger press to form thin patties about 4 inches across. Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes.
05 - Season patty tops with a pinch of salt and pepper. 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.
06 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl.
07 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter. Place a tortilla on the griddle and layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with sauce. Top with a second tortilla.
08 - Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula. Flip and cook the other side until golden, about 2 minutes more.
09 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
10 - Repeat assembly and cooking process with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.
