Save The kitchen smelled like a fairground when I first merged smashburgers with quesadillas on a random Tuesday. My roommate walked in mid-cook and literally said, "What IS that magic?" Weve been making them for game day ever since. The way the cheese melts into the crispy beef edges is something else entirely.
Last summer I made these for my cousins birthday and nobody spoke for ten solid minutes. Just chewing and happy noises. My aunt asked for the recipe before she even finished her first wedge. Now theyre requested at every family gathering without fail.
Ingredients
- 1 pound ground beef (80/20 blend): The higher fat content is nonnegotiable here. Lean beef wont give you those lacy crispy edges that make smashburgers legendary
- 1 teaspoon kosher salt: Use kosher salt. Table salt dissolves too quickly and makes the patties overly salty
- ½ teaspoon freshly ground black pepper: Freshly cracked makes a difference. Pre-ground loses its punch after a few weeks
- 1 teaspoon garlic powder: Adds a background savory note without overpowering the beef flavor
- 4 large flour tortillas: Get the good ones from the refrigerated section. They crisp up better than room temperature tortillas
- 8 slices sharp cheddar cheese: Sharp cheddar brings that tangy bite that cuts through the rich beef
- 4 slices American cheese: Dont knock it. American melts like nothing else and binds everything together
- 1 small yellow onion: Sweet yellow onions caramelize beautifully. Red onions stay too crunchy
- 2 tablespoons vegetable oil: High smoke point means you can crank the heat without setting off your smoke detector
- 2 tablespoons unsalted butter: Brushing the tortillas with butter creates that golden crunch you want in every bite
- 2 tablespoons mayonnaise: The creamy base for your sauce. Use real mayo not miracle whip
- 1 tablespoon Dijon mustard: Adds just enough sharpness to cut through all the cheese
- 1 teaspoon Worcestershire sauce: The umami bomb that makes the sauce taste like its been simmering for hours
Instructions
- Season the beef:
- Gently mix the ground beef with salt pepper and garlic powder until just combined. Dont overwork it or the patties will turn tough
- Heat your griddle:
- Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread it around until the surface shimmers
- Caramelize the onions:
- Toss sliced onions onto one side of the griddle. Cook them until theyre golden and softened about 5 minutes. Transfer to a plate and save them
- Form your patties:
- Divide the beef into 8 equal loose balls. Dont pack them tight. They should look like theyre barely holding it together
- Smash time:
- Place 4 beef balls on the hot griddle. Immediately press each one flat with a heavy spatula until theyre thin and about 4 inches across. You should hear sizzling
- Get the crust:
- Cook undisturbed until edges turn deep brown and juices bubble up about 2 minutes. Season the tops with another pinch of salt and pepper
- Flip and cheese:
- Flip each patty and top with 1 slice cheddar and 1 slice American. Cook until the cheese is completely melted and dripping about 1 minute
- Prep for quesadillas:
- Wipe the griddle clean and reduce heat to medium. Brush both sides of each tortilla with melted butter. Do this step carefully
- Build the first quesadilla:
- Place a tortilla on the griddle. Layer 2 cheesy patties side by side. Sprinkle with cooked onions and drizzle with your whisked sauce. Top with another tortilla
- Crisp it up:
- Cook until the bottom tortilla is golden and crisp about 2 minutes. Flip gently and cook the other side until golden. Press down with your spatula
- Rest and slice:
- Transfer to a cutting board and let it rest for 1 full minute. Slice into wedges with a sharp knife or pizza cutter
- Repeat and serve:
- Make the second quesadilla with remaining ingredients. Serve hot with pickles cilantro salsa or sour cream if you want
Save My friend requested these for his birthday instead of cake. Thats when I knew this recipe had graduated from weeknight dinner to full blown legend status. Nothing beats watching someone take that first bite and go completely silent.
Making The Sauce Ahead
Whisk the mayo Dijon and Worcestershire together up to three days before. Store it in the fridge and bring it to room temperature before using. Cold sauce can make hot cheese seize up slightly. Room temperature sauce blends seamlessly into the hot patties.
Getting The Perfect Smash
The real secret is pressing immediately and firmly. Hesitate for even ten seconds and the beef starts cooking unevenly. Use a flat sturdy spatula or even a second pan pressed on top. The thinner the patty the more crispy edges you get. Thats the whole point of smashing after all.
Best Cheese Combinations
Cheddar and American is the classic pairing but the world is your cheese board here. Pepper jack adds a gentle kick if you like heat. Provolone melts beautifully and brings a milder flavor. Mix and match until you find your perfect combo.
- Try gruyere for a nutty sophisticated twist that pairs surprisingly well with the beef
- A little bit of smoked gouda adds incredible depth without overwhelming the other flavors
- Sprinkle some parmesan on the outside of the tortilla before griddling for extra crispy edges
Save These quesadillas have turned more picky eaters into believers than anything else in my cooking repertoire. Hope they become a staple in your kitchen too.
Recipe FAQ Section
- → What's the secret to perfectly crispy smashburger patties?
Achieve an irresistible crisp by pressing the beef firmly onto a preheated, hot griddle immediately after placing it. Cook undisturbed for about 2 minutes per side until the edges are deeply browned and crispy, ensuring a juicy interior.
- → How can I prevent my quesadillas from becoming soggy?
Ensure your griddle is at the correct medium heat and brush the tortillas lightly with melted butter. Cook each side until golden and crisp, turning only once. Avoid overfilling the quesadillas, as excess moisture can lead to sogginess.
- → Can I use different types of cheese for these quesadillas?
Absolutely! While sharp cheddar and American cheese offer classic flavor and melt, feel free to experiment. Pepper jack adds a spicy kick, while Monterey Jack provides a milder, creamy melt. Any good melting cheese will work well.
- → What's the best way to reheat leftover smashburger quesadillas?
For the best texture, reheat leftovers in a dry skillet over medium heat until warmed through and crispy. The microwave can make them soft, so the skillet method is preferred to restore that delightful griddled crispness.
- → Are there any vegetarian alternatives for the patties?
While this dish traditionally features beef, you could adapt it using plant-based burger patties. Season them similarly and smash them on the griddle for a comparable texture, then proceed with the quesadilla assembly.