Sometimes the best meals are born from mixing two favorites—like these Smashburger Quesadillas. I first tried them during a family game night when I couldn’t decide between making burgers or quesadillas. The result was crispy tortillas filled with juicy smashed beef, melted cheese, and all the toppings you love on a burger. Each bite is smoky, cheesy, and crunchy, making it the ultimate comfort food mashup. Best of all, they’re quick to make and a guaranteed crowd-pleaser for both kids and adults.
Ingredients
- 1 lb ground beef (80/20 blend for best flavor)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 large flour tortillas
- 1 1/2 cups shredded cheddar cheese (or American cheese slices)
- 1/2 cup diced onion (optional)
- 1/2 cup pickles, thinly sliced
- 1/4 cup burger sauce (mayo + ketchup + mustard blend)
- 2 tbsp butter or oil for frying
Optional toppings: shredded lettuce, tomato slices, jalapeños
Instructions
- Heat a cast iron skillet over medium-high heat.
- Form beef into 4 equal balls. Place each on the hot skillet, smash flat with a spatula, and season with salt, pepper, and garlic powder. Cook until browned and slightly crispy.
- Remove burgers and wipe the skillet clean. Add butter and place one tortilla in the pan.
- Layer with cheese, a smashed burger patty, onions, pickles, and burger sauce. Top with more cheese and another tortilla.
- Cook until golden and crispy, flipping once. Repeat with remaining ingredients.
- Slice into wedges and serve hot with extra sauce.
Substitutions
- No cheddar? Use American, Colby Jack, or pepper jack for extra flavor.
- Want it leaner? Swap ground beef for ground turkey or chicken.
- Vegetarian version: Use plant-based ground “beef” and vegan cheese.
- Gluten-free: Use gluten-free tortillas.
Equipment
- Cast iron skillet or large frying pan
- Sturdy spatula (for smashing)
- Knife and cutting board
- Mixing bowls
- Plate for assembling quesadillas
Storage
Refrigerator: Store cooled quesadillas in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze up to 2 months. Reheat in a skillet for crispiness.
Reheating: Warm in oven or skillet—avoid microwaving, as tortillas lose crunch.
Top Tips
- Smash beef thin for crispy edges and juicy centers.
- Don’t overstuff quesadillas—keep filling balanced for even cooking.
- Preheat skillet well for that golden crust.
- Serve with dipping sauces like ranch, chipotle mayo, or extra burger sauce.
FAQs
Can I use corn tortillas instead of flour?
Flour tortillas hold up better, but corn tortillas can be used for a smaller version.
What’s the best cheese for Smashburger Quesadillas?
Cheddar or American cheese melt the best, but you can mix cheeses for extra flavor.
Can I make these ahead of time?
Yes, assemble and refrigerate. Cook just before serving to keep them crispy.
What sauce goes best with them?
A simple burger sauce (mayo, ketchup, mustard) is classic, but chipotle mayo or ranch are great too.