Crispy Smashburger Quesadillas: Easy Weeknight Comfort (Print Version)

Smashburger Quesadillas bring juicy beef, melty cheese, and crispy tortillas together for a quick, satisfying meal. Perfect for an easy dinner!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Fusion
Dietary: Meat-Lover's Dream

# Ingredients:

→ Smashburger Base

01 - 1 lb Ground Beef (80/20 chuck)
02 - 1/4 cup finely diced Yellow Onion
03 - 1 tsp Garlic Powder
04 - 1 tsp Onion Powder
05 - 1/2 tsp Salt
06 - 1/4 tsp Black Pepper

→ Quesadilla Essentials

07 - 8 Large Flour Tortillas
08 - 2 cups freshly grated Sharp Cheddar Cheese
09 - 2 tbsp Butter or Neutral Oil

→ Flavor Enhancers

10 - 1/4 cup Dill Pickle Slices

→ Optional Toppings

11 - Ketchup, Mustard, or your favorite burger sauce for dipping
12 - Extra pickle slices or sliced jalapeños

# Instructions:

01 - First things first, get that ground beef into a bowl. Add your finely diced yellow onion, garlic powder, onion powder, a good pinch of salt, and a generous crack of black pepper. Now, gently mix it all together, but don’t overwork it! You want those flavors combined, but you don't want tough burgers. I usually just use my hands, which is a bit messy, but it ensures everything is evenly distributed. Form the mixture into loose, golf-ball-sized portions. Don't press them; they're meant to be smashed, not pre-formed patties, hon.
02 - Grab your largest, heaviest skillet – cast iron is my absolute favorite for this. Get it screaming hot over medium-high heat. Add a tiny bit of butter or oil, just enough to coat. Place a beef portion in the hot pan, then immediately cover it with a piece of parchment paper and use a sturdy spatula or a burger press to smash it down really thin, like a lacey, crispy patty. This is where the magic happens! Cook for about 2-3 minutes until you see those beautiful crispy, browned edges. Honestly, this is the step I always get a little too excited about, watching that crust form.
03 - Carefully peel off the parchment paper (it should come off easily if you smashed it well) and flip your smashed patty. Immediately, pile a good handful of that freshly grated sharp cheddar cheese over the patty. Let it cook for another minute or two, just until the cheese is gloriously melted and gooey, and the patty is cooked through. You'll smell that amazing beefy, cheesy aroma filling your kitchen – it’s intoxicating! This is where you really start to see the Smashburger Quesadillas come to life.
04 - While your cheesy patty is still in the pan, quickly place a large flour tortilla right on top of it, pressing down gently so the cheese adheres to the tortilla. Let it cook for about 30 seconds to a minute, allowing the tortilla to warm up and absorb some of that delicious beefy flavor and melted cheese. This little step ensures everything holds together beautifully later on. I’ve forgotten this once or twice and ended up with a less cohesive quesadilla, oops!
05 - Carefully slide the tortilla-covered patty off the hot pan and onto a plate. Add another pat of butter or a drizzle of oil to the pan if it’s looking dry. Place *another* large flour tortilla into the pan. Now, quickly place your cheesy patty (cheese side up, attached to the first tortilla) onto one half of this new tortilla. Add a few dill pickle slices next to the patty. Fold the other half of the fresh tortilla over the patty to form a half-moon. Press down gently with your spatula to encourage crisping.
06 - Cook the Smashburger Quesadilla for about 3-4 minutes on one side, until it’s beautifully golden brown and crispy. Then, with a confident flip (don't be scared!), cook it for another 3-4 minutes on the second side until it’s equally golden and crunchy. The cheese inside will be wonderfully melted, holding everything together, and the beef will be perfectly cooked. Slice it into wedges, and serve it up immediately. The smell of that crispy tortilla and savory beef is just divine!

# Notes:

01 - Don't overcrowd the pan when smashing your burgers; it drops the temperature and you lose that amazing crust. I learned that the hard way, trust me!
02 - You can prep the seasoned beef mixture a day ahead and keep it in the fridge. Makes weeknight cooking so much faster, which is a lifesaver.
03 - No cheddar? Monterey Jack or even a colby-jack blend works great. I once used a spicy pepper jack and it gave it a lovely kick!
04 - Serve these beauties with a side of homemade fry sauce or a simple crisp green salad to cut through the richness. It just completes the meal.

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - sturdy spatula
03 - burger press (optional
04 - but helpful)
05 - parchment paper

# Nutrition (Per Serving):

Calories: 750 Calories
Total Fat: 50g
Total Carbohydrate: 45g
Protein: 35g

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