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Smashburger Quesadillas

Smashburger quesadillas with crispy folded tortillas, smashed beef, and melted American cheese. This easy dinner blends cheeseburger flavors with a smash burger-style cook for a golden, crunchy bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Smash Sauce
  • 0.25 cup mayo
  • 1 tbsp ketchup
  • 1 tbsp mustard
  • 1 tbsp relish
Quesadillas
  • 1 lb ground beef (80/20)
  • 1 salt
  • 1 pepper
  • 1 garlic powder
  • 4 flour tortillas
  • 8 American cheese slices
  • 1 dill pickle slices
  • 0.25 cup diced white onion
  • 1 butter for the pan

Equipment

  • 1 cast iron skillet

Method
 

Make the smash sauce
  1. Mix the mayo, ketchup, mustard, and relish in a small bowl until smooth, then set aside for drizzling.
Smash the beef patties
  1. Season the ground beef with salt, pepper, and garlic powder, then divide into 4 portions.
  2. Heat a large cast iron skillet over high heat; add 1 portion of beef and smash flat, cooking 2 minutes until the edges look crispy.
  3. Flip the beef patty, add 2 American cheese slices on top, and cook 1 minute until the cheese melts.
  4. Remove the patty and repeat the process with the remaining beef portions and cheese, smashing and melting until all 4 are ready.
Assemble and crisp the quesadillas
  1. Butter one side of each flour tortilla, then place a tortilla in the skillet over medium heat with the buttered side down.
  2. Add a smashed beef patty, dill pickle slices, diced white onion, and a drizzle of smash sauce, then fold the tortilla in half.
  3. Cook 1–2 minutes per side until golden and crispy, with a visible cheese melt where it meets the edges.
  4. Serve immediately while the cheese is still stretchy and the tortilla stays crisp.

Notes

Pro tip: keep the skillet hot for the beef step and medium for the tortilla step—this prevents the tortilla from burning before the cheese melts. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet for best crispness. Freezing is not ideal because tortillas lose texture. For a lighter option, use reduced-fat American cheese and 90/10 ground beef.