Smash cheeseburger quesadillas Recipe

Jump to Recipe Print Recipe

This Smash cheeseburger quesadillas recipe is a cheesy and crispy recipe, which is made with ground beef and sharp Cheddar cheese. It’s a fun twist on a classic, the perfect weeknight dinner, ready in about 30 minutes.

Smash cheeseburger quesadillas Ingredients

All the best parts of a burger, transformed into a crispy quesadilla.

For the Quesadillas:

500g higher-welfare minced beef (preferably 80/20 chuck)
8 plain tortillas
2 onions, very finely sliced
75g Cheddar cheese, grated
Olive oil
Sea salt and freshly ground black pepper

For the Salad & Sauce:

3 large ripe tomatoes
6 jarred pickles in brine, plus 3 tbsp pickle juice
2 little gem or ½ an iceberg lettuce
3 tablespoons mayonnaise

How To Make Smash cheeseburger quesadillas

A step-by-step guide to this fun and delicious dinner mashup.

Prepare the Salad and Sauce: Reserve some whole lettuce leaves for serving. Roughly chop 2 of the tomatoes, the pickles, and the inner lettuce leaves. Very finely slice one of the onions and add most of it to the chopped salad mix, reserving some for the burgers. In a large bowl, make the sauce by mixing the mayonnaise with 1 tablespoon of the pickle juice and finely grating in the remaining tomato. Season well. Place the chopped salad on top of the sauce, ready to be tossed at the last minute.
Make the Beef Mixture: In a bowl, combine the minced beef with 2 tablespoons of the pickle juice, a pinch of sea salt, and black pepper. Use your hands to gently scrunch and mix everything together.
Form and Cook the “Smash Burger”: Divide the beef mixture into four equal portions. Place one portion in the middle of a tortilla and, using your fingers, squash and pat the mince out to the edges in a thin, even layer. Scatter some of the reserved sliced onions on top, pressing them gently into the meat.
Cook the Quesadilla: Heat a large non-stick frying pan over a medium-high heat with a drizzle of olive oil. Place the tortilla in the pan, meat-side down. Cook for 3 minutes, until the beef is golden, crispy, and cooked through.
Assemble and Flip: Carefully flip the tortilla over. Sprinkle a quarter of the grated cheese over the cooked beef, then place another tortilla on top and press down firmly with a spatula. Cook for 1 minute.
Finish and Serve: Flip the entire quesadilla and cook for a final 3 minutes, until the bottom is golden and the cheese is completely melted. Slide the quesadilla onto a board and slice it into wedges. Toss the chopped salad with the sauce. Serve the quesadilla wedges with the whole lettuce leaves and the chopped salad for loading up as you eat. Repeat the process for the remaining three quesadillas.

Recipe Tips

For the crispiest, juiciest smash burger quesadillas.

How to get a crispy tortilla? A hot, dry pan is key. Don’t add too much oil, just a light drizzle. Pressing down on the quesadilla with a spatula after the final flip ensures maximum contact with the pan, creating a perfectly golden and crispy exterior.
How to keep the burger patty from being dry? Use ground beef with a decent fat content (80/20 chuck is ideal). The pickle juice in the mixture also helps to tenderize the meat. Most importantly, pat the mince out very thinly on the tortilla so that it cooks quickly without drying out.
Can I make these on a griddle? Yes, a large flat-top griddle is perfect for this recipe! It gives you plenty of space to cook multiple quesadillas at once, making it ideal for feeding a family.
Can I use a different kind of cheese? Absolutely. While Cheddar is great, classic American cheese slices would provide an incredible, gooey melt. Pepper jack would be delicious for a spicy kick.

What To Serve With Smash cheeseburger quesadillas

Classic sides to complete the burger-night experience.

This loaded quesadilla is a hearty meal with its side salad, but it’s also fantastic with:

Crispy french fries or onion rings
A side of creamy coleslaw
Extra pickles and your favorite burger condiments for dipping

How To Store Smash cheeseburger quesadillas

These are best enjoyed immediately.

Best Eaten Fresh: For the best texture—a crispy tortilla, juicy beef, and melty cheese—these quesadillas should be assembled and eaten right away.
Storing Components: If you want to prep ahead, you can make the beef mixture, the chopped salad (undressed), and the sauce and store them in separate airtight containers in the refrigerator for up to 24 hours.

Smash cheeseburger quesadillas Nutrition Facts

An estimated guide per quesadilla.

Calories: 820 kcal
Carbohydrates: 55 g
Protein: 45 g
Fat: 48 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the best ground beef for this recipe?

For the best flavor and a juicy result, use ground chuck with a fat content of at least 20% (an 80/20 blend). Lean ground beef will result in a much drier patty.

Do I have to make the salad?

No, but it provides a wonderful freshness and crunch that perfectly complements the rich quesadilla. You could also just serve the quesadillas with classic burger toppings like sliced lettuce, tomato, and pickles on the side.

My quesadilla is falling apart when I flip it. What’s wrong?

The first flip (with the raw meat side up) can be tricky. Use a large, wide spatula and be confident. For the second flip (once the quesadilla is assembled), the recipe suggests a great trick: slide it onto a plate, then place the pan upside down over the plate and carefully flip the whole thing back into the pan.

Try More Recipes:

Louie and Gennaro’s ‘ultimate’ cheeseburgers Recipe
Ultimate barbecue burgers Recipe
SMASH BURGER Recipe