Description
Smash Burger Quesadillas combine the juicy, flavorful charm of classic smash burgers with the crispy, cheesy goodness of quesadillas. This recipe features seasoned, smashed ground beef patties layered with melted American cheese, pickles, and onions sandwiched between warm flour tortillas, finished with a tangy special sauce and fresh shredded lettuce for a delicious twist on two beloved comfort foods.
Ingredients
Special Sauce
- 6 tablespoons (90 ml) mayonnaise
- 2 tablespoons (30 ml) ketchup
- 2 tablespoons (30 g) minced sweet pickles or sweet pickle relish
- 1 teaspoon granulated sugar
- 1/2 teaspoon white vinegar
Quesadillas
- 20 ounces (570 g) ground beef
- 2 tablespoons (30 ml) vegetable oil
- 16 slices American cheese singles
- 8 (8- to 9-inch) flour tortillas
- 1 medium yellow onion, finely chopped (about 1 cup)
- 20 to 24 dill pickle chips
- 1 cup (45 g) shredded iceberg lettuce
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Special Sauce: In a small bowl, mix together mayonnaise, ketchup, minced sweet pickles or sweet pickle relish, granulated sugar, and white vinegar until smooth. Set aside or refrigerate if not using immediately.
- Form the Beef Balls: Divide the ground beef into four equal portions of 5 ounces each, shaping them into balls by pressing gently just until the meat holds together without falling apart.
- Heat the Skillet: Add the vegetable oil to a 12-inch stainless steel, carbon steel, or cast iron skillet. Heat the skillet over medium-high heat until the oil begins to smoke slightly, indicating it is hot enough.
- Smash and Cook Patties: Place a beef ball in the hot skillet. Using a wide, stiff metal spatula (optionally pressing down further with a second spatula or sturdy tool), press the ball down firmly to form a patty roughly the diameter of a tortilla. Season with kosher salt and freshly ground black pepper. Cook undisturbed for 2 to 3 minutes until a dark brown crust forms.
- Flip and Add Cheese and Toppings: Carefully flip the patty using the spatula, scraping up any browned bits from the skillet. Immediately top the cooked side with 2 slices of American cheese. Cook for 30 seconds, then add 5 to 6 dill pickle chips and 1 to 2 tablespoons of finely chopped onion on top of the cheese.
- Assemble and Press Quesadilla: Place one flour tortilla over the toppings, pressing firmly with the spatula to adhere the cheese and fillings to the tortilla. Flip the patty over again, add 2 more slices of cheese on the exposed side, and place the second tortilla on top. Press again to secure.
- Final Cook and Remove: Flip the entire quesadilla once more and cook for about 30 seconds to allow the cheese to fully melt and the quesadilla to become golden and crispy. Remove from the skillet and repeat the process with remaining beef balls and tortillas.
- Serve: Slice each quesadilla into 6 equal triangles. Top with shredded iceberg lettuce if desired, and drizzle with special sauce or serve the sauce on the side for dipping.
Notes
- Use a heavy-bottomed skillet like stainless steel, carbon steel, or cast iron for best results when smashing and searing the patties.
- Press the patties evenly and firmly to get a good crust and uniform thickness.
- Adjust seasoning with salt and pepper to taste before cooking.
- The special sauce can be made ahead and refrigerated for up to 3 days.
- For crispier quesadillas, cook a little longer on the last flip, but be careful not to burn.
- Serve immediately for best texture and flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Sautéing and Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla (approximate)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
