Cheesy Griddled Smashburger Quesadillas (Print Version)

Crispy tortillas stacked with thin beef patties, melted cheese, sweet onions, and zesty mustard-mayo sauce.

# What You’ll Need:

→ Smashburger Patties

01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder

→ Quesadillas

05 - 4 large flour tortillas (8-10 inches each)
06 - 8 slices sharp cheddar cheese
07 - 4 slices American cheese
08 - 1 small yellow onion, thinly sliced
09 - 2 tablespoons vegetable oil, divided
10 - 2 tablespoons unsalted butter, melted

→ Mayo-Mustard Sauce

11 - 2 tablespoons mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce

→ Optional Garnishes

14 - Sliced pickles
15 - Chopped fresh cilantro
16 - Salsa
17 - Sour cream

# How-To Steps:

01 - In a medium bowl, gently combine ground beef with kosher salt, black pepper, and garlic powder until just incorporated. Avoid overworking the meat to maintain tender texture.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and distribute evenly across the surface.
03 - Place sliced yellow onion on one side of the griddle and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate and reserve.
04 - Divide beef mixture into 8 equal portions and gently roll each into a loose ball. Place 4 beef balls onto the hot griddle with even spacing.
05 - Immediately press each beef ball flat with a heavy spatula or burger press to create thin patties approximately 4 inches across. Cook undisturbed until edges develop a deep brown crust and juices begin to bubble, about 2 minutes. Season tops lightly with salt and pepper.
06 - Flip patties and immediately top each with 1 slice of sharp cheddar cheese and 1 slice of American cheese. Cook until cheese is completely melted and edges are crispy, approximately 1 minute more. Transfer patties to a plate.
07 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until well blended.
08 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each flour tortilla lightly with melted butter. For each quesadilla, place one tortilla on the griddle and layer 2 cheese-topped patties side by side, sprinkle with cooked onions, and drizzle with mayo-mustard sauce. Top with a second tortilla.
09 - Cook the quesadilla until the bottom tortilla is golden and crisp, approximately 2 minutes, gently pressing down with a spatula.
10 - Carefully flip the quesadilla and cook the other side until golden and crispy, approximately 2 minutes more.
11 - Transfer the quesadilla to a cutting board and allow to rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
12 - Repeat the quesadilla assembly and cooking process with remaining ingredients to make the second quesadilla. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Hints:

01 -
  • Every bite has crispy beef edges, melted cheese, and buttery tortilla crunch all at once.
  • It cooks fast enough for a weeknight but feels special enough to serve friends without warning.
  • The tangy sauce cuts through all that richness so you can actually finish a whole serving.
  • You get to use a spatula like a weapon, smashing beef flat and feeling like a diner line cook.
02 -
  • Do not skip the smash step or press down gently; you need to flatten those patties hard and fast to get the crispy edges that make this recipe work.
  • If your griddle isn't hot enough, the beef will steam instead of sear, and you'll end up with gray, sad patties instead of caramelized beauties.
  • Let the quesadilla rest for a full minute before slicing or the cheese will run out everywhere and you'll lose half the filling to the cutting board.
03 -
  • Press a piece of parchment paper over the beef ball before smashing to keep the spatula clean and prevent sticking.
  • Add a splash of water to the griddle and cover with a lid right after adding cheese to steam-melt it faster without overcooking the beef.
  • Use a pizza cutter to slice the quesadilla; it glides through without dragging the cheese or tearing the tortilla.
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