Smashburger Quesadillas

Total Time: 20 Minutes | Servings: 2-4 | Difficulty: Easy

This mashup combines the crispy, lacy edges of a classic smashburger with the gooey, cheesy satisfaction of a quesadilla. It’s a fast, high-protein dinner that's perfect for busy weeknights.

Ingredients

The Burgers & Tortillas

Ground Beef: 1 lb (80/20 lean-to-fat ratio is best for flavor and browning)

Tortillas: 4 medium (fajita or soft taco size) flour tortillas

Cheese: 2 cups shredded cheddar, Monterey Jack, or American cheese

Seasoning: Salt, black pepper, and garlic powder

Butter/Oil: 1 tbsp for the pan

The "Special Sauce"

1/4 cup Mayonnaise

1 tbsp Yellow mustard

1 tbsp Ketchup

1 tsp Pickle juice (or finely minced pickles)

1/2 tsp Paprika

Optional Toppings

Thinly sliced red onions

Pickle chips

Shredded lettuce

Instructions

1. Prep the Sauce and Beef

In a small bowl, whisk together the mayonnaise, mustard, ketchup, pickle juice, and paprika. Set aside. Divide the ground beef into 4 equal portions and roll them into loose balls (do not overwork the meat).

2. The "Smash" Technique

Heat a large cast-iron skillet or flat griddle over medium-high heat. Lightly grease with oil or butter. Place a beef ball on the skillet. Immediately place a tortilla directly on top of the beef.

Using a heavy spatula (or a burger press), press down firmly on the tortilla to "smash" the beef underneath into a thin, even layer that covers most of the tortilla's surface.

3. Sear and Flip

Cook for about 2–3 minutes without moving it. You want the beef to develop a dark, crispy crust.

Carefully flip the whole thing over so the tortilla is now on the bottom (against the pan) and the cooked beef is facing up.

4. Melt the Cheese

Immediately sprinkle a generous amount of cheese over the hot beef. If adding onions or pickles inside, add them now. Fold the tortilla in half to create a half-moon shape.

5. Final Crisp

Cook for another 1–2 minutes per side until the tortilla is golden brown and crispy, and the cheese is completely melted.

6. Serve

Slide the quesadilla onto a cutting board. Let it rest for 60 seconds, then slice into wedges. Serve with the special sauce on the side or drizzled over the top.