Cheesy Griddled Smashburger Quesadillas (Printable)

Griddled quesadillas with smashburger patties, sharp cheddar, American cheese, onions, and tangy mayo-mustard sauce.

# What You 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

→ 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

# Directions:

01 - In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined; avoid overworking the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread to coat the surface.
03 - Add the sliced onion to one side of the griddle. Cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer onions to a plate and set aside.
04 - Divide beef mixture into 8 equal portions and roll each into a loose ball.
05 - Place 4 beef balls onto the hot griddle, spacing them evenly. Immediately press each one flat with a heavy spatula or burger press to form thin patties about 4 inches across.
06 - Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with a pinch of salt and pepper.
07 - Flip patties, then immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until cheese is melted and edges are crisp, about 1 minute more. Transfer patties to a plate.
08 - Wipe the griddle clean. Reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
09 - For each quesadilla: Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce (whisk mayonnaise, Dijon mustard, and Worcestershire together). Top with a second tortilla.
10 - Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula.
11 - Flip and cook the other side until golden, about 2 minutes more.
12 - Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
13 - Repeat with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Advice:

01 -
  • Every bite delivers the salty crunch of a smashburger and the gooey comfort of a quesadilla in one messy, satisfying package.
  • The mayo-mustard sauce cuts through all that richness with just enough tang to keep you reaching for another wedge.
  • You can have dinner on the table in under an hour, and it feels like something you'd wait in line for at a food truck.
02 -
  • If you skip the smash step and just cook regular patties, you lose the crispy lacy edges that make this recipe special, so commit to pressing down hard and fast.
  • Wiping the griddle clean between the patties and the tortillas prevents burnt bits from sticking to your quesadilla and turning bitter.
  • Resting the quesadilla for a full minute before slicing keeps the cheese from oozing out all over the cutting board and makes clean wedges possible.
03 -
  • Press the beef balls the second they hit the griddle, waiting even a few seconds lets the outside set and you lose the chance to smash them truly thin.
  • Whisk the sauce together right before assembling so the flavors stay bright and the Worcestershire doesnt settle at the bottom.
  • Use a pizza cutter instead of a knife to slice the quesadilla, it glides through the layers without squeezing out all the cheese and sauce.
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