why make this recipe
Smashburger Quesadillas combine two comfort-food favorites — the crispy, caramelized edges of a smashed burger and the melty, cheesy fold of a quesadilla. They’re quick, crowd-pleasing, and perfect for weeknights, game days, or when you want something fun and flavorful without a lot of fuss.
introduction
This recipe turns simple ground beef and tortillas into a crunchy, flavorful pocket that tastes like a cheeseburger folded into a quesadilla. A fast cook time and minimal cleanup make these an ideal option when you want maximum satisfaction from a few pantry staples.
how to make Smashburger Quesadillas
The technique is what sets these apart: you press small patties of beef directly onto half of a tortilla, sear them until deeply browned, then fold with cheese and crisp both sides. That smashing step creates those sought-after browned edges and intense beef flavor, while the tortilla crisps into a satisfying, crunchy shell.
Ingredients :
- 1 lb ground beef
- Salt, pepper, garlic powder (to season)
- 4 large flour tortillas
- 1 cup shredded cheddar or American cheese
- Optional: pickles, diced onions, burger sauce for serving
Directions :
- Heat a skillet or griddle over medium-high heat.
- Press a small handful of ground beef directly onto one half of each tortilla. Season well.
- Cook beef side down for 2–3 minutes until browned.
- Flip, sprinkle with cheese, fold in half, and grill both sides until crispy and melty.
- Slice and serve with your favorite burger toppings or dipping sauce.
how to serve Smashburger Quesadillas
Serve hot, straight from the griddle. Cut into wedges and pair with classic burger accompaniments like pickles, diced onions, ketchup, mustard, or a tangy burger sauce. They also work well with a side salad, fries, or a bowl of salsa for dipping.
how to store Smashburger Quesadillas
Cool completely, then wrap tightly in foil or place in an airtight container. Refrigerate for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) until warmed through and crisp — microwaving will warm but sacrifice crispness.
tips to make Smashburger Quesadillas
- Use a hot, well-preheated skillet for the best browning and crisp texture.
- Don’t overfill the beef portion; small, thin smashed patties cook quickly and crisp well.
- Season the meat generously — salt and garlic powder enhance the beefy flavor.
- If you like extra crispness, press the folded quesadilla gently with a spatula while it cooks.
- For even melting, cover the pan briefly after folding to trap heat.
variation (if any)
- Turkey or chicken: Substitute ground turkey or chicken, but add a touch more seasoning or a splash of Worcestershire for depth.
- Veggie version: Use seasoned crumbled plant-based beef or finely chopped and sautéed mushrooms with a touch of soy sauce.
- Deluxe: Add bacon bits, caramelized onions, or switch to pepper jack for spice.
FAQ
Q: Can I assemble these ahead of time?
A: You can pre-measure and season the beef, but smash and cook just before serving for best texture.
Q: What cheese melts best?
A: American or mild cheddar melts smoothly and gives a classic burger-cheese flavor.
Q: Can I bake them instead of skillet-cooking?
A: Yes — brush lightly with oil and bake at 425°F (220°C) until golden and melty, flipping once.
Conclusion
For a tested, flavorful take on burger-meets-quesadilla, see the original method and variations at Smashburger Quesadillas Recipe at Serious Eats.
Smashburger Quesadillas
Ingredients
Method
- Heat a skillet or griddle over medium-high heat.
- Press a small handful of ground beef directly onto one half of each tortilla. Season well.
- Cook beef side down for 2–3 minutes until browned.
- Flip, sprinkle with cheese, fold in half, and grill both sides until crispy and melty.
- Slice and serve with your favorite burger toppings or dipping sauce.
