Smashburger Quesadillas

I invented this because I could not decide between a burger and a quesadilla and my inner kitchen rebel said, “Why not both?” Smashburger Quesadillas are exactly what they sound like: thin, gloriously charred smashed beef with crispy edges, melty cheese, maybe a cheeky smear of sauce, all sandwiched in a tortilla that crisps up like it’s trying to get away from adulthood. It’s fast, wrecks one pan (maybe two if you’re optimistic), and tastes like a decision you absolutely should have made sooner.

One night my husband declared he was “helping” by manning the pan. He confidently flipped a perfect patty—right into the tortilla stack, which then decided to fold itself into an abstract sculpture mid-flip. The toddler applauded. The dog ate the evidence. I kept calm, salvaged three slightly deconstructed quesadillas, and pretended the char was intentional. Pro tip: when your spouse calls their attempt “rustic,” smile and pocket the compliment.

Time-Saving Hacks

– Shortcut: Use pre-shredded cheese. Yes, it’s a little dusty on the edges, but it melts and doesn’t judge.
– Shortcut: Cook a big batch of smashed patties and freeze extras. Reheat in a skillet for a minute—crisps up like magic.
– Dish avoidance: Use one large skillet and make quesadillas assembly-line style. Tortilla in, beef on one half, cheese on top, fold, flip—repeat until you’re full or out of tortillas.
– Sneaky trick: Spray the skillet with oil instead of adding it; less clean-up and your pan won’t feel personally attacked.
– Lazy sauce: Stir mayo + a splash of ketchup + hot sauce = clubhouse-level sauce without measuring. Eyeballing encouraged.

Serving Ideas

– Serve with chips and salsa because chips make everything feel party-ready—even if the party is a Wednesday at 6pm.
– Slice into wedges and hand them to your kids like edible frisbees. They’ll be thrilled. You’ll regret nothing.
– Serve with a small dollop of sour cream or guac. Or both. I won’t stop you.
– Pair with a cold beer if you’re decompressing, or a juice box if you’re deputizing a small human to eat it.
– Serve with wine if the kids drove you nuts—this is scientifically approved solace.

What to Serve It With

– Simple salad: bitter greens, quick vinaigrette. It makes the quesadilla feel slightly less like a crime.
– Pickles or pickled onions for acid and crunch—your tastebuds will high-five you.
– Fries if you’re doubling down on carbs. Go big or go to bed early.

✔Tips & Mistakes

– Don’t overload the tortilla. Too much filling = sad, uncrispy middle (and a sad person).
– Press your patties thin and let them get dangerously caramelized on the edges—this is where flavor hides.
– If the tortilla browns too fast, lower the heat. If you burn it, own it and call it “caramelization.”
– Yes, the pan is always too small. No, I won’t wash fewer dishes to justify using a giant pan.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Reheat in a skillet or toaster oven to bring back the crisp. Microwave will make it tender-sad—use only in emergencies.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add pineapple for a sweet-savory jab at traditional smashburger tropes.
– Use pepper jack for spice, cheddar for classic comfort, or a melty vegan cheese if that’s your jam.
– Swap beef for chorizo or spiced mushroom crumble for vegetarian deliciousness.

Frequently Asked Questions

Smashburger Quesadillas

A delicious twist on quesadillas using juicy smash burgers!

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lbs ground beef 80/20 beef for best flavor.
• ▢ 4 large flour tortillas 10-inch size recommended.
• ▢ 2 cups shredded cheddar cheese Feel free to mix with Monterey Jack.
• ▢ 1 tsp salt Adjust to taste.
• ▢ 0.5 tsp black pepper
• ▢ 1 tbsp olive oil For cooking the quesadillas.
• ▢ 0.5 cup sour cream Optional for serving.

Instructions

Preparation Steps

• Heat a skillet over medium-high heat. Add olive oil.
• Form the ground beef into 4 equal patties, about 0.5 inches thick.
• Season both sides of the patties with salt and black pepper.
• Cook the patties for 4-5 minutes per side until well-browned.
• Remove the patties from the skillet and let them rest for a couple of minutes.
• Place a patty on one half of a tortilla, top with a generous amount of cheese, and fold.
• Wipe the skillet clean, and place the folded quesadilla in the skillet over medium heat.
• Cook for 2-3 minutes on each side until golden brown and the cheese is melted.
• Repeat with remaining tortillas and patties.
• Slice the quesadillas into wedges and serve warm with sour cream.

Notes

These quesadillas are delectable with a side of guacamole and salsa!