Smashburger Quesadillas
Hey, Have You Ever Tried Mashing Up A Burger With A Quesadilla?
You know those nights when you can’t decide between a cheeseburger and a quesadilla, and your stomach’s like—”Pick one, already!”? That happens here… a lot. So, I just started smashing burger meat right onto a tortilla and letting the cheese glue it all together. Problem solved; everyone’s weird cravings sorted in one go. (Embarrassing to admit, but my first attempt was actually because we ran out of buns!)
My brother calls these “quesa-burgz” for some reason, even though I relentlessly remind him it’s not a word. But anyway, the point is: smashburger quesadillas are messy, crispy, stupidly simple, and dangerous if there are teenagers anywhere in sniffing distance because you’ll blink and the plate is empty. Trust me, it’s happened. Oh, and just a warning, you’ll need a spatula, maybe a nap, and definitely stretchy pants for this ride!
Why I Keep Making These Smashburger Quesadillas
I make these when I’m craving that crispy, griddled-edge thing you only get from a really good burger joint. My family goes absolutely bonkers for these (I swear, I can bribe my son to empty the dishwasher with the promise of a couple). Actually, it’s saved my bacon more than once when I forget to thaw other meat or need to stretch half a pound of ground beef into dinner for everyone. And you know what? Even my cheese-hating cousin will pick the crispy bits off the pan like it’s popcorn at the movies. If you’re even slightly undecided, just trust me and try it—unless you hate cheese. Or happiness, honestly.
What You’ll Need (But Not Everything Is Strictly Required)
- 1 lb ground beef (I go for 80% lean; if I’m broke or lazy, I’ve used ground turkey—still good, just not the same magic)
- 6-8 small flour tortillas (street taco size, but any tortilla works, even those weird ones with chia seeds I got by mistake once… okayish!)
- 2 cups shredded cheese (I like Colby Jack, but cheddar or American or anything that melts—using up little bits is fair game, too)
- Salt and pepper (I forget the pepper about half the time, honestly)
- 2 tbsp butter or neutral oil (Grandma swears by Crisco, but I’ll admit, olive oil works fine too)
- Pickles, diced onion, or burger sauce (totally optional, but why not?)
- A little mustard for the true burger vibe (I usually zig-zag it on right before the flip, but do you)
Okay, Here’s What You Do (Don’t Stress!)
- Heat up your skillet. Medium-high is best. Not too screaming hot, or you’ll set off the smoke alarm (ask me how I know!).
- Butter one side of your tortilla. Or don’t, especially if you ran out—it’s fine, it just makes the edges extra crispy.
- Plop a little handful (maybe 2-3 oz) of beef on the unbuttered side. Smoosh it flat with your hand, or a spatula—get right to the edges. If it looks messy, good, you’re on track.
- Season with salt, and, if you remember, pepper. Sometimes I sprinkle garlic powder, sometimes not.
- Heat the tortilla, meat-side up. Lay it in the skillet, buttered side down. Give it 30 seconds, then flip over so the beef is down on the pan, and smash it so it makes good contact. This is where I sneak a little taste from a fallen bit—just saying.
- Top with cheese. Be generous. Then let the beef cook for another one to two minutes, until it’s getting those crispy bits on the edges.
- Fold over into a half-moon shape. Or don’t, fold it however you like, honestly. Cook another minute—I peek under the bottom until it’s toasty.
- Repeat with the rest. If you’re doing a bunch, crank the oven on low and toss finished ones on a tray so they stay warm.
- Cram full of pickles, onions, or whatever else you like (or nothing—sometimes nothing is perfect!).
Oh, and feel free to eat the weirdly shaped ones right out of the pan. That’s the cook’s treat.
A Few Notes Because I’ve Messed These Up Before
- Browning: Don’t be afraid if they look too dark; a little char is a happy accident, not a disaster.
- Meat thickness: Smash thinner than you think—it sort of springs back. And if it rips, meh, the cheese makes it all better.
- Cheese spillage: That crunchy cheese lace on the pan is heaven. Actually, I sometimes purposely overfill to get more of it.
Variations I’ve Tried (Some Are, Uh, Not Winners)
- Chicken smash: Tried with ground chicken—okay, but not as flavorful. It needs a splash of soy sauce or something. Probably would try again but not for company.
- Jalapeños: Sliced on top of the cheese, big yes if you like some heat.
- Pepper Jack: Makes it spicy and melty as anything.
- Smashed onions: Smash thinly sliced onions into the beef before cooking, kind of like an Oklahoma onion burger—messy but really, really good. That one’s worth a try.
- Once I got bold and used blue cheese—regret. Let’s not talk about it.
You Don’t Have To Own Fancy Equipment
You need a decent skillet, preferably cast iron (I got mine used after reading this guide), but a regular nonstick works. No spatula? Flip with tongs or even a butter knife, I won’t tattle. I saw someone on TikTok do this with their bare hands and okay, that’s not my thing, but you do you.
Will These Actually Keep? (Ha)
I mean, yes, you could store leftovers in the fridge for a day or two in a sealed container. Reheat in a hot pan for best crunch. But honestly, in my house? They rarely even survive the hour. Once I tried making them for lunchboxes, but the kids ate them cold out of the bag. So, your mileage may vary. I like this reheating guide if you need it.
How I Like To Serve These (It’s A Little Odd)
If I make these for game day, I guarantee there’s a bowl of pickles, one with that knockoff Big Mac sauce, plus a bag of potato chips. Sometimes I’ll scatter green onions or even shredded iceberg lettuce, if I’m feeling like pretending there’s a vegetable involved. My partner swears by dunking in hot sauce. No rules here, really.
Things I’ve Learned The Messy Way (Pro Tips?)
- I tried rushing the smash step once—no crust, soggy disappointment. Just take the time to press it down real well.
- Don’t walk away! These go from perfect to burnt in like a minute.
- Tortilla too thick? It won’t crisp as much. Actually, I find it works better if you stick to the street taco size.
FAQs From Friends, Family, And Random Strangers
Q: Do I have to use beef?
A: Nope. Use whatever ground meat you have—turkey, chicken, or even those plant-based crumbles. It’ll still taste awesome, maybe just season a bit heavier.
Q: Can I freeze these?
A: You probably could, but I’ve never tried, since mine disappear too quick. If you do, let me know how it goes?
Q: Do I need a special burger press?
A: Definitely not. I use my grandma’s old glass or a pot lid sometimes. Actually, it squishes better with something heavy anyway.
Q: Do you put condiments inside, or on the side?
A: Both! Sometimes I’ll drizzle a little burger sauce inside before folding, but mostly I let people dunk.
Q: My tortillas keep ripping. Help?
A: They do that. Just patch with more cheese and soldier on—it’ll still taste right.
Now, if you’ve made it this far, I’m impressed (and low-key hungry just thinking about these again). Give smashburger quesadillas a go and let me know if you use any wild combos—unless it’s blue cheese, then just, you know, don’t mention it. Happy smashing!
Ingredients
- 500 g (1.1 lbs) ground beef (80/20 blend recommended)
- 8 medium flour tortillas
- 200 g (2 cups) shredded cheddar cheese
- 100 g (1 cup) shredded mozzarella cheese
- 1 small red onion, thinly sliced
- 2 tablespoons burger sauce or mayonnaise
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
Instructions
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1Preheat a large skillet or griddle over medium-high heat and lightly oil the surface.
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2Divide ground beef into 8 equal balls. Place a ball onto the hot skillet, press it flat to form a thin patty, and season with salt and pepper. Cook for 2 minutes per side, until well browned. Repeat with remaining beef.
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3Lay 4 tortillas on a work surface. Spread each with burger sauce or mayonnaise, then top with a smashburger patty, red onion slices, cheddar and mozzarella cheese.
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4Top each with a second tortilla. Carefully transfer to the skillet and cook over medium heat for 2-3 minutes per side, pressing gently, until the tortillas are golden and the cheese is melted.
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5Remove from heat, slice each quesadilla into wedges, and serve hot with extra burger sauce if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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