Cheesy Griddled Smashburger Quesadillas (Printable)

Crispy beef patties melted inside tortillas with sharp cheddar, sweet onions, and punchy mayo-mustard sauce.

# What You'll 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

# Step-by-Step:

01 - In a medium bowl, gently combine ground beef with salt, pepper, and garlic powder until just incorporated, taking care not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread evenly across the surface.
03 - Place sliced onion on one side of the griddle. Cook, stirring occasionally, until golden and tender, approximately 5 minutes. Transfer to a plate and set aside.
04 - Divide beef mixture into 8 equal portions and roll each into a loose ball. Place 4 beef balls onto the hot griddle with even spacing.
05 - Press each beef ball firmly with a heavy spatula or burger press to create thin patties approximately 4 inches in diameter. Cook undisturbed until edges develop a deep brown crust and juices bubble to the surface, about 2 minutes. Season the tops with a pinch of salt and pepper.
06 - Flip patties and immediately top each with 1 slice cheddar cheese and 1 slice American cheese. Cook until cheese melts completely and edges crisp, approximately 1 minute. Transfer to a plate.
07 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each flour tortilla lightly with melted butter.
08 - In a small bowl, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce until smooth.
09 - Place a tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with the prepared sauce. Top with a second tortilla.
10 - Cook until the bottom tortilla achieves a golden, crisp exterior, about 2 minutes, applying gentle pressure with a spatula.
11 - Flip the quesadilla and cook the other side until golden and crisp, approximately 2 minutes more.
12 - Transfer quesadilla to a cutting board and allow to rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
13 - Repeat assembly and cooking process with remaining ingredients to create 2 large quesadillas total. Serve immediately with desired garnishes.

# Expert Advice:

01 -
  • The smash technique gives you restaurant-quality crispy edges without any special equipment.
  • Two kinds of cheese create a stretchy, creamy layer that holds every bite together.
  • It cooks faster than making burgers and quesadillas separately, and tastes twice as indulgent.
  • The tangy mayo-mustard sauce cuts through the richness and brings everything into balance.
02 -
  • Do not skip the smash step—pressing the beef hard and flat is the only way to get those crispy, caramelized edges that make this recipe special.
  • Use medium-high heat for the patties but drop to medium for the tortillas, or you'll burn the outside before the cheese melts inside.
  • Let the quesadilla rest for a full minute before slicing, or the cheese will run out and you'll lose all that gooey goodness.
03 -
  • Press the spatula down hard when smashing the beef—hesitation means less crust and less flavor.
  • Wipe the griddle clean between batches so burnt bits don't stick to your tortillas and ruin the crispy texture.
  • Make the sauce ahead and keep it in the fridge; it thickens slightly and the flavors meld into something even better.
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