Save to Pinterest Last Tuesday night, I stood in my kitchen at 9 PM, hungry and exhausted, staring at a package of ground beef and a stack of tortillas. Instead of choosing between burgers or quesadillas, I smashed them together in a moment of pure desperation. The result was so ridiculously satisfying that my husband actually paused his video game to come investigate what smelled so incredible.
My friend Sarah came over for dinner last weekend and watched me assemble these with total skepticism. She took one bite, eyes went wide, and immediately asked for the recipe. Now she texts me every Friday asking if were having them again. Something about that smashburger crisp trapped inside a warm tortilla just hits different on a Friday night.
Ingredients
- Ground beef 80/20 blend: That fat ratio is crucial for juicy patties and those crispy lacey edges
- Kosher salt: Use about half the amount if youre substituting regular table salt
- Sharp cheddar cheese: The sharpness cuts through the rich beef beautifully
- American cheese: Do not skip this, it creates that melty bridge that holds everything together
- Flour tortillas: Large and sturdy ones will not tear when you flip them
- Yellow onion: Sweet onions work even better if you can find them
- Mayonnaise: Real mayo makes the sauce creamy and tangy
- Dijon mustard: Regular mustard works but Dijon adds that proper punch
Instructions
- Season the beef:
- Gently mix the ground beef with salt, pepper, and garlic powder just until combined, do not overwork it or the patties will be tough.
- Heat your griddle:
- Get a flat griddle or heavy skillet screaming hot over medium-high heat, then swirl in one tablespoon of vegetable oil.
- Caramelize the onions:
- Toss sliced onions onto one side of the griddle and let them cook undisturbed until they turn golden and sweet, about five minutes.
- Form and smash patties:
- Roll beef into eight loose balls, place four on the hot griddle, then immediately press down hard with a heavy spatula until they are paper thin.
- Sear until crispy:
- Let those patties cook until the edges are deeply browned and bubbles start coming through the meat, about two minutes.
- Add the cheese:
- Flip the patties, top each with a slice of cheddar and American cheese, and cook until everything melts together.
- Prepare tortillas:
- Wipe the griddle clean, turn heat to medium, and brush both sides of each tortilla with melted butter.
- Make the sauce:
- Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce until smooth.
- Assemble quesadillas:
- Layer a tortilla, two cheesy patties, some onions, and sauce, then top with another tortilla.
- Cook until golden:
- Cook each quesadilla about two minutes per side, pressing gently, until tortillas are crisp and golden brown.
- Rest and slice:
- Let the quesadilla rest for one minute so the cheese sets up, then slice into wedges with a sharp knife.
Save to Pinterest My youngest daughter, who claims to hate onions, accidentally ate an entire quesadilla loaded with them. When I pointed it out afterward, she just shrugged and said these onions taste different and good. Sometimes the way you cook an ingredient matters more than the ingredient itself.
Getting The Perfect Smash
The secret to those crispy lacey edges is heat and pressure. Your griddle needs to be properly hot before the beef touches it, and you need to press down firmly and immediately. I use the back of my heavy metal spatula and actually lean into it a bit. Those crispy edges are what make this recipe worth making.
Making It Your Own
Once you have the basic technique down, these quesadillas become a canvas. I have added pickled jalapeños for heat, used pepper jack instead of cheddar, and even crumbled cooked bacon into the mix. The core method stays the same, but the variations are endless.
Serving Suggestions
These are rich and satisfying, so I like to serve them with something bright and fresh on the side. A simple green salad with tangy vinaigrette cuts through all that cheese and beef. Or just go full comfort mode and serve with extra pickles on the side.
- Let your griddle heat up for at least five minutes before starting
- Have everything prepped before you begin cooking, the process moves fast
- Clean your griddle between cooking the patties and assembling quesadillas
Save to Pinterest These quesadillas have become my go-to when I want something that feels like a treat but does not take hours to make. Hope they become a favorite in your kitchen too.
Ask About This Recipe
- → How do I get crispy edges on the smashburger patties?
Press the beef balls firmly onto a preheated, medium-high griddle with a heavy spatula. Cook undisturbed until the edges are deeply browned and caramelized, usually about 2 minutes per side.
- → What's the best cheese for these quesadillas?
The combination of sharp cheddar and American cheese offers a balance of tangy flavor and excellent meltability. You can also experiment with pepper jack for a spicy kick.
- → Can I make the mayo-mustard sauce ahead of time?
Yes, the sauce can be whisked together and stored in an airtight container in the refrigerator for up to 3-4 days. This allows the flavors to meld even further.
- → How do I prevent the tortillas from becoming soggy?
Ensure your griddle is at medium heat, and brush the tortillas lightly with melted butter before cooking. Cook until golden and crisp, turning once. Avoid overcrowding the griddle.
- → What are good side dishes or garnishes for this meal?
Sliced pickles, chopped fresh cilantro, salsa, or sour cream are excellent garnishes. For a side, consider a simple green salad or some seasoned fries to complement the rich flavors.