Cheesy Griddled Smashburger Quesadillas (Printer-Friendly)

Crispy griddled quesadillas layered with juicy beef patties, melted cheeses, and sweet onions.

# 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

# How to Make It:

01 - In a medium bowl, gently combine ground beef with kosher salt, black pepper, and garlic powder until just incorporated, being careful not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and coat the surface. Place sliced onion on one side of the griddle and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer onions to a plate.
03 - Divide beef mixture into 8 equal portions and roll each into a loose ball. Place 4 beef balls onto the hot griddle, spacing evenly. Immediately press each firmly with a heavy spatula or burger press to form thin patties approximately 4 inches across.
04 - Allow patties to cook undisturbed until edges are deeply browned and juices bubble to the surface, about 2 minutes. Season tops with a pinch of salt and pepper.
05 - Flip each patty and immediately top with 1 slice of sharp cheddar and 1 slice of American cheese. Cook until cheese is completely melted and edges are crispy, approximately 1 minute. Transfer patties to a plate.
06 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce until well combined. Set aside.
07 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each flour tortilla lightly with melted butter. Place one tortilla on the griddle and layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with prepared sauce. Top with a second tortilla.
08 - Cook the bottom tortilla until golden and crisp, approximately 2 minutes, pressing gently with a spatula. Carefully flip and cook the other side until golden, about 2 minutes more.
09 - Transfer quesadilla to a cutting board and allow to rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
10 - Repeat assembly and cooking process with remaining ingredients to create 2 large quesadillas total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

# Expert Tips:

01 -
  • The smash technique gives you crispy, lacy edges on every patty—that textural contrast you crave but rarely get right.
  • Two cheeses melting together create a complexity that single-cheese burgers can't touch, and the quesadilla format keeps everything contained and dramatic.
  • It's the kind of meal that looks more impressive than the effort it demands, which makes serving it to people feel a little bit magical.
02 -
  • Overworking ground beef is a one-way ticket to dense, tough patties—mix just until the salt and pepper are distributed, then stop; your hands-off approach will be rewarded with tender meat.
  • The smash happens immediately after the ball hits the hot griddle, not thirty seconds later; timing matters because the surface needs to sear the moment it makes contact.
  • American cheese melts faster and more completely than cheddar alone, which is why using both creates that perfect creamy-tangy-melted situation.
03 -
  • If your patties are losing their crispiness while you cook, your heat might be too high for the second side; medium-high for beef, medium for tortillas is the sweet spot.
  • Leftovers reheat best in a hot skillet rather than a microwave—thirty seconds per side restores the crisp tortilla texture and re-melts the cheese properly.
  • For a spicy version, swap the sharp cheddar for pepper jack or layer in sliced jalapeños between the patties and onions.
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