Save The griddle was already screaming hot when I realized I had tortillas but no burger buns. Instead of running to the store, I stacked two smashburger patties inside a quesadilla, pressed it flat, and listened to that beautiful sizzle. The edges crisped up like lace, the cheese melted into every crevice, and suddenly I had something better than what I'd planned. My husband took one bite and said, This is dangerous. He was right.
I made these for a weekend lunch when friends dropped by unannounced. I doubled the batch, lined them up on a cutting board, and watched them disappear in under ten minutes. Someone asked if I'd been holding out on them, hiding this recipe for years. The truth is, I'd only made it twice before, but it already felt like a signature move.
Ingredients
- Ground beef (80/20 blend): The fat ratio is non negotiable here, it keeps the patties juicy and creates those crispy, lacy edges when you smash them hard on the griddle.
- Kosher salt: Season generously, both in the mix and right after you smash, because bland beef ruins everything.
- Black pepper and garlic powder: Just enough to give the meat a savory backbone without overpowering the cheese.
- Sharp cheddar cheese: It brings a punch of flavor that stands up to the beef and balances the creamy American cheese.
- American cheese: This is your melt insurance, it gets gooey and binds everything together like glue.
- Yellow onion: Thin slices caramelize fast on the griddle and add a sweet, jammy layer that cuts through all the richness.
- Flour tortillas: Use the large, soft kind, they turn golden and crispy on the outside while staying tender enough to fold.
- Vegetable oil: High smoke point and neutral flavor, perfect for searing beef and onions without any burnt taste.
- Unsalted butter: Brushed on the tortillas, it gives you that bakery level crispness and a hint of richness.
- Mayonnaise: The creamy base of the sauce, it clings to every bite and adds a subtle tang.
- Dijon mustard: Sharp and punchy, it wakes up the whole quesadilla and keeps it from feeling too heavy.
- Worcestershire sauce: Just a teaspoon adds umami depth and ties the sauce together.
Instructions
- Season the beef:
- In a medium bowl, gently mix the ground beef with salt, pepper, and garlic powder until just combined. Overworking the meat makes it tough, so stop as soon as the seasonings are evenly distributed.
- Preheat the griddle:
- Set a flat griddle or heavy skillet over medium high heat and add 1 tablespoon of vegetable oil, spreading it across the surface. You want it hot enough that a drop of water sizzles and dances.
- Cook the onions:
- Add the sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer the onions to a plate and set them aside.
- Portion the beef:
- Divide the seasoned beef mixture into 8 equal portions and roll each one into a loose ball. Dont pack them tight, you want them to smash easily.
- Smash the patties:
- Place 4 beef balls onto the hot griddle, spacing them evenly, then immediately press each one flat with a heavy spatula or burger press to form thin patties about 4 inches across. Press hard and dont move them.
- Sear and season:
- Cook the patties undisturbed until the edges are deeply browned and juices bubble up, about 2 minutes. Season the tops with a pinch of salt and pepper.
- Flip and melt:
- Flip the patties, then immediately top each one with 1 slice of cheddar and 1 slice of American cheese. Cook until the cheese is melted and the edges are crisp, about 1 minute more, then transfer the patties to a plate.
- Prep the tortillas:
- Wipe the griddle clean and reduce the heat to medium. Brush both sides of each tortilla lightly with melted butter.
- Assemble the quesadillas:
- Place a tortilla on the griddle, layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce (whisk together mayonnaise, Dijon mustard, and Worcestershire). Top with a second tortilla.
- Griddle the quesadilla:
- Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula. Flip and cook the other side until golden, about 2 minutes more.
- Rest and slice:
- Transfer the quesadilla to a cutting board and let it rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.
- Repeat and serve:
- Repeat with the remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.
Save The first time I served these at a casual dinner, someone asked if I'd secretly opened a food truck. I laughed, but the compliment stuck with me. Its the kind of dish that makes you look like you tried way harder than you did, and honestly, thats my favorite kind of recipe.
Choosing Your Beef
I learned the hard way that lean ground beef makes dry, sad patties. The 80/20 blend gives you enough fat to render out and create that crispy, caramelized crust while keeping the inside juicy. If you go leaner, youll end up with hockey pucks, and no amount of cheese will save them. Trust the fat.
Getting the Griddle Right
Medium high heat is the sweet spot for smashing the patties, hot enough to sear fast but not so hot that the outside burns before the inside cooks. When you switch to griddling the quesadillas, drop it down to medium so the tortillas crisp up slowly and the cheese has time to reheat without scorching the bread. I once skipped this step and ended up with charred tortillas and cold centers, lesson learned.
Serving and Storing
These quesadillas are best eaten hot off the griddle, but if you have leftovers, store them wrapped in foil in the fridge for up to two days. Reheat them in a dry skillet over medium heat to bring back the crispness, microwaving turns them soggy and sad. I like to serve them with pickles on the side for crunch, a dollop of sour cream for cooling richness, and a little salsa if Im feeling spicy.
- Swap sharp cheddar for pepper jack if you want a kick of heat in every bite.
- Add sliced jalapeños or a drizzle of hot sauce to the sauce for extra fire.
- If youre feeding a crowd, keep finished quesadillas warm in a low oven while you cook the rest.
Save Every time I make these, I remember that sometimes the best recipes come from happy accidents. Go ahead, crank up the griddle and smash something delicious.
Recipe FAQs
- → What makes smashburger patties different from regular burgers?
The smash technique creates ultra-thin patties with crispy, lacy edges and maximum surface area for browning. Pressing the beef flat on a hot griddle develops a deep crust while keeping the interior juicy and tender.
- → Can I make these quesadillas ahead of time?
The components can be prepped ahead—cook the patties and caramelize the onions up to a day in advance. Assemble and griddle the quesadillas just before serving for the crispiest texture.
- → What's the best cheese combination for these quesadillas?
Sharp cheddar provides bold flavor while American cheese ensures the perfect melt. The combination delivers both taste and texture. Pepper jack works great if you prefer some heat.
- → How do I prevent tortillas from getting soggy?
Brush tortillas lightly with melted butter and griddle until golden and crisp on both sides. Don't overload with patties—two per quesadilla is ideal. Let them rest briefly before slicing to set the cheese.
- → What's the purpose of resting the quesadillas?
A one-minute rest allows the cheese to set slightly and the tortilla to firm up, making cleaner slices and preventing fillings from spilling out when cut.
- → Can I cook these on a regular skillet instead of a griddle?
A heavy cast-iron skillet or any large pan that distributes heat evenly works perfectly. The key is getting it hot enough to create that signature crust on both the patties and tortillas.