Smashburger Quesadillas – Crispy, Cheesy, 20-Minute Dinner
Make the ultimate weeknight dinner with these Smashburger Quesadillas – a mouthwatering fusion of juicy smashed burger patties, melted cheese, and golden, crispy tortillas. Ready in just 20 minutes, this easy recipe delivers the perfect balance of savory flavor and crunch. Perfect for busy nights, family meals, or game day snacks.
Equipment
- Large skillet or griddle (cast-iron recommended)
- Sturdy spatula or burger press
- Sharp knife
- Heat-resistant turner
- Optional: parchment paper for smashing
Ingredients
- 1 lb (450g) ground beef (80/20 recommended)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- 4 large flour tortillas (8–10 inch)
- 8 slices American, cheddar, or pepper jack cheese (or 2 cups shredded)
- Optional toppings: caramelized onions, sliced pickles, jalapeños
- Optional sauces: smash sauce, chipotle mayo, ketchup, mustard
Instructions
- Prep the Beef – Roll the ground beef into 4 equal balls (about 4 oz each). Season all sides with salt, pepper, and onion powder.
- Preheat the Skillet – Heat a cast-iron skillet or griddle over medium-high heat until hot.
- Smash the Beef – Place a tortilla on the skillet, set a beef ball in the center, and smash it flat (⅛–¼ inch thick) using a spatula or burger press. Alternatively, smash the beef directly on the skillet, then transfer to the tortilla.
- Cook & Flip – Cook 1–2 minutes until edges are crispy, then flip.
- Add Cheese & Toppings – Place cheese slices directly on the hot beef, add any desired toppings, and fold the tortilla in half.
- Crisp Both Sides – Lower heat to medium, cook 1–2 minutes per side until golden and cheese is melted.
- Serve – Slice into wedges and serve hot with sauces for dipping.
Notes
- Beef Thickness: ⅛–¼ inch is the sweet spot for crispy yet juicy.
- Cheese Tip: Adding a little cheese on both the beef and tortilla creates a melt layer that holds everything together.
- Make-Ahead: Prep the beef balls and toppings ahead, but cook just before serving for the best texture.
- Storage: Store cooled quesadillas in the fridge for up to 3 days. Reheat in a skillet or air fryer for crispiness.
- Freezing: Wrap individually and freeze for up to 2 months; reheat from frozen over low heat.