Smashburger Quesadillas are about to become your new weeknight obsession. Picture this: juicy, seasoned beef pressed right into a tortilla, topped with melted cheese, and grilled until crispy. It’s the perfect mashup when you can’t decide between burger night and Taco Tuesday.
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Ingredients for Smashburger Quesadillas
I always keep these simple ingredients on hand because this recipe has saved me on countless busy evenings. The key is using good quality ground beef with enough fat content to create that signature smashburger crust. My go-to is 80/20 ground beef because it stays juicy and develops the best flavor without being greasy.
- 1 lb ground beef (I recommend 80/20 for the best flavor and texture)
- 1 tsp salt (for the full pound of beef)
- 1/2 tsp black pepper (for the full pound of beef)
- 1/2 tsp garlic powder (for the full pound of beef)
- 4 large flour tortillas (burrito-size works perfectly)
- 1 cup shredded cheddar cheese (or American cheese for that classic burger vibe – I usually shred my own for better melting)
- Optional toppings: pickles, diced onions, burger sauce, ketchup, mustard
Step-by-Step Instructions
In my experience, the secret to perfect Smashburger Quesadillas is not moving the beef while it develops that crispy crust on the first side. Trust the process and let the heat work its magic. You’ll be making these one at a time for the best results.
Step 1: Heat your skillet or griddle over medium-high heat for 2-3 minutes until it’s nice and hot. You want to hear that sizzle when the beef hits the pan. If your skillet runs hot, you may need to reduce to medium partway through.
Step 2: Working with one quesadilla at a time, take about 4 oz of ground beef (a small handful) and press it directly onto one half of a tortilla. Use your hands to spread it thin, leaving about a half-inch border. Season the beef portion with a quarter of your salt, pepper, and garlic powder mixture. Don’t be shy with the seasoning since this is where the flavor comes from.
Step 3: Place the tortilla beef-side down in the hot skillet. Press down firmly with a spatula for 10-15 seconds to create that signature smash. Let it cook undisturbed for 2-3 minutes until the edges turn brown and crispy. Look for a deep golden color with some darker brown spots.
Step 4: Flip the tortilla so the beef side is facing up. Immediately sprinkle about 1/4 cup of cheese over the beef, then fold the tortilla in half to create a half-moon shape. Press down gently with your spatula.
Step 5: Cook for 1-2 minutes on each side until both sides are golden brown and crispy, and the cheese is fully melted. The tortilla should have nice color and a satisfying crunch when you press it.
Step 6: Remove from heat and let it rest for 30 seconds before slicing into wedges. This allows the cheese to set slightly and prevents burning your mouth. Repeat with remaining tortillas and beef.
Perfect Sides for Smashburger Quesadillas
These quesadillas are hearty enough to stand alone, but pairing them with the right sides takes the meal to the next level.
Crispy French Fries or Sweet Potato Fries: Nothing beats the classic burger-and-fries combo. The crispy exterior and fluffy interior of fries complement the melty quesadilla perfectly, and kids absolutely love this pairing.
Simple Garden Salad: A fresh salad with crisp lettuce, tomatoes, and cucumber adds a refreshing crunch that balances the richness of the beef and cheese. I like to use a tangy vinaigrette to cut through the heaviness.
Creamy Coleslaw: The cool, crunchy texture of coleslaw provides a nice contrast to the warm, crispy quesadilla. Plus, it adds a vegetable serving to your plate without any extra cooking.
Pickles and Onions: Keep it simple with classic burger toppings on the side. The acidity from pickles brightens every bite, while raw or grilled onions add that familiar burger experience.
Crispy Tater Tots: Another crowd-pleaser that brings that nostalgic diner feeling to your dinner table. They’re especially perfect for game day gatherings.
Storage and Serving Tips
Store leftover Smashburger Quesadillas in an airtight container in the refrigerator for up to 3 days. I recommend placing parchment paper between each quesadilla to prevent them from sticking together.
For reheating, skip the microwave and use your skillet instead. Heat over medium heat for 2-3 minutes per side until the tortilla regains its crispiness and the cheese melts again. Pro tip: add a tiny bit of butter to the pan for extra golden color and flavor.
These quesadillas are incredibly versatile. Serve them with burger sauce for dipping, top with shredded lettuce and diced tomatoes, or keep it simple with ketchup and mustard. They also work great for meal prep, just store the components separately and assemble fresh when ready to eat.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely. Ground turkey or chicken works well, though the flavor will be milder. I recommend adding extra seasoning and a small drizzle of oil since leaner meats don’t create as much natural fat for crisping. If you love working with ground turkey, check out our high protein turkey pasta with ricotta for another quick weeknight option.
Why is my tortilla getting soggy?
Make sure your skillet is hot enough before adding the quesadilla, and don’t overcrowd the pan. Cook over medium-high heat to create that crispy exterior that seals in the moisture. Also, avoid using too much beef, as excess moisture can make the tortilla soggy.
Can I make these ahead for a party?
You can prep the seasoned beef portions ahead of time, but I recommend cooking these fresh for the best texture. They only take 5-7 minutes each, so you can easily make them to order while guests mingle.
Smashburger Quesadillas
Ingredients
Equipment
Method
- Heat your skillet or griddle over medium-high heat for 2-3 minutes until nice and hot. If your skillet runs hot, you may need to reduce to medium partway through.
- Working with one quesadilla at a time, take about 4 oz of ground beef and press it directly onto one half of a tortilla, spreading it thin and leaving a half-inch border. Season with a quarter of your salt, pepper, and garlic powder mixture.
- Place the tortilla beef-side down in the hot skillet. Press down firmly with a spatula for 10-15 seconds to create the smash. Let cook undisturbed for 2-3 minutes until edges are brown and crispy with a deep golden color.
- Flip the tortilla so beef side faces up. Immediately sprinkle about 1/4 cup cheese over the beef, then fold tortilla in half to create a half-moon shape. Press down gently with spatula.
- Cook for 1-2 minutes on each side until both sides are golden brown and crispy, and cheese is fully melted.
- Remove from heat and let rest for 30 seconds before slicing into wedges. This allows the cheese to set slightly. Repeat with remaining tortillas and beef.
Notes
