Ingredients
Equipment
Method
- Mix mayonnaise, ketchup, mustard, pickle relish, paprika, and garlic powder in a small bowl until smooth and creamy, then set aside while you prepare the beef so the flavors blend together.
- Heat a large skillet or griddle over high heat until it's smoking hot and ready to create that signature sear on the beef.
- Form ground beef into 8 small balls (about 2 ounces each) and season all sides generously with salt, pepper, onion powder, garlic powder, and burger seasoning.
- Place 2 to 3 beef balls on the screaming hot skillet, immediately press down hard with a sturdy metal spatula to smash them as thin as possible (about ¼ inch), and hold pressure for a few seconds to create maximum contact with the hot surface.
- Let the smashed patties cook undisturbed for 2 to 3 minutes until the edges are deeply browned and crispy with lots of caramelization.
- Use a thin metal spatula to scrape under each patty, flip them quickly, and cook for another 1 minute until cooked through.
- Remove cooked patties from the skillet and roughly chop them into bite-sized pieces, keeping those crispy edges intact as much as possible.
- Wipe out the skillet with a paper towel, reduce heat to medium, and let it cool slightly before assembling the quesadillas.
- Butter one side of a flour tortilla generously and place it buttered side down in the warm skillet.
- Sprinkle a handful of shredded cheddar and mozzarella cheese on half of the tortilla while it's heating in the skillet.
- Add a portion of the chopped smashed beef on top of the cheese layer, distributing it evenly across the half.
- Sprinkle more cheese on top of the beef to help everything melt together and create that gooey texture.
- Fold the empty half of the tortilla over the filled side and press down gently with the spatula to seal everything together.
- Cook for 2 to 3 minutes without moving until the bottom is golden brown and crispy, checking occasionally to prevent burning.
- Carefully flip the quesadilla using a large spatula and cook the other side for 2 to 3 minutes until golden and the cheese is completely melted and oozing.
- Remove the quesadilla from the skillet and let it rest on a cutting board for 1 minute so the cheese sets slightly.
- Cut the quesadilla into 3 to 4 triangular pieces using a sharp knife or pizza cutter.
- Drizzle the burger sauce over the top or serve it on the side for dipping along with any optional toppings like diced onions, pickles, or lettuce.
- Repeat the entire process with remaining tortillas and filling to make 3 more quesadillas, adding more butter to the skillet as needed.
Nutrition
Notes
High heat is key for creating those crispy caramelized edges on the beef. I tried this with medium heat twice and the meat just cooked normally without that signature smash burger crust. The burger sauce makes these taste like actual cheeseburgers instead of regular beef quesadillas.