Smashburger Quesadillas combine the juicy, flavorful goodness of a smashburger with the crispy, melty delight of quesadillas. Think smashed beef patties cooked to perfection, gooey melted cheese, and a soft toasted tortilla all wrapped into one crispy, cheesy package. It’s like two favorites joining forces to become something even better.
I love making these when I want something quick but satisfying. One tip I always use is to press the quesadilla down with a spatula while it cooks to get that nice crispy edge and to make sure the cheese melts just right. It’s a great way to turn simple ingredients into a fun meal that everyone around the table will enjoy.
These quesadillas are perfect for lunch, dinner, or even a weekend snack. I often serve them with a side of salsa or sour cream to add a little tang and creaminess that balances the richness of the burger and cheese. Plus, they’re easy to customize with your favorite toppings like pickles, onions, or jalapeños if you want to add a little extra zing.
Key Ingredients & Substitutions
Ground Beef: I like using 80/20 beef because it’s juicy and flavorful. If you want a leaner option, try ground turkey or chicken, but add a bit of oil to keep it moist.
Cheddar Cheese: Sharp cheddar gives a nice tangy melt. You can mix in mozzarella or Monterey Jack if you want a stretchier, milder cheese.
Flour Tortillas: Large flour tortillas work best here for folding and crisping. Corn tortillas could be used but are more fragile and may break when flipping.
Onions: Diced onions add sweetness and texture to the beef. You can swap for green onions or shallots if you prefer a milder onion flavor.
How Do You Get the Perfect Smashburger Texture Inside the Quesadilla?
The secret is in smashing the beef thinly and cooking it quickly on high heat. Here’s how I do it:
- Form small balls of beef to smash flat in the hot pan.
- Use a spatula to press down firmly for 10 seconds – this creates crispy edges.
- Let it cook undisturbed to get a nice crust before flipping.
- Break cooked patties up loosely once done; this keeps a tender, crumbly texture for the quesadilla.
This technique turns simple ground beef into flavorful bits that melt perfectly with the cheese inside the quesadilla.
Equipment You’ll Need
- Large nonstick or cast-iron skillet – perfect for getting a crispy, golden-brown quesadilla without sticking.
- Spatula – helps you press down on the quesadilla and flip it easily.
- Mixing bowl – for combining the ground beef with spices quickly and evenly.
- Cheese grater – if you’re shredding your own cheese for the best melt.
Flavor Variations & Add-Ins
- Swap ground beef for ground chicken or turkey for a lighter option that still tastes great with the cheese.
- Try pepper jack cheese for a bit of spice and extra flavor kick.
- Add sautéed mushrooms or bell peppers with the onions for a veggie boost and some sweetness.
- Mix in some diced jalapeños or a dash of hot sauce if you like your quesadillas with a spicy punch.
Smashburger Quesadillas
Ingredients You’ll Need:
For The Beef Mixture:
- 1 lb ground beef (preferably 80/20 for juiciness)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (optional)
- ½ cup diced onions
For The Quesadillas:
- 4 large flour tortillas
- 2 cups shredded sharp cheddar cheese
- 1 tbsp butter or oil for cooking
- Fresh parsley or cilantro, chopped (for garnish)
- Optional sides: sliced pickles, sour cream, salsa
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and cooking time total. It’s quick to mix your beef, cook and smash it, assemble the quesadillas, and cook each one until perfectly crispy and melty. Perfect for a speedy lunch or easy dinner!
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Start by mixing the ground beef with salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl. Stir gently but well to combine all those flavors evenly.
2. Cook the Beef:
Heat your skillet or griddle over medium-high heat. Add small portions of the beef mixture and press down firmly with a spatula to form thin patties. Cook for 2–3 minutes per side until browned and cooked through. Break the meat into chunky bits as it cooks to give that smashed burger feel. Toss in the diced onions during the last minute to soften them. Once ready, remove the beef from the pan and set it aside.
3. Assemble the Quesadillas:
Lower the heat to medium and wipe out the skillet. Place one tortilla flat on the skillet and sprinkle half a cup of shredded cheddar evenly across it. Spread a good layer of the cooked beef and onions over the cheese, then add another half cup of cheese on top to help it stick together. Place another tortilla on top.
4. Cook the Quesadillas:
Cook for 3–4 minutes until the bottom tortilla turns golden and crispy. Carefully flip the quesadilla with a spatula, pressing gently to keep everything together, and cook the other side for another 3–4 minutes until golden and melted through.
5. Serve:
Remove from heat and let rest for a minute or two for easier slicing. Cut into wedges and sprinkle with fresh chopped parsley or cilantro for color and freshness. Serve warm with sides like pickles, sour cream, or salsa for dipping.
Equipment You’ll Need
- Large nonstick or cast-iron skillet
- Spatula for pressing down and flipping
- Mixing bowl
- Cheese grater (if shredding your own cheese)
Flavor Variations & Add-Ins
- Swap the ground beef for ground chicken or turkey for a lighter option.
- Use pepper jack cheese for a spicy twist.
- Add sautéed mushrooms or bell peppers with the onions for extra flavor.
- Include diced jalapeños or hot sauce for a spicy kick.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef cook evenly and prevents excess moisture in the skillet.
Can I Make Smashburger Quesadillas Ahead of Time?
Absolutely! You can cook the beef mixture in advance and refrigerate for up to 2 days. When ready, assemble the quesadillas and cook fresh to keep them crispy.
How Do I Store Leftovers?
Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to maintain the crispy tortilla or in the microwave if you’re short on time.
Can I Use Corn Tortillas Instead of Flour?
You can use corn tortillas, but they’re more delicate and might tear when flipping. Be gentle, and consider warming them first to make them more pliable before assembling.