Name: Smashburger Quesadillas Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound ground beef (80/20 recommended); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon neutral oil (canola or vegetable); 8 large flour tortillas (8–10 inch); 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1/4 cup diced white or yellow onion; 1/4 cup diced pickles or jalapeños; 2 tablespoons butter, for cooking; 1/2 cup sour cream; 1/2 cup salsa or burger sauce; 1 cup shredded lettuce; 1 medium tomato, diced

Smashburger Quesadillas Recipe hits every craving at once: juicy, crispy-edged burger meat, melty cheese, and a golden tortilla that tastes like a cheeseburger hugged a quesadilla. It works for busy weeknights, game day spreads, or casual hangouts, and you can get it on the table in about 30 minutes. I tested this for a Sunday movie night with my kids, and they now ask for “smash dillas” more than actual burgers.

Why Make This Smashburger Quesadillas Recipe at Home

You control everything at home: the fat level in the beef, the cheese blend, the tortilla crispiness, and the seasoning. Restaurant versions often taste greasy or salty, while this version tastes rich, cheesy, and balanced.

You save money and feed more people with the same pound of ground beef. One skillet batch can turn into several wedges that feel like party food, even if you just eat them on the couch in sweatpants.

“This Smashburger Quesadillas Recipe tastes like a backyard burger and a cheesy quesadilla had the best possible collaboration.”

Ingredients You Need

the smashburger filling

1 pound ground beef, 80/20 for best flavor
- Use 85/15 if you prefer it lighter, but 80/20 gives better crispy edges.
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
1 tablespoon Worcestershire sauce
- Store brand works fine; use your favorite steak sauce if you do not have it.

the quesadillas

6 large flour tortillas (8 to 10 inch size)
- Use burrito-size tortillas for big wedges or street taco tortillas for minis.
2 cups shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack
- Pre-shredded cheese saves time and still melts nicely here.
2 tablespoons neutral oil (canola, vegetable, or avocado)
2 tablespoons butter, divided
- Butter gives that diner-style burger flavor on the tortilla.

Burger-style toppings (optional but highly recommended)

½ cup finely diced yellow onion
½ cup finely diced dill pickles
1 small tomato, seeded and diced
1 cup shredded iceberg or romaine lettuce
4 slices American cheese, torn into pieces
- Use any processed cheese slices you like; they melt beautifully.

Smashburger quesadilla sauce

½ cup mayonnaise
3 tablespoons ketchup
1 tablespoon yellow mustard
2 tablespoons finely chopped dill pickles or pickle relish
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon sugar
1 teaspoon pickle juice or vinegar for tang

Whisk the sauce ingredients in a small bowl until smooth. Taste and adjust salt, sugar, or vinegar to your liking.

Equipment list

Large cast iron skillet or heavy stainless skillet
- Cast iron gives the best crust on the beef and tortillas.
Sturdy metal spatula or burger press
Mixing bowl for the beef
Small bowl for the sauce
Cutting board and sharp knife
Measuring spoons and cups

Tips & Mistakes

Use 80/20 ground beef for the best crust and flavor, and pat it dry with a paper towel if it looks very wet.
Season the beef in a bowl before cooking so every bite tastes like a burger, not just the top layer.
Heat the skillet until it almost smokes, then add the beef; a hot pan gives that signature smashburger crust.
Smash the beef thin with a metal spatula and press hard for 10 to 15 seconds so it sears quickly and does not steam.
Do not overcrowd the skillet; cook the beef in batches so it browns instead of stews in its own juices.
Drain excess fat after cooking the beef, but leave a thin coating in the pan for flavor.
Shred your own cheese if you want extra meltiness, but use pre-shredded if you feel tired; it still works.
Keep the heat at medium to medium-low when you crisp the tortillas so the cheese melts before the tortilla burns.
Spread the filling in a thin, even layer; a thick mound makes the quesadilla fall apart when you slice it.
Let the quesadillas rest for 2 to 3 minutes before cutting so the cheese sets slightly and does not flood out.
Use a pizza cutter or sharp chef’s knife for clean wedges and fewer flying cheese bits.
Taste the sauce and adjust the tang and sweetness; a bright sauce cuts through the richness and keeps bites balanced.

How to Make Smashburger Quesadillas

Step 1: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.

Step 2: Mix and season the beef

Add the ground beef to a mixing bowl. Sprinkle in salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce. Use your hands or a spoon and mix just until the seasonings look evenly distributed.

Divide the beef into 6 loose balls. Keep the balls very loose so they smash easily and form craggy, crispy edges in the skillet.

Step 3: Smash and cook the burger meat

Place a large cast iron skillet over medium-high heat and let it heat until very hot. Add a light drizzle of oil. Place 2 or 3 beef balls in the skillet, leaving space between them.

Use a metal spatula or burger press and smash each ball into a thin patty, about ⅛ to ¼ inch thick. Press hard for 10 to 15 seconds. Cook the patties for 2 to 3 minutes until the edges look browned and crispy, then flip and cook 1 to 2 minutes more.

Transfer the cooked patties to a cutting board and repeat with the remaining beef. Let the patties rest for a couple of minutes, then chop or crumble them into bite-size pieces. You want small chunks that spread easily over a tortilla.

Step 4: Prep toppings and sauce

While the beef cooks or rests, chop the onions, pickles, tomato, and lettuce. Keep the pieces small so they sit flat in the quesadilla and do not poke through the tortilla.

Whisk together the sauce ingredients in a small bowl. Taste and adjust the seasoning so it tastes tangy, slightly sweet, and a little smoky.

Step 5: Build the smashburger quesadillas

Place a tortilla on a cutting board. Spread a spoonful of sauce over half of the tortilla, leaving a small border. Sprinkle a layer of shredded cheddar and mozzarella over the sauced half.

Add a layer of chopped smashburger meat over the cheese. Top with a few pieces of American cheese if you use them. Sprinkle on some diced onion and pickles, then a little tomato and lettuce if you like them warm, or save the lettuce for topping after cooking.

Fold the tortilla over to form a half-moon shape. Press gently so the filling spreads to the edges without breaking the tortilla.

Step 6: Toast and melt

Place the skillet back over medium heat. Add a small pat of butter and a drizzle of oil. Swirl the pan so the fat coats the bottom.

Lay the folded quesadilla in the skillet. Cook for 2 to 3 minutes on the first side until the tortilla turns golden and crisp. Flip carefully and cook another 2 to 3 minutes until the second side browns and the cheese melts.

Repeat with the remaining tortillas, adding a little more butter and oil as needed. Adjust the heat if the tortillas brown too fast before the cheese melts.

Step 7: Slice and finish

Transfer the cooked quesadillas to a cutting board. Let them rest for 2 to 3 minutes so the cheese settles. Slice each half-moon into 3 or 4 wedges.

Top with shredded lettuce, extra pickles, and a drizzle of sauce if you did not add the lettuce inside. Serve hot with extra sauce on the side for dipping.

Variations I’ve Tried

Cheeseburger classic: Use only cheddar and American cheese, skip the tomato, and stick with onions, pickles, and sauce. This version tastes closest to a drive-thru burger in quesadilla form.

Bacon smash: Add crisp bacon pieces to the filling with the beef and cheese. The smoky crunch works perfectly with the tangy sauce.

Spicy smash: Use pepper jack instead of mozzarella, add sliced jalapeños, and stir hot sauce or sriracha into the burger sauce. This version tastes great for spice fans who always ask for extra heat.

Mushroom and onion smash: Sauté sliced mushrooms and extra onions in the skillet after cooking the beef, then add them to the filling. This version tastes richer and works well if you want more veggies.

Turkey or chicken smash: Use ground turkey or chicken and add an extra teaspoon of oil to the skillet. Season it well and cook it the same way; it still gives crispy bits and a lighter feel.

How to Serve Smashburger Quesadillas

Serve Smashburger Quesadillas Recipe hot, sliced into wedges, with a bowl of extra sauce for dipping. Add a side of crisp veggies like carrot sticks, cucumber slices, or a simple green salad to balance the richness. Kids love these with fries or tater tots, while adults often like them with sparkling water, iced tea, or lemonade. For a fun spread, set up a topping bar with lettuce, pickles, tomatoes, jalapeños, and different sauces so everyone customizes their own plate.

Make-Ahead

You can prep several parts of this Smashburger Quesadillas Recipe ahead and still keep the texture perfect. Cook the smashburger meat, cool it, and store it in an airtight container in the fridge for up to 3 days. Mix the sauce and keep it in a jar in the fridge for up to 5 days. Chop onions and pickles up to a day ahead and store them separately.

Freezing, assemble the quesadillas with meat and cheese only, then freeze them flat on a sheet pan until firm. Transfer them to a freezer bag and keep them for up to 2 months. Reheat frozen quesadillas in a skillet over medium-low heat with a little oil, covered for a few minutes to melt the cheese, then uncovered to crisp the tortilla. Add fresh toppings and sauce after reheating so everything tastes bright and fresh.