Smashburger Quesadillas are a fun twist on two classic favorites—juicy smashed burgers and crispy, cheesy quesadillas. Imagine the crispy edges of a grilled quesadilla packed with melty cheese and savory burger bits, all wrapped up in a warm tortilla. They’re crunchy on the outside, tender and flavorful inside, making them a perfect snack or quick meal.
I love making these when I want something a little different but still super comforting. The smashed burger patties cook quickly and get those crispy edges that add a great texture next to gooey melted cheese. I usually add some sliced onions or pickles for a little extra tang. It’s such an easy recipe that always turns out tasty, and I find myself coming back to it when I want a simple, satisfying bite.
One of my favorite ways to serve Smashburger Quesadillas is with a side of spicy salsa or a cool dollop of sour cream. They’re great for sharing with friends or enjoying while watching a game. If you like cheeseburgers but want to switch things up, this recipe is a winner—simple, cheesy, and totally delicious every single time.
Key Ingredients & Substitutions
Ground Beef: Using 80/20 beef (80% lean, 20% fat) makes these quesadillas juicy and flavorful. If you want less fat, go for 90/10, but the result might be a bit drier.
Cheese: Sharp cheddar and Monterey Jack give the perfect melt and mild sharpness. You can swap Monterey Jack for mozzarella for a stretchier cheese or use pepper jack to add some heat.
Pickles: Pickles add a tangy crunch that balances the richness. If you don’t have pickles, try sliced jalapeños or banana peppers for a different zing.
Flour Tortillas: Large, soft flour tortillas hold the filling well and crisp up nicely. If you prefer, whole wheat tortillas work, but they may be less pliable.
How Do You Get Crispy Quesadillas Without Burning Them?
Getting a golden, crispy quesadilla while fully melting the cheese can be tricky. Here’s my simple method:
- Cook on medium heat, not high. Too hot and it burns before the cheese melts.
- Press gently with a spatula during cooking to help the tortilla brown evenly.
- Flip carefully to keep the layers together; using a wide spatula helps.
- If your skillet isn’t non-stick, add just a bit of oil or butter to prevent sticking and boost crispiness.
Patience is key—low and slow will give you that perfect golden shell with gooey insides!
Equipment You’ll Need
- Large non-stick skillet or griddle – perfect for getting the tortillas crispy without sticking.
- Spatula – helps you smash the burgers and flip the quesadillas easily and safely.
- Mixing bowl – handy for breaking up the cooked beef into smaller pieces for filling.
- Knife and cutting board – for chopping onions, pickles, and slicing quesadillas.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken – lighter options that still taste great with melted cheese.
- Add sautéed mushrooms or bell peppers – these veggies add texture and color inside your quesadilla.
- Use pepper jack cheese instead of Monterey Jack – for a little spicy kick that pairs well with pickles.
- Mix in cooked bacon bits – for extra smoky, crunchy flavor packed into the quesadilla.
Smashburger Quesadillas
Ingredients You’ll Need:
- 1 lb ground beef (preferably 80/20 for juiciness)
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced pickles
- 1/2 cup shredded lettuce
- 1/4 cup diced onions (optional)
- 1 tbsp vegetable or canola oil (for cooking)
- Optional: ketchup and mustard for serving
- Sour cream or ranch dressing for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes of active cooking time. Preparing the smashed patties, assembling the quesadillas, and cooking them on the skillet all together can be done around 15-20 minutes total, making it a quick and satisfying meal.
Step-by-Step Instructions:
1. Make the Smashed Beef Patties:
Heat a large skillet or griddle over medium-high heat. Divide the ground beef into 8 portions. Place each portion on the skillet and use a spatula to smash it into thin patties. Sprinkle salt and pepper to taste. Cook 2-3 minutes on each side until crispy and browned. Remove from skillet and roughly chop or crumble the patties into small pieces like loose meat.
2. Prepare the Quesadillas:
Wipe the skillet clean and lower heat to medium. Place one tortilla flat on the skillet and sprinkle half the cheese evenly over it. Spread about a quarter of the smashed beef on the cheese. Add diced pickles and onions, then some shredded lettuce, keeping a little lettuce aside for garnish. Add the remaining cheese over the toppings, then cover it with a second tortilla.
3. Cook & Serve:
Cook the quesadilla for 3-4 minutes, pressing gently with a spatula, until the bottom tortilla is golden brown and the cheese starts to melt. Carefully flip it and cook another 3 minutes until golden and fully melted. Remove from skillet, let it rest a minute, then cut into wedges. Repeat for the other quesadillas. Serve warm with sour cream or ranch, and ketchup or mustard if you like. Garnish with leftover lettuce.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to thaw the ground beef completely in the refrigerator overnight before cooking. This helps the patties cook evenly and get that perfect crispy edge.
How Should I Store Leftover Smashburger Quesadillas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over medium heat or microwave briefly until heated through and crispy again.
Can I Make Smashburger Quesadillas Ahead of Time?
Absolutely! You can prepare the smashed beef and assemble quesadillas in advance, then refrigerate them. When ready, cook them directly from the fridge—just add an extra minute or two per side to ensure they’re heated through.
What’s a Good Substitute for Pickles if I Don’t Have Any?
If you don’t have pickles, try sliced jalapeños, banana peppers, or even a spoonful of relish for that tangy crunch. They add a nice contrast to the rich beef and cheese.
