Save My roommate walked in while I was smashing burger patties directly onto our cast iron skillet, looking at me like I had finally lost it. Then she tasted the first quesadilla and immediately demanded we make it a weekly tradition. There is something magical about the way smashburger edges get impossibly crispy while staying juicy inside, all tucked into a golden tortilla with melting cheese.
We made these for a Super Bowl party last winter and watched four grown men practically hover over the platter. The mayo-mustard sauce sounds simple but it pulls everything together like the secret ingredient nobody can quite place. One friend kept asking what restaurant we ordered from.
Ingredients
- 1 pound ground beef 80/20 blend: The higher fat content is crucial here because it creates those crispy edges and keeps the patties juicy through the high-heat smash technique
- 1 teaspoon kosher salt: Use kosher salt rather than table salt for better distribution and a cleaner saltiness that enhances without overpowering
- 1 teaspoon garlic powder: This evenly distributes garlic flavor throughout the meat unlike fresh garlic which can burn and turn bitter on the hot griddle
- 4 large flour tortillas: Look for tortillas labeled for burritos or wraps as they are sturdy enough to hold everything without tearing during flipping
- 8 slices sharp cheddar cheese: Sharp cheddar provides the bold flavor foundation that stands up to the beef and onions
- 4 slices American cheese: Do not skip this because American cheese melts beautifully and creates that creamy texture that holds everything together
- 1 small yellow onion: Yellow onions become sweet and mellow when cooked down balancing the rich beef and sharp cheese
- 2 tablespoons mayonnaise: Use real mayonnaise not Miracle Whip for the proper creamy tang that complements the beef
- 1 tablespoon Dijon mustard: Dijon has just enough sharpness to cut through the richness while adding complexity
Instructions
- Prepare the beef mixture:
- Gently mix the ground beef with salt pepper and garlic powder in a medium bowl until just combined. The key is handling the meat as little as possible to keep the texture tender.
- Cook the onions:
- Preheat your griddle or heavy skillet over medium-high heat with one tablespoon of vegetable oil. Add the sliced onions to one side and cook stirring occasionally until they are golden and softened about 5 minutes then transfer them to a plate.
- Form and smash the patties:
- Divide the beef into 8 equal portions and roll each into a loose ball. Place 4 balls on the hot griddle and immediately press them flat with a heavy spatula until they are thin patties about 4 inches across. Let them cook undisturbed until the edges are deeply browned and juices bubble up about 2 minutes.
- Flip and add cheese:
- Flip each patty and immediately top with one slice each of sharp cheddar and American cheese. Cook until the cheese is completely melted and the edges are crisp about 1 minute more then transfer to a plate.
- Assemble and cook the quesadillas:
- Wipe the griddle clean and reduce heat to medium. Brush both sides of each tortilla with melted butter then place one tortilla on the griddle. Layer 2 cheesy patties on top sprinkle with some cooked onions and drizzle with sauce then cover with a second tortilla. Cook until the bottom is golden and crisp about 2 minutes then flip and cook the other side until golden about 2 more minutes.
Save My dad called me the day after he first tried these claiming he had dreamed about them. Now he requests them every time he visits and has started making his own version though he refuses to smash the patties quite as thin as I do.
Getting the Perfect Smash
The real secret to a great smashburger is pressing firmly and immediately when the meat hits the hot surface. I use the back of my metal spatula and even press down with my palm to get those edges paper-thin and lacey. The contact between meat and hot metal creates the Maillard reaction that gives you that irresistible crust.
Sauce Balance
The sauce needs to be tangy enough to cut through all the rich cheese and beef but not so sharp that it overpowers. I adjust the ratio slightly depending on my mood sometimes adding a tiny splash of hot sauce when I want extra kick. Make it right before you start cooking so the flavors have time to meld.
Making Ahead
You can cook the smashburger patties and caramelize the onions up to a day in advance then just warm them gently while you get your griddle ready for assembly. The sauce also keeps beautifully in the refrigerator for at least three weeks and actually tastes better after the flavors have had time to develop together.
- Cooked patties reheat best in a hot skillet for about 30 seconds per side to recrisp the edges
- Never microwave a finished quesadilla because the tortilla will turn tough and chewy
- If you need to feed a crowd keep cooked quesadillas in a 200 degree oven on a wire rack so they stay crisp
Save These quesadillas have become my go-to for feeding hungry friends because they feel like something special but come together faster than you would think. Watch them disappear from the platter.
Recipe FAQs
- → What's the best beef blend for smashburger patties?
An 80/20 ground beef blend is ideal for smashburgers as it provides enough fat for a flavorful, juicy patty with crispy edges when seared on a hot griddle.
- → How do I achieve crispy edges on the patties?
Preheat your griddle or heavy skillet over medium-high heat. Place loose beef balls on the hot surface and immediately smash them flat with a heavy spatula. Cook undisturbed until the edges are deeply browned and crusty, about 2 minutes per side.
- → Can I use different cheeses for the quesadillas?
Absolutely. While sharp cheddar and American cheese offer a classic melty texture and flavor, you can experiment with pepper jack for a spicy kick, Monterey Jack, or even a blend of your favorite melting cheeses.
- → What's the secret to a perfectly griddled tortilla?
Brushing both sides of your flour tortillas lightly with melted butter before griddling helps them achieve a beautiful golden-brown color and a crisp, appealing texture. Cook over medium heat for even browning without burning.
- → What are some good serving suggestions for these quesadillas?
These griddled delights pair wonderfully with sliced pickles, chopped fresh cilantro, a side of salsa, or a dollop of sour cream. For added heat, consider sliced jalapeños.
- → How should I store and reheat leftovers?
Store any leftover quesadillas in an airtight container in the refrigerator for up to 2-3 days. To reheat, the best method is to warm them in a skillet over medium heat until crisp again, which helps restore their original texture.