Cheesy Griddled Smashburger Quesadillas

The smell hit me first: caramelized beef meeting hot butter on cast iron, a cloud of onion sweetness cutting through. I was trying to use up leftover burger meat and a stack of tortillas when I pressed my first patty paper-thin and watched the edges go lacy and dark. That crunch, that cheese pull, that impossible marriage of quesadilla and smashburger—it stopped being leftovers and became something I craved on purpose.

I made these for a group of friends who showed up hungry after a long hike. They stood around the griddle, watching me smash and flip, and by the time I sliced the first quesadilla the whole thing was gone before I plated the second. Someone called it a cheeseburger you can fold, and honestly, that stuck.

Ingredients

• Ground beef (80/20 blend): The fat ratio is everything here—it keeps the patties juicy under high heat and gives you those crispy, lacy edges when you smash them flat.
• Kosher salt: Season generously before and after the smash so every surface gets flavor, not just the inside.
• Garlic powder: A little goes into the meat, adding warmth without overpowering the beefy char.
• Sharp cheddar cheese: It melts slower than American but brings a tangy bite that balances the richness.
• American cheese: This is your melt insurance—it turns gooey fast and glues everything together.
• Yellow onion: Thin slices go sweet and jammy on the griddle, adding a layer of caramelized comfort.
• Flour tortillas: Look for pliable, large ones that can hold two patties without tearing when you flip.
• Vegetable oil: Use it to slick the griddle for the patties and onions so nothing sticks or burns.
• Unsalted butter: Brushing melted butter on the tortillas before griddling gives you that golden, crispy shell.
• Mayonnaise: The creamy base of the sauce that clings to every bite without dripping everywhere.
• Dijon mustard: Sharp and punchy, it wakes up the richness and adds a little heat.
• Worcestershire sauce: Just a teaspoon deepens the umami and ties the sauce to the beef.

Instructions

Season the beef:

In a medium bowl, gently mix ground beef with salt, pepper, and garlic powder until just combined. Overworking the meat makes it dense, so use a light hand and stop as soon as the seasonings are evenly distributed.

Heat the griddle:

Preheat a flat griddle or heavy skillet over medium-high heat, then add 1 tablespoon vegetable oil and spread it across the surface. You want the oil shimmering but not smoking—that is your smash zone.

Cook the onions:

Add the sliced onion to one side of the griddle and cook, stirring occasionally, until golden and softened, about 5 minutes. Transfer onions to a plate and set aside so they do not burn while you work the patties.

Form the beef balls:

Divide beef mixture into 8 equal portions and roll each into a loose ball. Keep them light and airy—they will flatten under pressure, so do not pack them tight.

Smash the patties:

Place 4 beef balls onto the hot griddle, spacing them evenly, then immediately press each one flat with a heavy spatula or burger press to form thin patties about 4 inches across. The instant sizzle is what you are after—that is where the crust begins.

Sear and season:

Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with a pinch of salt and pepper while they sear so the seasoning sticks to the crust.

Flip and melt:

Flip patties, then immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until cheese is melted and edges are crisp, about 1 minute more, then transfer patties to a plate.

Prep the tortillas:

Wipe the griddle clean, reduce heat to medium, and brush both sides of each tortilla lightly with melted butter. This step turns the tortillas into golden, crispy shells that hold up to all the filling.

Assemble the quesadillas:

Place a tortilla on the griddle, layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce (whisk mayonnaise, Dijon mustard, and Worcestershire together). Top with a second tortilla and press gently.

Griddle until golden:

Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula. Flip and cook the other side until golden, about 2 minutes more, watching for even browning.

Rest and slice:

Transfer quesadilla to a cutting board and let rest for 1 minute so the cheese sets slightly. Slice into wedges with a sharp knife or pizza cutter for clean, easy cuts.

Repeat and serve:

Repeat with remaining ingredients to make 2 large quesadillas in total. Serve hot with pickles, cilantro, salsa, or sour cream as desired.

Save

The first time I served these at a casual dinner, someone asked if I had opened a secret burger joint in my kitchen. We ended up standing around the stove, slicing wedges straight off the board, and I realized this dish does not need a table—it needs a crowd and a hot griddle.

Choosing Your Cheese

Sharp cheddar gives you flavor, American gives you melt, and using both means you get the best of both worlds. I have tried all cheddar and it tasted great but did not stay gooey, and all American was too bland against the beef. If you want heat, swap cheddar for pepper jack, but keep at least one slice of American per patty so everything holds together when you fold.

The Right Griddle Temperature

Medium-high for the patties, medium for the tortillas—that is the rhythm that keeps everything from burning. I learned this the hard way after scorching three tortillas in a row because I forgot to dial it back. Your griddle should sizzle when the beef hits but only whisper when the tortilla goes down.

Storage and Reheating

These are best fresh off the griddle, but leftovers will keep in the fridge for up to two days wrapped tight in foil. Do not microwave them—you will end up with soggy tortillas and rubbery cheese. Instead, reheat in a dry skillet over medium heat, flipping once, until the outside crisps back up and the inside warms through.

• Wrap leftovers individually so they reheat evenly without sticking together.
• If making ahead, cook the patties and onions first, then assemble and griddle the quesadillas just before serving.
• For meal prep, double the patties and freeze them flat between parchment—they thaw fast and smash beautifully from frozen.

Save

This is the kind of recipe that makes you look like a genius with very little effort. Fold it, slice it, watch it disappear.

Recipe FAQs

→ What makes smashburger patties different from regular burgers?

Smashburgers are pressed thin on a hot griddle, creating crispy, lacy edges while keeping the center juicy. The increased surface area develops deeper browning and more flavor in less time.

→ Can I use corn tortillas instead of flour?

Flour tortillas work best here because they're larger and more pliable for folding. Corn tortillas tend to crack when stuffed with this much filling and may not hold up to the griddling process.

→ How do I prevent the tortilla from getting soggy?

Brush both sides with melted butter before griddling, and cook until golden and crisp. Don't overload with sauce—a light drizzle keeps things balanced. Resting for 1 minute after cooking helps set the cheese.

→ Can I make these ahead and reheat?

Yes, though they're best fresh. Reheat in a skillet over medium heat to restore crispness. Microwave heating makes tortillas chewy rather than crispy.

→ What's the best way to slice quesadillas?

Use a sharp knife or pizza cutter to slice into wedges. Letting them rest for 1 minute after cooking makes cutting easier and helps the filling set slightly.

→ Can I customize the cheese blend?

Absolutely. Pepper jack adds heat, provolone brings mild creaminess, or Monterey Jack melts beautifully. Just keep a mix that melts well for the best texture.