# What You Need:
→ Smashburger Patties
01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
→ Quesadillas
05 - 4 large flour tortillas (8-10 inches each)
06 - 8 slices sharp cheddar cheese
07 - 4 slices American cheese
08 - 1 small yellow onion, thinly sliced
09 - 2 tablespoons vegetable oil, divided
10 - 2 tablespoons unsalted butter, melted
→ Sauce
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
→ Optional Garnishes
14 - Sliced pickles
15 - Chopped fresh cilantro
16 - Salsa
17 - Sour cream
# How-To Steps:
01 - In a medium bowl, gently combine ground beef with kosher salt, ground black pepper, and garlic powder until just incorporated, taking care not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread evenly to coat the entire surface.
03 - Place sliced onion on one side of the griddle. Cook, stirring occasionally, until golden and tender, approximately 5 minutes. Transfer to a plate and reserve.
04 - Divide beef mixture into 8 equal portions and gently form each into a loose ball without compacting.
05 - Place 4 beef balls onto the hot griddle with even spacing. Immediately press each flat with a heavy spatula or burger press to form thin patties approximately 4 inches in diameter.
06 - Allow patties to cook undisturbed until edges develop deep brown color and juices rise to the surface, about 2 minutes. Season tops with a small pinch of salt and pepper.
07 - Flip patties and immediately top each with 1 slice of sharp cheddar and 1 slice of American cheese. Cook until cheese fully melts and edges crisp, approximately 1 minute. Transfer to a plate.
08 - Wipe griddle clean with a paper towel. Reduce heat to medium. Brush both sides of each flour tortilla lightly with melted butter.
09 - Place a buttered tortilla on the griddle. Position 2 cheesy patties side by side, sprinkle with reserved cooked onions, and drizzle with sauce prepared by whisking mayonnaise, Dijon mustard, and Worcestershire sauce together. Top with second tortilla.
10 - Cook until the bottom tortilla turns golden and crisp, about 2 minutes, applying gentle pressure with a spatula. Carefully flip.
11 - Cook the opposite side until golden brown and crisp, approximately 2 minutes more.
12 - Transfer quesadilla to a cutting board and allow to rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
13 - Repeat assembly and cooking process with remaining ingredients to create second quesadilla. Serve immediately with pickles, cilantro, salsa, or sour cream as preferred.
