Cheesy Griddled Smashburger Quesadillas

My son walked into the kitchen one Saturday afternoon and asked if we could make something that tasted like a burger and a quesadilla at the same time. I laughed, but the idea stuck. An hour later, we were standing over the griddle, smashing beef patties paper-thin and watching cheese bubble over the edges. The tortillas crisped up golden, the onions sweetened, and that first bite made us both go quiet for a second.

I made these for a group of friends on game night, and they vanished before halftime. Everyone kept asking what the sauce was, and I realized it was just three ingredients I always have in the fridge. The griddle stayed hot all night, and we ended up making a second batch because no one wanted to stop eating.

Ingredients

• Ground beef (80/20 blend): The fat ratio is crucial here because it keeps the patties juicy even when smashed thin, and renders out to create those crispy, lacy edges.
• Kosher salt: Season the meat before forming patties so the salt distributes evenly and builds flavor from the inside out.
• Garlic powder: Adds a savory depth without the sharpness of raw garlic, which can burn on the hot griddle.
• Sharp cheddar cheese: Melts beautifully and brings a bold, tangy punch that stands up to the beef.
• American cheese: This is the secret to that classic burger melt, it gets creamy and stretchy in a way cheddar alone cannot.
• Yellow onion: Thinly sliced and caramelized until golden, they add sweetness and a slight char that balances the richness.
• Flour tortillas: Large ones work best because they hold the patties without tearing and crisp up evenly when brushed with butter.
• Vegetable oil: Use it to coat the griddle so the patties and onions develop a proper sear without sticking.
• Unsalted butter: Melted and brushed on the tortillas, it creates that golden, crispy exterior we all crave.
• Mayonnaise: The creamy base of the sauce that clings to every layer and adds richness.
• Dijon mustard: Brings acidity and a slight bite that cuts through the cheese and beef.
• Worcestershire sauce: A few drops add umami and complexity without being identifiable on their own.

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 and tough, so treat it lightly.

Preheat the griddle:

Set a flat griddle or heavy skillet over medium-high heat and add 1 tablespoon vegetable oil, spreading it to coat the surface. You want it hot enough that a drop of water sizzles instantly.

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.

Form the patties:

Divide beef mixture into 8 equal portions and roll each into a loose ball. Keep them light and airy so they smash properly.

Smash and sear:

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 thinner, the crispier.

Let them crust:

Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season tops with a pinch of salt and pepper.

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 and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.

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.

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.

Rest and slice:

Transfer quesadilla to a cutting board and let rest for 1 minute. Slice into wedges with a sharp knife or pizza cutter.

Repeat and serve:

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

Save

My daughter asked if she could help flip the quesadillas, and I handed her the spatula. She was so proud when the first one came out golden and intact. We sat at the table with sauce dripping down our fingers, and she said it tasted like the best parts of two dinners rolled into one.

Choosing Your Beef

The 80/20 blend is non-negotiable if you want those lacy, crispy edges. Leaner beef will not render enough fat to create that signature crust, and it tends to dry out when smashed thin. I have tried 90/10 once, and the patties were sad and gray. Trust the fat.

Getting the Griddle Right

A flat griddle gives you the most even contact and the best sear, but a heavy cast-iron skillet works too. The key is medium-high heat for the patties and medium for the tortillas. If your griddle is too hot, the tortillas will burn before the cheese inside melts, and if it is too cool, the patties will steam instead of sear.

Making It Your Own

This recipe is a playground for customization. Swap cheddar for pepper jack if you want heat, or add pickled jalapenos between the patties. I have tucked crispy bacon inside, stirred hot sauce into the mayo, and even used spinach tortillas when I ran out of plain ones.

• Try adding a thin layer of refried beans for extra heartiness.
• Sprinkle sesame seeds on the buttered tortillas before griddling for a bun-like finish.
• Serve with a side of crispy fries or a simple green salad to balance the richness.

Save

This dish has become our go-to when we want something indulgent without leaving the house. It is messy, satisfying, and always worth the extra napkins.

Recipe FAQs

→ What makes smashburger patties different from regular burgers?

Smashburgers are pressed flat onto a hot griddle, creating crispy, lacy edges while keeping the center juicy. The increased surface area allows for better browning and that signature crunch.

→ Can I use corn tortillas instead of flour?

Flour tortillas work best here as they're pliable and hold up well to the hearty fillings. Corn tortillas may tear when folded and toasted with all the cheese and meat.

→ What type of ground beef should I use?

An 80/20 blend (80% lean, 20% fat) provides the ideal balance. The extra fat renders during cooking, creating those crispy edges and keeping patties moist.

→ Can I make these ahead of time?

These are best enjoyed fresh and hot. However, you can cook the patties and caramelize the onions ahead, then assemble and griddle the quesadillas just before serving.

→ How do I prevent the tortilla from burning?

Use medium heat after wiping the griddle clean. Brushing tortillas with butter helps them brown evenly without burning. Watch closely and flip when golden.

→ What other cheeses work well?

Pepper jack adds a spicy kick, while Monterey Jack melts beautifully. Provolone creates a mild, creamy finish. Mix and match based on preference.