Save to Pinterest The sizzle hit my ears before I even saw the griddle. My neighbor was outside with his flat-top grill, smashing burger patties so thin they crackled against the heat, and the smell drifted straight through my kitchen window. I walked over with a beer and watched him fold those crispy-edged patties into a quesadilla with a stack of cheese and sweet onions. One bite and I knew I had to figure out how to make this indoors on my cast iron.
I made these for a group of friends on a rainy Saturday, and we stood around the stove taking turns flipping tortillas and arguing about whether to add pickles inside or on the side. The griddle stayed hot for an hour straight, and by the end we had a pile of golden wedges, a mess of napkins, and everyone asking when I'd make them again. It became our official bad-weather comfort food after that night.
Ingredients
- Ground beef (80/20 blend): The fat ratio is crucial here because it keeps the thin patties juicy and helps them develop a deep brown crust when smashed.
- 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 backbone without the moisture that fresh garlic would release on a hot griddle.
- Sharp cheddar cheese: Brings bold, tangy flavor that stands up to the beef and balances the mild American cheese.
- American cheese: Melts into a smooth, creamy layer that glues everything together and makes each bite ridiculously satisfying.
- Yellow onion: Thin slices caramelize quickly on the griddle and add a sweet, savory note that mellows the richness.
- Flour tortillas: Use large, soft tortillas so they crisp up on the outside while staying pliable enough to hold the fillings without tearing.
- Vegetable oil: A neutral oil with a high smoke point that wont burn when you crank the heat for smashing.
- Unsalted butter: Brushing melted butter on the tortillas creates a golden, crispy shell with just a hint of richness.
- Mayonnaise: The creamy base of the sauce that adds moisture and a subtle tang.
- Dijon mustard: Sharpens the sauce with a punch of flavor that cuts through all the cheese and beef.
- Worcestershire sauce: A few drops bring umami depth and a little complexity to the drizzle.
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 tough, so use a light hand and stop as soon as the seasonings are distributed.
- Preheat the griddle:
- Heat a flat griddle or heavy skillet over medium-high heat and add 1 tablespoon vegetable oil, spreading it across the surface. You want the griddle hot enough that a drop of water sizzles and evaporates immediately.
- 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 dont burn while you cook the patties.
- Form the beef balls:
- Divide the seasoned beef into 8 equal portions and roll each into a loose ball. Keep them loosely packed so they smash easily and develop maximum crust.
- 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. Press hard and fast, then leave them alone to let the crust form.
- Cook and season:
- Cook patties undisturbed until edges are deeply browned and juices bubble up, about 2 minutes. Season the tops with a pinch of salt and pepper while they sizzle.
- Flip and add cheese:
- Flip the patties, then immediately top each with 1 slice of cheddar and 1 slice of American cheese. Cook until the cheese is melted and the 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 so they turn golden and crispy without burning.
- Assemble the quesadilla:
- Place a tortilla on the griddle and layer 2 cheesy patties side by side, sprinkle with some cooked onions, and drizzle with the sauce (whisk mayonnaise, Dijon mustard, and Worcestershire together in a small bowl). Top with a second tortilla and press gently.
- Griddle until crispy:
- Cook until the bottom tortilla is golden and crisp, about 2 minutes, pressing gently with a spatula to help the layers meld. Flip and cook the other side until golden, about 2 minutes more.
- Rest and slice:
- Transfer the quesadilla to a cutting board and let it rest for 1 minute so the cheese sets slightly and doesnt ooze out. Slice into wedges with a sharp knife or pizza cutter.
- 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 to Pinterest The first time I served these at a casual dinner, someone asked if I had secretly ordered takeout because they tasted like something youd get at a food truck. I took it as the highest compliment. Now, every time I make them, I remember that look of surprise when they realized it all came together on a home stove in less than an hour.
Choosing Your Beef
An 80/20 blend is the sweet spot for smashburgers because the fat renders out as the patties cook, creating those lacy, crispy edges while keeping the inside juicy. Leaner beef dries out too fast when pressed thin, and fattier blends can make the tortillas greasy. If you can only find 85/15, it will still work, but brush a tiny bit of extra oil on the griddle to help with browning.
Getting the Griddle Right
A flat griddle or heavy cast iron skillet holds heat better than a thin pan, which means you get a consistent sear on every patty. Preheat it for at least 3 minutes over medium-high heat, and test it by flicking a few drops of water onto the surface. If they dance and evaporate in a second, youre ready to smash.
Making It Your Own
This recipe is endlessly flexible once you nail the basic technique. Swap sharp cheddar for pepper jack if you want heat, or add a layer of crispy bacon for extra richness. I have also tucked in pickles and shredded lettuce after cooking for a Big Mac vibe, and it worked beautifully.
- Try adding sliced jalapenos or a drizzle of hot sauce for a spicy kick.
- Use whole wheat or spinach tortillas for a different flavor and a little extra nutrition.
- Double the sauce and serve extra on the side for dipping each wedge.
Save to Pinterest These quesadillas prove that the best recipes sometimes come from watching someone else cook and then running home to try it yourself. Theyre messy, indulgent, and exactly what you want when youre hungry and happy.
Recipe FAQs
- → What makes smashburger patties different from regular burgers?
Smashburger patties are pressed thin onto a hot griddle, creating crispy, lacey edges while maintaining a juicy center. This technique maximizes the Maillard reaction for deep beefy flavor in every bite.
- → Can I make these quesadillas ahead of time?
While best served fresh, you can cook the patties and caramelize the onions up to a day ahead. Reheat patties in a skillet to restore crispness before assembling and griddling the quesadillas.
- → What type of ground beef works best?
An 80/20 blend provides the ideal ratio of fat to flavor. The higher fat content ensures juicy patties and helps create that crispy edge when smashed against the hot griddle.
- → Can I use corn tortillas instead of flour?
Flour tortillas work best for this application as they're more pliable and hold up better to the substantial filling. Corn tortillas may tear when folding over the hearty beef and cheese layers.
- → How do I get the crispiest tortilla edges?
Brush both sides of the tortilla with melted butter before griddling, and maintain medium heat. This allows the tortilla to golden slowly and evenly without burning while the cheese melts.
- → What other cheeses can I use?
Pepper jack adds spicy heat, provolone offers mild creaminess, or try a Mexican blend for varied flavors. Just ensure the cheese melts well to bind the patties and tortillas together.