Smashburger Quesadillas
Smashburger Quesadillas
Ingredients
For the Not Big Mac Sauce
- 1 cup mayonnaise
- 1 tablespoon pickle relish
- 2 tablespoons ketchup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Smashburger Quesadillas
- 1 pound ground beef, 80/20 lean
- 4 large flour tortillas
- 2 tablespoons burger seasoning, your favorite blend
- 1 tablespoon bacon fat, or other high-smoke point oil, as needed
- 1 sweet onion, medium, diced
- 6 slices thick-cut bacon
- 8 slices Pepper Jack cheese
- 1 tomato, large, sliced into 1/4-inch thick rounds
For Serving
- Not Big Mac Sauce, as needed, for dipping
Instructions
- 1
Prepare the Not Big Mac Sauce: In a small bowl, combine the mayonnaise, pickle relish, ketchup, smoked paprika, garlic powder, and black pepper. Whisk until thoroughly combined and smooth. Set aside.
⏱️ 5 min
- 2
Prepare the quesadilla components: Dice the sweet onion and slice the large tomato into 1/4-inch thick rounds. Divide the ground beef into 4 equal portions. For each tortilla, spread one portion of ground beef thinly and evenly across one side of the tortilla, extending almost to the edges. Sprinkle a generous amount of burger seasoning over the raw beef.
⏱️ 10 min
- 3
Preheat your griddle or large flat-top skillet to medium heat (approximately 350-375°F). Add the bacon fat to the hot griddle. Once melted, add the diced sweet onion and sauté, stirring occasionally, until caramelized and tender, about 8-10 minutes. Remove the onions and set aside. Add the thick-cut bacon to the griddle and cook until crispy, about 5-7 minutes per side. Remove the bacon, crumble or chop it, and set aside.
⏱️ 15 min•🌡️ 360
- 4
Place two of the beef-covered tortillas, beef-side down, onto the hot griddle. Immediately press down firmly with a spatula to 'smash' the beef and ensure good contact with the griddle. Cook for 3-4 minutes, or until the beef is cooked through and the tortilla is golden brown and crispy.
⏱️ 5 min•🌡️ 360
- 5
Flip the quesadillas so the crispy tortilla side is down. Immediately place 2 slices of Pepper Jack cheese on top of the cooked beef layer of each quesadilla. Distribute a portion of the crumbled bacon and caramelized onions over the cheese. Top with 2-3 slices of fresh tomato. Spoon a generous amount of the Not Big Mac Sauce over the tomatoes.
⏱️ 3 min•🌡️ 360
- 6
Carefully fold each quesadilla in half, enclosing all the fillings. Press down gently with your spatula. Continue to cook for another 2-3 minutes per side, or until the tortilla is golden brown and crispy on both sides and the cheese is fully melted and gooey. Repeat with the remaining two quesadillas.
⏱️ 7 min•🌡️ 360
- 7
Remove the finished Smashburger Quesadillas from the griddle. Cut each quesadilla into halves or quarters for easier serving. Serve immediately with extra Not Big Mac Sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smashburger Quesadillas
Ingredients
For the Not Big Mac Sauce
- 1 cup mayonnaise
- 1 tablespoon pickle relish
- 2 tablespoons ketchup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Smashburger Quesadillas
- 1 pound ground beef, 80/20 lean
- 4 large flour tortillas
- 2 tablespoons burger seasoning, your favorite blend
- 1 tablespoon bacon fat, or other high-smoke point oil, as needed
- 1 sweet onion, medium, diced
- 6 slices thick-cut bacon
- 8 slices Pepper Jack cheese
- 1 tomato, large, sliced into 1/4-inch thick rounds
For Serving
- Not Big Mac Sauce, as needed, for dipping
Instructions
- 1
Prepare the Not Big Mac Sauce: In a small bowl, combine the mayonnaise, pickle relish, ketchup, smoked paprika, garlic powder, and black pepper. Whisk until thoroughly combined and smooth. Set aside.
⏱️ 5 min - 2
Prepare the quesadilla components: Dice the sweet onion and slice the large tomato into 1/4-inch thick rounds. Divide the ground beef into 4 equal portions. For each tortilla, spread one portion of ground beef thinly and evenly across one side of the tortilla, extending almost to the edges. Sprinkle a generous amount of burger seasoning over the raw beef.
⏱️ 10 min - 3
Preheat your griddle or large flat-top skillet to medium heat (approximately 350-375°F). Add the bacon fat to the hot griddle. Once melted, add the diced sweet onion and sauté, stirring occasionally, until caramelized and tender, about 8-10 minutes. Remove the onions and set aside. Add the thick-cut bacon to the griddle and cook until crispy, about 5-7 minutes per side. Remove the bacon, crumble or chop it, and set aside.
⏱️ 15 min•🌡️ 360 - 4
Place two of the beef-covered tortillas, beef-side down, onto the hot griddle. Immediately press down firmly with a spatula to 'smash' the beef and ensure good contact with the griddle. Cook for 3-4 minutes, or until the beef is cooked through and the tortilla is golden brown and crispy.
⏱️ 5 min•🌡️ 360 - 5
Flip the quesadillas so the crispy tortilla side is down. Immediately place 2 slices of Pepper Jack cheese on top of the cooked beef layer of each quesadilla. Distribute a portion of the crumbled bacon and caramelized onions over the cheese. Top with 2-3 slices of fresh tomato. Spoon a generous amount of the Not Big Mac Sauce over the tomatoes.
⏱️ 3 min•🌡️ 360 - 6
Carefully fold each quesadilla in half, enclosing all the fillings. Press down gently with your spatula. Continue to cook for another 2-3 minutes per side, or until the tortilla is golden brown and crispy on both sides and the cheese is fully melted and gooey. Repeat with the remaining two quesadillas.
⏱️ 7 min•🌡️ 360 - 7
Remove the finished Smashburger Quesadillas from the griddle. Cut each quesadilla into halves or quarters for easier serving. Serve immediately with extra Not Big Mac Sauce for dipping.
⏱️ 1 min