These cheeseburger quesadillas are my newest obsession – and they’ll be yours, too, after just one bite!
Seasoned beef, melted cheddar, and crunchy dill pickles bundled up in a crispy tortilla is just as incredible as it sounds.
And don’t even get me started on the special sauce! It takes these quesadillas to a whole new level.
Kids love it, adults crave it, and you can easily whip it up tonight!
Why You’ll Love These Cheeseburger Quesadillas
Fun Food Mashup: Part burger, part quesadilla, this tasty mashup combines the best of both worlds into one crispy, cheesy package.
Time-Saver: Forget the drive-thru! You can easily transform your favorite fast food into a quick, homemade meal. Perfect for weeknights and satisfying late-night cravings alike.
Crowd-Pleaser: Wrapped into a fun, handheld meal, these quesadillas will be a hit at any gathering – game days, tailgates, parties, you name it!
Customizable: Want to load up on your favorite burger toppings? Have at it! Jalapeños, bacon, or different cheeses, these quesadillas are totally customizable.
Ingredients
- Burrito-Size Flour Tortillas: Soft and pliable, you need the bigger tortillas to hold all the tasty fillings.
- Lean Ground Beef: Browned and crumbled, it’s the key to the meaty flavor and texture.
- Spices: You’ll mix Worcestershire sauce, salt, black pepper, garlic powder, and onion powder into the meat.
- Cheddar Cheese: Freshly shredded and melted to gooey perfection.
- White Onion: Because what’s a classic burger without the onion? I like it diced so it melts into every bite, but feel free to use rings.
- Dill Pickles: A quintessential cheeseburger topping that adds a tangy, briny crunch.
- Special Sauce: A magical blend of creamy mayo, tangy ketchup, zesty pickles, sharp onion, and zippy pickle juice. Perfect for dipping or drizzling.
How to Make Cheeseburger Quesadillas
Just when I thought I couldn’t love cheeseburgers or quesadillas any more, I discovered this mouthwatering fusion!
Yes, you have to cook the beef separately, which means cleaning a second pan. But I swear it’s more than worth it!
1. PREP: In a small bowl, whisk the mayonnaise, ketchup, dill pickles, onion, and pickle juice. Refrigerate.
2. COOK: Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Drain grease, then season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce.
3. HEAT: Spray a griddle or skillet with cooking spray and heat over medium.
4. ASSEMBLE: Place a tortilla on the hot surface, add cheese, beef, onions, pickles, and more cheese. Top with another tortilla.
5. COOK: Cook for 2-3 minutes per side until golden and cheese is melted. Repeat with the remaining tortillas and fillings.
6. SERVE: Let the quesadillas cool for 5 minutes on a cutting board before slicing. Serve with the special sauce on the side for dipping. Enjoy!
Tips For the Best Cheeseburger Quesadillas
Can’t decide on burgers or quesadillas? Have both in one!
Cheesy, meaty, and comforting, this epic food mashup hits the spot. Better yet, they’re insanely easy to make.
But before you heat that griddle, check out these tips:
- Go lean. Choose a lean ground beef with a fat percentage of 80/20 or 85/15. This will have the best flavor without excess grease. You can also try ground turkey or chicken.
- Press gently. For better sealing and even browning, gently press down on the quesadilla with a spatula while cooking.
- Add extra cheese. After flipping, add another later of cheese on the hot surface. It’ll melt as the bottom cooks.
- Chill the sauce. Refrigerate the special sauce for at least 30 minutes to allow the flavors to meld together. You can also adjust the amount of mayo and ketchup to your tastes.
- Add sauce to the filling. Add a layer between the meat and cheese to amp up the flavor.
- Customize. Try other fillings like diced bell peppers, mushrooms, tomatoes, bacon, or avocado. You could also mix things up with In N Out secret sauce.
How to Store
Unlike fast food, these cheeseburger quesadillas store well for later.
To Store: Place cooled quesadillas in an airtight container. Refrigerate for up to 3 days.
To Freeze: Wrap each quesadilla individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months and thaw in the refrigerator before reheating.
To Reheat: Warm quesadillas in a skillet over medium heat for 2-3 minutes per side until heated through. Alternatively, microwave them on a microwave-safe plate for about 1 minute.
More Cheesy Dinners Your Family Will Love
Baked Tortellini
Gnocchi Mac and Cheese
Chicken Parmesan
Swiss Chicken Casserole
Cheeseburger Quesadillas
4
15
minutes15
minutes904
kcalCheeseburger quesadillas combine the best of both worlds into a crispy tortilla. I’m talking seasoned ground beef, melty cheese, sliced pickles, and more!
Ingredients
- For the Special Sauce:
1/4 cup mayonnaise
1/4 cup ketchup
2 tablespoons dill pickles, minced
1 tablespoon diced white onion
2 teaspoons pickle juice
- For the Quesadillas:
1 pound lean ground beef
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 burrito-size flour tortillas
3-4 cups shredded cheddar cheese
1/2 cup diced white onion
1/2 cup sliced dill pickles
Instructions
- In a small bowl, whisk the mayonnaise, ketchup, minced dill pickles, white onion, and pickle juice until smooth. Cover and refrigerate until ready to use.
- In a large skillet over medium-high heat, brown the ground beef, breaking it up into small pieces as it cooks. Drain excess grease.
- Season the cooked beef with Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Stir to combine, then remove from heat.
- Heat a griddle or large clean skillet over medium heat. Spray with cooking spray.
- Place a tortilla on the hot surface. Top with a generous layer of shredded cheese, half of the seasoned meat, half of the diced onions and pickles, and another layer of cheese. Cover with a second tortilla.
- Alternatively, layer the fillings on one half of the tortilla and fold it over to enclose the fillings.
- Cook the quesadilla for 2-3 minutes per side, until the tortilla is crispy and golden brown and the cheese is melted. Repeat with remaining ingredients.
- Transfer the quesadillas to a cutting board and let cool for 5 minutes before slicing into wedges. Serve warm with the special sauce on the side for dipping. Enjoy!
Notes
- Choose a lean ground beef with a fat percentage of 80/20 or 85/15. This will have the best flavor without excess grease. You can also try ground turkey or chicken.
- Refrigerate the special sauce for at least 30 minutes to allow the flavors to meld together. You can also adjust the amount of mayo and ketchup to your tastes.
I’m confused with the recipe about the folding over in the p if the tortilla. Do you put ingredients on only half of the first tortilla too, otherwise how would u be able to fold both tortillas over to fry?
I want to make this recipe tomorrow but don’t understand this part of the recipe.
Thank you.
Hi Patti!
You have two options for cooking:
1. Place a tortilla in the skillet. Add the toppings, then place another tortilla on top. Cook for 2-3 minutes, flip the whole thing, and cook again until melted and golden.
2. Place a tortilla in the skillet. Add the toppings to one side (covering only half of the tortilla). Fold the other half over (the side without toppings) to enclose the fillings inside. Cook for 2-3 minutes, flip it over, and cook again until melted and golden.
With the first method, you’ll make one large quesadilla which serves 2. With the second method, you’ll make half a quesadilla which serves 1.
The second method is easier in terms of flipping.
Hope that helps!
This quesadilla recipe looks fabulous I have saved it to my email. I have a leather journal in which I record my favourite recipes for future generations. I want my grandchildren to have something in my writing rather than on the internet. I have several of your recipes now so thank you. Of course the “proof of the pudding is in the tasting” so now I must make each recipe for my own enjoyment. Thank you, you are now part of my legacy. I have attributed the recipes to you.
I love the idea of leaving a written journal for your grandkids, Josephine! That’s awesome.
And I hope you enjoyed the quesadillas!