Cheeseburger Quesadillas with Crunchy Salad (Print version)

Crispy cheeseburger quesadillas filled with seasoned beef, cheddar, pickles, and burger sauce, served with a cold crunchy salad.

# Ingredients:

For the burger sauce

01 - 1/3 cup (75 g) mayonnaise
02 - 1/4 cup (65 g) ketchup
03 - 1 tablespoon yellow mustard
04 - 1 tablespoon dill pickle juice
05 - 1 teaspoon Worcestershire sauce
06 - 1/4 teaspoon fine salt
07 - 1/4 teaspoon black pepper

For the quesadillas

08 - 1 lb (450 g) 80/20 ground beef
09 - 1/2 teaspoon fine salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon garlic powder
12 - 4 large (10-inch) flour tortillas
13 - 2 cups (225 g) shredded sharp cheddar cheese
14 - 20 dill pickle chips, patted dry
15 - 1 tablespoon neutral oil, divided

For the crunchy salad

16 - 1 small head iceberg lettuce, cut into wedges or chopped
17 - 1 cup (150 g) cherry tomatoes, halved
18 - 1 small cucumber, thinly sliced
19 - 1/4 small red onion, thinly sliced
20 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Stir mayonnaise, ketchup, mustard, pickle juice, Worcestershire sauce, salt, and pepper in a small bowl. Taste and adjust with more pickle juice if you want it tangier. Refrigerate while you cook.
02 - Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Drain well, then season with salt, pepper, and garlic powder.
03 - Lay out the tortillas. Sprinkle cheese over half of each tortilla, add beef, add pickle chips, then finish with more cheese. Fold each tortilla over and press gently.
04 - Wipe out the skillet and heat a thin film of oil over medium heat. Cook each folded quesadilla for 2-3 minutes per side, until the tortilla is crisp and the cheese is melted. Add more oil as needed between batches.
05 - Arrange iceberg lettuce, tomatoes, cucumber, red onion, and parsley on plates or a platter. Keep the salad cold until serving.
06 - Let the quesadillas rest for 1 minute, then cut into wedges. Serve with the crunchy salad and drizzle or dip with the burger sauce.

# Good to know:

01 - Cook ground beef to 160°F for food safety.
02 - Pat pickle chips dry before adding them to keep the tortilla crisp.
03 - Best served right after cooking while the cheese is melted.

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