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This easy hamburger quesadilla is a fast and comforting twist on two favorites. If you are craving a cheesy burger but want the crispy bite of a quesadilla this recipe is for you. In just fifteen minutes you get melty cheese beef and a tangy burger sauce all tucked into golden tortillas. Perfect for busy weeknights or a fun lunch when you do not want a lot of dishes.
I used to make these when my teenagers would come home from sports practice starving and there never seemed to be enough leftovers. Now every time I make them my husband requests extra sauce and we joke it beats delivery burgers any day.
Ingredients
- Flour tortillas: soft and sturdy so they crisp perfectly without tearing make sure to grab medium sized
- Ground beef: flavorful and classic for a burger feel look for eighty five percent lean for juicy results
- Salt and pepper: essential seasonings choose freshly ground for best flavor
- Paprika: adds subtle smoky warmth smoked paprika works well if you like deeper taste
- Garlic powder and onion powder: boost the umami so the filling tastes like a well seasoned burger
- Shredded cheese: melts perfectly and holds everything together a sharp cheddar or Colby Jack is especially good
- Chopped pickles: optional but they add crunch use cold crisp pickles from the refrigerated section
- Chopped tomatoes: optional for a fresh topping choose ripe firm tomatoes for best texture
- Mayonnaise: gives the burger sauce a creamy base full fat mayo creates the richest sauce
- Ketchup: brings sweetness and tang use classic tomato ketchup
- Pickle juice: brightens and gives zip to the sauce brine from dill pickles is best
- Chopped pickles (for sauce): more crunch and real burger experience
- Ground black pepper (for sauce): more zip in the sauce grind fresh for extra kick
- Paprika (for sauce): rounds out the burger sauce flavor smoked or sweet will work
Instructions
- Make the Burger Sauce:
- In a small bowl combine mayonnaise ketchup pickle juice chopped pickles black pepper and paprika. Stir until the sauce is smooth and creamy. Set this aside so the flavors can meld.
- Brown the Beef:
- Set a large skillet over medium high heat. Add the ground beef and cook while breaking it up with a spatula for about five to six minutes. Sprinkle in salt pepper paprika garlic powder and onion powder as the beef starts to brown. Stir frequently and cook until no pink remains. For less greasiness remove from the heat and drain excess fat if desired.
- Fill and Fold the Quesadillas:
- Lay your flour tortillas out on a clean surface. Sprinkle each with a generous layer of shredded cheese then spoon cooked beef on top spreading it evenly. Add chopped pickles and tomatoes if you like. Drizzle some of the prepared burger sauce before folding each tortilla in half and pressing gently to seal the edges.
- Crisp in the Skillet:
- Wipe out the beef skillet and return to medium heat. Place the folded quesadillas in the pan and press gently with a spatula. Cook for about two to three minutes per side or until both sides are golden brown and crispy with melted cheese inside.
- Slice and Serve:
- Transfer quesadillas to a cutting board and let cool for one minute. Cut into wedges and serve with extra burger sauce and your favorite toppings for dipping or drizzling.
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My favorite thing about this recipe is the burger sauce because it pulls everything together with creamy tang and crunch. Last summer my niece helped me make a big batch for a family movie night and now she sends me photos whenever she makes them with new toppings.
Storage Tips
Leftover quesadillas can be stored in an airtight container in the fridge for up to three days. To reheat place in a dry skillet over medium heat for a few minutes until crispy and warmed through. Avoid microwaving because it makes the tortillas soggy. You can also freeze cooked and cooled quesadillas in a single layer then transfer to a freezer bag for up to one month.
Ingredient Substitutions
You can swap ground turkey or chicken for the beef if you want a lighter option. For a vegetarian version try cooked black beans and sautéed mushrooms. Dairy free cheese will work too though it may not melt quite as smoothly. Swap out flour tortillas for gluten free ones if needed.
Serving Suggestions
Serve these quesadillas with extra burger sauce on the side along with a crisp side salad or homemade fries. If you are hosting friends set up a topping bar with lettuce onions jalapenos and more pickles for a fun twist. Kids love dipping them in ranch or barbecue sauce as well.
Blending American and Mexican Tastes
Hamburger quesadillas are a mashup of two classic comfort foods. They bring together savory all American burger flavors with the crispy texture of Mexican quesadillas. When I first tried this combo it felt like discovering the perfect quick lunch for any family who loves both cuisines.
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Burger quesadillas are a fun way to get bold flavor fast and the sauce takes them to the next level. Enjoy them right away for the crispiest bite and meltiest cheese!
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, feel free to use cheddar, Monterey Jack, or a cheese blend to suit your taste preferences.
- → How do I prevent greasy quesadillas?
Drain excess fat from the cooked ground beef before filling the tortillas for a less greasy result.
- → Are there topping suggestions?
Chopped pickles and tomatoes make great toppings. Lettuce or sliced onions can also add crunch and flavor.
- → Is this suitable for make-ahead meals?
These can be reheated in a dry skillet for a few minutes to restore crispiness, making them convenient for meal prep.
- → Can I use corn tortillas?
Flour tortillas work best for holding the filling, but corn tortillas can be used for a different flavor and texture.