Crispy Hamburger Quesadillas with Melty Cheese and Burger Sauce (Print version)

Crispy hamburger quesadillas stuffed with seasoned beef, melty cheese, pickles, and creamy burger sauce.

# Ingredients:

For the burger sauce

01 - 1/3 cup (75 g) mayonnaise
02 - 2 tablespoons (30 g) ketchup
03 - 1 teaspoon yellow mustard
04 - 1 tablespoon (15 ml) dill pickle juice
05 - 2 tablespoons finely chopped dill pickles
06 - 1/4 teaspoon smoked paprika
07 - 1/4 teaspoon black pepper

For the quesadillas

08 - 1 lb (450 g) ground beef, 85 percent lean
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 4 large flour tortillas, 10-inch
15 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
16 - 1 cup (115 g) shredded Monterey Jack cheese
17 - 1/3 cup chopped dill pickles
18 - 1/2 cup seeded diced tomato, optional
19 - 1 tablespoon neutral oil, only if needed for the skillet

# Instructions:

01 - Stir together the mayonnaise, ketchup, mustard, pickle juice, chopped pickles, smoked paprika, and black pepper. Refrigerate while you cook the filling.
02 - Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small crumbles, until browned and cooked through.
03 - Stir in the salt, pepper, smoked paprika, garlic powder, and onion powder. Drain off excess fat so the quesadillas crisp instead of turning greasy.
04 - Lay out the tortillas. Sprinkle cheese over one half of each tortilla, then add beef, pickles, tomato if using, a small drizzle of burger sauce, and more cheese. Fold each tortilla closed.
05 - Wipe out the skillet and set it over medium heat. Cook the folded quesadillas for 2-3 minutes per side, pressing gently, until golden brown and the cheese is melted.
06 - Rest for 1 minute on a cutting board. Slice into wedges and serve hot with the remaining burger sauce for dipping.

# Good to know:

01 - Best served hot while the tortilla is crisp and the cheese is fully melted.
02 - Cook ground beef to 160°F for food safety.
03 - Use a dry skillet for the crispiest tortilla.

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