I’m Never Making Smashburgers the Old Way Again

Ingredients

• 4 pieces Flour Tortillas (Burrito‑size (≈10‑inch) flour tortillas)
• 1 pound Ground Beef (80/20 lean‑to‑fat, formed into 4 equal balls)
• 1/4 cup Mayonnaise (Regular mayo, room temperature)
• 2 tablespoons Ketchup
• 1 tablespoon Yellow Mustard
• 2 tablespoons Sweet Pickle Relish
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Seasoned Salt (Or use a blend of salt, pepper, onion powder, and black pepper)
• 4 slices American Cheese (Individually wrapped, melts quickly)
• 1/4 cup Onion (Finely diced; optional if you like onions on your smash burger)
• 1 tablespoon Bacon Grease (or Vegetable Oil) (For greasing the skillet; bacon grease adds extra flavor)

Instructions

1. Make the Burger Sauce

   In a mixing bowl combine mayonnaise, ketchup, mustard, garlic powder, smoked paprika, and sweet pickle relish. Stir until smooth and set aside.

   Time: PT5M

2. Prepare the Beef on the Tortilla

   Lay a flour tortilla flat on a clean surface. Place one pre‑formed ground‑beef ball in the center and use your hands to spread it out toward the edges, leaving a small border. Sprinkle seasoned salt (or your preferred burger seasoning) evenly over the meat.

   Time: PT5M

3. Heat the Skillet

   Add the tablespoon of bacon grease (or vegetable oil) to the skillet and heat over medium‑high until shimmering.

   Time: PT2M

   Temperature: Medium‑high

4. Cook the First Side

   Place the prepared tortilla, beef side down, onto the hot skillet. Cook for 2–3 minutes until the meat begins to brown and the tortilla is lightly toasted.

   Time: PT3M

   Temperature: Medium‑high

5. Add Cheese and Onions, Flip

   Flip the quesadilla onto its empty side. Quickly layer the American cheese slices and sprinkle the diced onion over the meat. Press gently with a spatula or press, then cook for another 30–45 seconds until the cheese melts.

   Time: PT1M

   Temperature: Medium‑high

6. Finish Cooking the Other Side

   Flip the quesadilla one more time so the cheese‑topped side faces down. Cook another 30–45 seconds to crisp the outer tortilla.

   Time: PT1M

   Temperature: Medium‑high

7. Warm and Repeat

   Transfer the cooked quesadilla to a warming rack. Repeat steps 2‑6 for the remaining tortillas.

   Time: PT6M

8. Slice and Serve

   Using a sharp knife, cut each quesadilla into 6‑8 wedges. Serve warm with the burger sauce on the side.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Flour Tortillas: Whole‑wheat flour tortillas, Corn tortillas (will be less pliable)
• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Mayonnaise: Greek yogurt, Sour cream
• Instead of Ketchup: Tomato sauce, Barbecue sauce (will change flavor)
• Instead of Yellow Mustard: Dijon mustard, Spicy brown mustard
• Instead of Sweet Pickle Relish: Diced dill pickles, Chopped cornichons
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove), Onion powder
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (adds heat)
• Instead of Seasoned Salt: Kosher salt + pepper, Burger seasoning blend
• Instead of American Cheese: Cheddar cheese, Provolone, Monterey Jack
• Instead of Onion: Green onions, Shallots
• Instead of Bacon Grease (or Vegetable Oil): Vegetable oil, Canola oil, Olive oil (use sparingly)

Equipment Needed

• Large Skillet or Griddle
• Spatula or Press
• Mixing Bowl
• Wooden Spoon or Whisk
• Cutting Board
• Chef’s Knife
• Warming Rack or Plate (optional)

Critical Steps — Do Not Skip

• Mixing the burger sauce until fully combined.
• Spreading the ground beef evenly on the tortilla, leaving a border.
• Cooking the first side for 2‑3 minutes before flipping.
• Adding cheese and onions, then pressing to melt the cheese.
• Ensuring both sides are toasted but not burnt.

Chef Tips from the Video

• Use a thin layer of bacon grease for authentic smoky flavor; vegetable oil works for a cleaner taste.
• For extra crunch, lightly brush the outer tortilla edges with a little oil before cooking.
• Add a dash of hot sauce to the burger sauce for a subtle kick.

Troubleshooting

Storage

Refrigerator: Store cooked quesadillas in an airtight container for up to 2 days; reheat in a skillet or oven.

Freezer: Wrap individually in foil and freeze for up to 1 month. Reheat directly from frozen in a skillet.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the burger sauce a day ahead and refrigerate.
• Assemble the quesadillas (tortilla + beef + seasoning) and wrap tightly; keep refrigerated and cook when ready.
• Cooked quesadillas reheat well in a dry skillet over medium heat.

Frequently Asked Questions