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