Smashburger quesadillas are a delicious, crave-worthy mashup of two comfort food classics: juicy smashburgers and crispy, cheesy quesadillas. I love making these when I want something fast, fun, and satisfying—packed with beef, melted cheese, and all my favorite burger toppings, folded inside a golden, pan-fried tortilla. It’s everything I love about a burger, but with the crispiness of a quesadilla.

Why You’ll Love This Recipe

I love how these smashburger quesadillas deliver big flavor with minimal effort. I get the savory, beefy taste of a smashburger, the gooey cheese pull of a quesadilla, and the crispy exterior that holds everything together perfectly. They come together quickly in a skillet and can be customized any way I want—loaded with pickles, onions, sauce, or kept simple and classic. They’re perfect for lunch, dinner, or game-day snacks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (80/20 works best for juicy burgers)
Flour tortillas (soft taco or medium size)
Shredded cheddar cheese or American cheese
Pickles (sliced)
Yellow or red onion (thinly sliced)
Burger sauce or mayonnaise
Mustard (optional)
Salt and black pepper
Butter or oil (for crisping the tortillas)

Directions

I divide the ground beef into small, thin patties and season both sides with salt and pepper.
I heat a skillet or griddle over medium-high heat and smash the patties flat directly in the hot pan. I cook them for about 2–3 minutes per side until crispy and browned.
I remove the patties and set them aside.
I wipe out the skillet if needed, then add a bit of butter or oil and place a tortilla down in the pan.
I layer cheese, the cooked burger patty (broken up if needed), onions, pickles, and a drizzle of sauce onto one half of the tortilla.
I fold the tortilla over into a half-moon shape and cook until the bottom is golden and crispy, then flip and cook the other side until crispy and the cheese is melted.
I repeat with the remaining ingredients, then slice and serve hot.

Servings and timing

This recipe makes 4 quesadillas (serves 2–4 people depending on hunger level).

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I swap the ground beef for ground turkey or plant-based meat.
I use different cheeses like pepper jack, Swiss, or mozzarella.
I include jalapeños or hot sauce for some heat.
I make it a double-decker quesadilla by stacking two with cheese in between.

Storage/Reheating

If I have leftovers, I store them in the fridge in an airtight container for up to 2 days. To reheat, I place them back in a skillet over medium heat for a few minutes per side to re-crisp the tortilla and warm the inside. The microwave works too, but the tortilla won’t stay crispy.

I don’t recommend freezing these—they’re best fresh or reheated within a couple of days.

FAQs

What kind of beef is best for smashburgers?

I use 80/20 ground beef—it has just the right amount of fat for juicy, flavorful burgers that get a nice crispy edge when smashed.

Can I make these quesadillas without smashing the patties?

Yes, but smashing gives me those crispy burger edges. If I skip it, I just cook the patties thinner and break them up for easier layering.

What sauce works best?

I usually use burger sauce or a mix of mayo, ketchup, mustard, and pickle juice. Even ranch or spicy mayo works great.

Can I make this gluten-free?

Yes, I use gluten-free tortillas and make sure all sauces and seasonings are certified gluten-free.

How do I keep the quesadillas crispy?

I use a hot pan and a small amount of butter or oil. I also avoid overfilling the tortillas so they press and crisp properly.

Conclusion

Smashburger quesadillas are the ultimate comfort food combo—crispy, cheesy, juicy, and packed with bold burger flavor. They’re quick, customizable, and totally addictive. Whether I’m feeding a crowd or just making a fun weeknight dinner, these never disappoint. Once I tried them, they became a regular in my rotation.