Cheeseburger Quesadillas with Tangy Burger Sauce
By Samira Cole
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Browning and draining the ground beef keeps the tortilla dry while making the filling moist․ Using cheddar cheese prevents the filling from leaking out while it melts in the tortilla․ I enjoy cheeseburger quesadillas for their crispy tortillas and pickled hamburger flavor․
I use 85/15 ground beef in this recipe for a balance of fat to flavor the filling without making the tortillas soggy․ I buy block cheddar cheese and shred it for this recipe rather than buy pre-shredded packaged cheese‚ which doesn't melt as well on the stove․ The sauce should be made and stored in the refrigerator while you handle the beef․
A flat pan or griddle can be used to cook several quesadillas simultaneously․ Lightly spray or oil the tortilla to keep it from sticking․ Cook for 2 to 3 minutes on each side․ Flip the quesadilla with a spatula when the tortilla turns golden brown and the cheese starts to soften and adhere to the filling and tortilla․
Let the quesadilla sit on the cutting board for 3-5 minutes after cooking to allow the filling to set so it doesn't spill out when eating the first bite․ Cheddar cheese will melt and adhere to the pan․ I don't wash this area of the pan․ Serve sliced quesadillas with cold sauce on the side for dipping․
Why you'll love this recipe
- Draining grease keeps the tortilla from being greasy and soggy․
- Two shredded cheeses add structure to the filling and help it melt in the center․
- Cooking a flour tortilla for 2 to 3 minutes on each side browns the tortilla․
- The sauce is made ahead of time and served cold with wedge potatoes and beef․
- A 3-5 minute pause keeps the warm filling from spilling onto the board․
- Use a folded tortilla to make assembly easier, You can also use two tortillas like a wrap around the filling․
Ingredients
- •¼ cup mayonnaise
- •¼ cup ketchup
- •2 tablespoons dill pickles (finely minced)
- •1 tablespoon white onion (finely diced)
- •2 teaspoons pickle juice
- •1 pound lean ground beef
- •1 teaspoon Worcestershire sauce
- •1 teaspoon salt
- •½ teaspoon black pepper
- •½ teaspoon garlic powder
- •½ teaspoon onion powder
- •4 burrito-size flour tortillas
- •3 cups shredded cheddar cheese (up to 4 cups)
- •½ cup white onion (diced)
- •½ cup dill pickles (thinly sliced)
- •nonstick cooking spray or butter (for the skillet)
Instructions
- 1
Combine the mayonnaise, ketchup, finely minced dill pickles, finely diced white onion, and pickle juice in a small mixing bowl.
- 2
Cover the special sauce and refrigerate it until ready to serve.
- 3
Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks.
- 4
Drain any excess grease from the browned beef.
- 5
Stir the Worcestershire sauce, salt, black pepper, garlic powder, and onion powder into the beef, then remove it from the heat.
- 6
Preheat a griddle or large skillet over medium heat.
- 7
Lightly coat the hot surface with nonstick cooking spray or butter.
- 8
Add cheddar cheese, seasoned beef, diced onion, sliced pickles, and more cheddar to one tortilla, then top with a second tortilla or fold the tortilla in half.
- 9
Cook each quesadilla for 2 to 3 minutes per side, until the tortilla is golden brown and crispy and the cheese is fully melted.
- 10
Flip the quesadilla carefully with a spatula.
- 11
Transfer the quesadilla to a cutting board and let it rest for 3 to 5 minutes.
- 12
Slice into wedges and serve warm with the prepared special sauce for dipping.
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