Cheeseburger Quesadillas with Ground Beef

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Cheeseburger Quesadillas with Ground Beef

All the flavor of a juicy cheeseburger, folded into a crispy, golden tortilla with plenty of melty cheddar and a tangy burger sauce for dipping. Ready in just 30 minutes, they make a fun weeknight dinner that the whole family will love.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Sauce

½ cup mayonnaise
2 Tablespoons ketchup
2 Tablespoons relish (dill or sweet)
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse ground black pepper

Quesadillas

1 pound lean ground beef (we use 90/10)
⅓ cup diced yellow onion
1 teaspoon coarse kosher salt
1 teaspoon seasoning salt
¼ teaspoon black pepper
⅓ cup chopped dill pickles
6 (8-inch) flour tortillas
1 ½ cups shredded cheddar cheese
2-3 Tablespoons canola or vegetable oil
Shredded lettuce, diced tomatoes, other favorite burger toppings, etc. for serving

US Customary - Metric

Instructions

Mix all the sauce ingredients together in a small mixing bowl. Cover and refrigerate until ready to use.
½ cup mayonnaise, 2 Tablespoons ketchup, 2 Tablespoons relish, 2 teaspoons lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon coarse ground black pepper
Add the ground beef, onion, salt, seasoning salt, and pepper to a medium skillet and heat over medium heat. Cook, browning the meat and crumbling the beef as it cooks until cooked through. Remove from the heat and drain the meat well.
1 pound lean ground beef, ⅓ cup diced yellow onion, 1 teaspoon coarse kosher salt, 1 teaspoon seasoning salt, ¼ teaspoon black pepper
Remove this mixture to a clean bowl and wipe your pan out with a paper towel if there are any meat or onion bits in it still.
Stir in 3 tablespoons of your sauce and the chopped pickles to the bowl with the meat and mix together.
⅓ cup chopped dill pickles
On a clean plate lay a tortilla down followed by 2 tablespoons of shredded cheddar cheese on ½ of the tortilla. Add ⅙ of the meat mixture on top of the cheese followed by another 2 tablespoons of cheese. Fold the empty half of the tortilla over the top and press down to help it stay put. You can make a few before starting to cook.
6 (8-inch) flour tortillas, 1 ½ cups shredded cheddar cheese
Add about ½ tablespoon of oil to your skillet and heat over medium heat. Once heated, add the tortilla and cook for about 2-3 minutes each side until the cheese is melted and the tortillas are golden and crisp on both sides. If your tortilla browns too quickly, reduce your heat. You can cook 2 at a time if your skillet is large enough.
2-3 Tablespoons canola or vegetable oil
Make additional quesadillas as you cook them. Lay the quesadillas on a wire cooling rack while you cook the remaining tortillas so they don’t get soggy laying straight on a plate.
Slice into triangles and serve with your sauce and any burger toppings you wish to serve with.
Shredded lettuce, diced tomatoes, other favorite burger toppings, etc.

Notes

Storage & Make Ahead

Store: Store any leftover cooked quesadillas or unused filling in the fridge for up to 3 days.
Freeze: Freeze only the cooked beef and onion mixture in an airtight container for up to 3 months. Assembled quesadillas don't freeze well, since the tortillas turn soggy once thawed.
Reheat: Reheat assembled quesadillas in an air fryer to crisp the outsides back up. If you've stored just the filling, microwave it until it reaches room temperature, then assemble and cook the quesadillas as written.
Make Ahead: Make the filling up to 3-4 days in advance, then microwave it until it reaches room temperature before assembling and cooking the quesadillas as written.

Nutrition

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