Grilled Smashburger Quesadillas
Cook: 25 mins | Total: 30 mins | Serves: 6 to 8 servings
Your next backyard barbecue needs a twist that moves beyond the standard burger and bun. These Grilled Smashburger Quesadillas are the ultimate crowd-pleaser for a casual weekend hangout or a game-day spread. We are combining the crispy, caramelized edges of a smashburger with the melty goodness of a toasted tortilla.
The secret is in the seasoning. We mix lean ground beef with a smoky blend of chili powder, cumin, paprika, and garlic powder to give the meat a bold, savory kick. Once we press that seasoned beef thin on the grill, it develops a gorgeous crust that pairs beautifully with melted cheese.
You only need a few staples like vegetable oil and dried oregano to bring these Grilled Smashburger Quesadillas to life. It is a fast, satisfying meal that feels like a treat without requiring a professional kitchen. Grab your spatula and get ready to sear some seriously juicy Grilled Smashburger Quesadillas.
Grilled Smashburger Quesadillas
Instructions
Step 1
Fire up your grill to a steady medium heat, aiming for about 350°F to 400°F. Once it's hot, give your grates a good coating of oil so our burgers don't stick.
While the grill warms up, grab a large mixing bowl. Toss in your ground beef along with the salt, pepper, chili powder, cumin, paprika, oregano, and garlic powder.
Gently mix everything together with your hands or a spoon until the spices are evenly distributed. You want the meat well-seasoned but be careful not to overwork it, as that keeps the burgers tender.
Step 2
Divide your seasoned meat mixture into eight equal portions, rolling them into balls about 2 ounces each. Place one ball in the center of each tortilla and use your palm or a flat spatula to press the meat down firmly.
Spread the beef in a thin, even layer, leaving just a tiny bit of room around the edges of the tortilla. You want the meat pressed flat so it sears quickly and creates those delicious crispy bits once it hits the pan.
Step 3
Place your tortillas meat-side down on the hot grill. Use a heavy spatula to press the meat firmly into the tortilla, searing it for about 1 1/2 to 2 minutes until you see a beautiful, deep brown crust.
Flip the tortillas over and quickly sprinkle on your diced onions and jalapeños. Top each one with a slice of cheese and a second tortilla to close the sandwich.
Let them sizzle for about 30 seconds until the cheese begins to soften and grip the meat. Carefully flip the quesadillas over, pressing down lightly with your spatula to make sure everything stays tucked inside.
Continue cooking for another 2 minutes, rotating them occasionally, until the second side is golden brown and the cheese is completely melted. Transfer them to a cutting board and serve them warm with a side of crema and guacamole.
Nutrition Information
calories: 540
fat: 27g
carbohydrate: 52g
protein: 22g
fiber: 3g
sugar: 3g
servingSize: 1 of 8 servings
My Tip
Press your spatula down firmly when the meat-side hits the grill to ensure the beef sears directly into the tortilla. This creates those delicious, crispy brown bits and helps the meat stay attached as you flip.
Leftovers
Pop any leftover quesadillas in a sealed container for up to three days. To get that golden crust back, we recommend reheating them in a skillet over medium heat until the cheese is melty and the tortilla is crisp.
Make It Your Own
Try swapping the ground beef for ground turkey or chicken for a lighter version. You can keep all those smoky spices to ensure you still get that bold, savory kick in every bite.
