Easy Hamburger Quesadilla (Printer-Friendly Version)
Crispy tortillas stuffed with seasoned beef, cheese, and tangy burger sauce, ready in fifteen minutes.
# Ingredients Needed:
→ Tortillas
01 -
4 medium flour tortillas
→ Beef Filling
02 -
450 grams (1 lb) ground beef (80–85% lean)
03 -
0.5 tsp kosher salt
04 -
0.25 tsp freshly cracked black pepper
05 -
0.5 tsp smoked paprika
06 -
0.25 tsp garlic powder
07 -
0.25 tsp onion powder
→ Cheese
08 -
115 grams (1 cup) shredded cheddar cheese or cheddar blend
→ Burger Sauce
09 -
60 ml (1/4 cup) mayonnaise
10 -
45 ml (3 tbsp) ketchup
11 -
15 ml (1 tbsp) pickle juice
12 -
30 grams (2 tbsp) finely chopped pickles
13 -
A pinch of ground black pepper
14 -
A pinch of smoked paprika
→ Optional Toppings
15 -
Pickles, sliced
16 -
Tomatoes, sliced
# Step-by-Step Directions:
01 -
Combine mayonnaise, ketchup, pickle juice, finely chopped pickles, ground black pepper, and smoked paprika in a bowl. Mix until smooth and creamy.
02 -
Heat a large skillet over medium-high heat. Add ground beef and break apart with a spatula. Cook until no pink remains, about 6–8 minutes. Stir in salt, black pepper, smoked paprika, garlic powder, and onion powder. Drain excess fat.
03 -
Place tortillas on a flat surface. Spoon cooked beef onto half of each tortilla, sprinkle with shredded cheese, and add optional pickles or tomatoes if desired. Fold tortillas in half, pressing gently to seal.
04 -
Heat a dry skillet over medium heat. Cook folded quesadillas for 3–4 minutes per side until tortillas are golden and cheese is melted.
05 -
Transfer quesadillas to a cutting board. Let rest briefly, then slice into wedges. Serve with extra burger sauce and preferred toppings on the side.
# Helpful Hints:
01 -
Warming tortillas before filling prevents cracking and tearing during folding.
02 -
Draining the cooked beef of fat keeps quesadillas from becoming greasy.
03 -
Shredding cheese from blocks yields better melt and texture than pre-shredded options.