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These quesadilla burgers bring together the best of both worlds—a juicy, perfectly seasoned beef patty with melty cheese and crispy tortillas replacing the traditional bun. Topped with zesty mexiranch sauce, fresh pico de gallo, and crunchy lettuce, these burgers deliver a delightful mix of textures and flavors in every bite. They are easy to make at home and perfect for a satisfying meal that feels indulgent but stays light.
I first made these burgers for a casual weekend lunch, and my family was hooked immediately. The combination of crispy tortillas and juicy beef is surprisingly irresistible.
Ingredients
- Lean ground beef: about 90 to 95 percent lean for juicy but not greasy patties
- Street taco size flour tortillas: roughly five inches in diameter so they fold well around the burger
- Cheese: that melts easily such as cheddar or Monterey Jack to hold the quesadilla together
- Lettuce: for a crisp, fresh crunch and color contrast
- Fresh pico de gallo or chunky salsa: adds bright acidity and freshness to balance the richness
- Mexiranch sauce: made from ranch dressing with a squeeze of lime and a hint of smoky seasoning to elevate flavor
- Salt and pepper: for seasoning the beef to enhance the natural flavors
- Cooking oil: with a high smoke point to crisp the tortillas perfectly
Instructions
- Sear the Burgers:
- Heat your grill pan or skillet over medium heat and lightly oil the surface. Form ground beef into patties about five inches wide and season both sides with salt and pepper. Cook the patties for approximately five minutes on each side until they reach mediumwell or your preferred level of doneness. Remove and let them rest for a few minutes to retain juices.
- Prepare the Quesadilla Tortillas:
- While the burgers cook, heat another skillet over medium heat. Place one tortilla in the skillet and sprinkle cheese evenly across it. Allow the cheese to melt and the tortilla to crisp, which takes about two minutes. Place a second tortilla on top and press gently to form a quesadilla. Flip carefully and cook another one to two minutes until the second side is golden and crispy. Remove and keep warm.
- Assemble the Burger:
- Place a crispy cheesy tortilla quesadilla on a plate, then lay a cooked burger on top. Spoon a generous amount of pico de gallo over the patty, drizzle the mexiranch sauce, and add a layer of fresh lettuce. Top with the second quesadilla to complete the sandwich.
- Serve Immediately:
- These burgers are best enjoyed hot so the cheese stays melty and the tortillas remain crispy. Serve alongside your favorite fries, roasted vegetables, or a crisp salad for a full meal.
What I love most is the surprise crunch from the quesadilla outside, while the inside is warm and cheesy. It reminds me of quick family dinners where everyone gathers around the table sharing bites and laughs with no fuss.
Storage tips
Store cooked burger patties and sauce separately in airtight containers in the refrigerator for up to three days. Prepare quesadilla tortillas fresh each time to keep their crispness. Reheat patties gently in a skillet, and pop tortillas back onto a dry pan for a quick toast before assembling.
Ingredient substitutions
Feel free to swap ground beef for ground turkey or chicken if you prefer a leaner option. If you cannot find street taco sized flour tortillas, small flour or corn tortillas about six inches in diameter work just fine. Use any cheese that melts well such as mozzarella or a mix of cheddar and Monterey Jack.
Serving suggestions
Serve these quesadilla burgers with a side of airfried French fries, roasted sweet potatoes, or a simple green salad with lime vinaigrette for a balanced meal. Add avocado slices or pickled jalapeños to amp up the flavor and texture.
These quesadilla burgers are a fun, crunchy take on a classic burger that’s quick to make and big on flavor. Serve hot to enjoy the contrast of melty cheese and crispy tortillas.
Common Questions About Recipes
- → What type of beef works best for these burgers?
Lean ground beef between 90% and 95% works well to keep the patties juicy yet lean.
- → How do I cook the burger patties to medium-well?
Cook patties over medium heat for about 5 minutes per side to reach a medium-well doneness.
- → What size tortillas should I use?
Five-inch street taco-sized tortillas are ideal to match the burger patty size and cook evenly.
- → Can I prepare parts in advance?
Yes, cook the patties and prepare the mexi-ranch sauce ahead, then assemble with tortillas when ready.
- → What sides complement these burgers?
Air-fried fries, roasted potatoes, salsa rice, or a crisp side salad pair wonderfully.