Tasty Quesadilla Burger Style (Printer-Friendly Version)
Juicy beef patties layered with mexi-ranch, pico de gallo, and melted cheese in crispy tortillas.
# Ingredients Needed:
→ Beef Patties
01 -
450 grams lean ground beef (90-95% lean)
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
→ Mexi-Ranch Sauce
05 -
1/2 cup mayonnaise
06 -
2 tablespoons sour cream
07 -
1 tablespoon lime juice
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon ground cumin
10 -
1/4 teaspoon smoked paprika
11 -
1/4 teaspoon garlic powder
12 -
Salt and pepper, to taste
→ Toppings
13 -
4 street taco-sized flour tortillas (approx. 5 inch diameter)
14 -
1 cup shredded cheddar cheese
15 -
1 cup fresh pico de gallo
16 -
1 cup shredded romaine lettuce
# Step-by-Step Directions:
01 -
Combine ground beef with salt, pepper, and garlic powder. Form into four 5-inch diameter patties.
02 -
Heat a grill or griddle pan over medium heat and cook patties for 5 minutes per side until medium-well or desired doneness is reached.
03 -
In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until smooth.
04 -
Place tortillas on a heated pan, sprinkle cheddar cheese evenly on one tortilla, top with another tortilla, and cook until cheese melts and tortillas are crispy. Repeat with remaining tortillas.
05 -
Spread mexi-ranch sauce on tortillas, add cooked beef patties, top with shredded lettuce and pico de gallo, then cover with cheesy tortilla.
06 -
Serve immediately with optional sides such as air-fried French fries or roasted vegetables.
# Helpful Hints:
01 -
Cooking times may vary by stove and patty thickness; adjust as needed for preferred doneness.
02 -
Use street taco size tortillas (around 5 inches) for best portion fit; both tortillas and patties will shrink slightly when cooked.
03 -
Store leftover patties and mexi-ranch sauce separately and assemble quesadillas fresh to maintain crispiness.