Quesadilla Burger Recipe

The Quesadilla Burger is a fun, indulgent mash-up where a juicy cheeseburger meets a crisp, warm quesadilla. Made with thin, seasoned beef patties sandwiched between toasted flour tortillas and held together by melting cheddar cheese and a tangy pico-ranch sauce, this dish is the ultimate “fakeaway” meal. It captures the fun of casual dining at home, offering a messy, satisfying feast perfect for a Saturday night in.

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Quesadilla Burger Ingredients

For the Burgers:

• 2 lbs Ground Beef: Lean (90% or higher) works well here to keep the tortillas from getting too greasy, but standard chuck works too.
• 12 Small Flour Tortillas: “Street taco” size (about 4-5 inches) are essential to match the size of the burger patty without too much overhang.
• 12 slices Cheddar Cheese: Or Mexican blend slices. You need enough for the top and bottom of every burger.
• Salt and Pepper: To season the meat.

For the Mexi-Sauce and Toppings:

• 1 1/2 cups Pico de Gallo: Divided. You will use some for the sauce and some for the topping. Fresh is best (tomatoes, onion, cilantro, lime).
• 1/2 cup Mayonnaise: The creamy base of the sauce.
• 1/2 cup Ketchup: Adds sweetness and color.
• 1 1/2 cups Shredded Lettuce: Iceberg or Romaine, shredded finely to stay inside the tortilla.

How To Make Quesadilla Burger

1. Form the patties: Divide the ground beef into 6 equal portions. Shape them into round patties. Crucial: Make them thin and wide (about 4-5 inches diameter). They will shrink as they cook, so shape them slightly larger than your tortillas to ensure a good fit later. Season generously with salt and pepper.
2. Mix the sauce: In a small bowl, combine the mayonnaise, ketchup, and 3/4 cup of the Pico de Gallo (drain the pico slightly so the sauce isn’t too watery). Stir well until you have a creamy, chunky, pinkish-orange sauce. Set aside.
3. Grill the meat: Preheat a grill or cast-iron skillet to high heat (400°F). Cook the burger patties for about 3-4 minutes per side until they are well charred and reach an internal temperature of 165°F. Do not press down on them, or you will lose the juices. Remove to a plate to rest.
4. Warm the tortillas: While the burgers rest, wipe out the skillet (or use a clean griddle) and lower the heat to medium-low. Toast the flour tortillas for 1-2 minutes per side. You want them warm, pliable, and slightly toasty, but not rock-hard or brittle like a tostada.
5. Assemble the dish: Place a warm tortilla on a plate. Place one slice of cheddar cheese in the center. Top with a hot burger patty. Place a second slice of cheddar cheese on the hot meat (the heat will melt it). Spoon a generous amount of the special sauce over the cheese. Top with the remaining fresh Pico de Gallo and a handful of shredded lettuce.
6. Serve the burger: Place a second toasted tortilla on top to close the sandwich. Press down gently. Slice in half and serve immediately while the cheese is gooey.

Recipe Tips

• The Cheese Glue: The placement of the cheese is engineering, not just flavor. Putting cheese on the bottom tortilla and on top of the hot burger acts as edible glue, keeping the tortillas attached to the meat so the whole thing doesn’t slide apart when you pick it up.
• Tortilla Texture: Don’t turn the tortillas into crackers. If they are too crispy, they will shatter when you bite into the soft burger. Aim for “toasted but soft.”
• Drain the Pico: Fresh Pico de Gallo releases liquid as it sits. Use a slotted spoon when adding it to the sauce or the burger to prevent the bottom tortilla from getting soggy.
• Patty Shaping: Since there is no bun to absorb juices, a thinner, wider patty works better than a thick, puck-like burger. It cooks faster and matches the flat profile of the quesadilla.

What To Serve With Quesadilla Burgers?

This is a hearty, messy meal that pairs best with finger foods. A basket of seasoned french fries or onion rings creates the full restaurant experience. For a fresher side, serve with charred corn on the cob (elote style with chili powder and cotija) or extra tortilla chips with guacamole. An ice-cold margarita or Mexican lager is the ideal beverage pairing.

How To Store Leftovers Quesadilla Burgers?

• Refrigerate: Wrap any leftover burgers tightly in foil. They will keep in the refrigerator for 2 to 3 days. Note that the lettuce will wilt and the tortilla may soften.
• Reheat: Reheating can be tricky with lettuce inside. The best method is to wrap the burger in foil and heat in a 350°F oven for 10-15 minutes. Alternatively, remove the lettuce/top tortilla, heat the meat/cheese/bottom tortilla in a skillet, then re-assemble with fresh toppings.
• Freeze: Not recommended. The fresh toppings (lettuce/pico) and the tortillas do not freeze well once assembled.

Quesadilla Burger Nutrition Facts

• Calories: ~759 kcal
• Fat: 44g
• Carbohydrates: 44g
• Protein: 44g
• Nutrition information is estimated per burger.

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