Quesadilla Burger Recipe

What do you get when you combine one of the most famous American dishes with one of the most popular Mexican ones? Pure magic. Meet the quesadilla burger. This innovative main course features a ground beef burger patty, some incredible mayonnaise-based sauce with a little zing, and two tortillas covered in cheese that serve as the buns. There are so many great things about this recipe, but we love that it's unique. There's no doubt that these would be a hit at your next barbecue

Recipe developer Kate Shungu came up with this recipe, and trust us when we tell you that it's every bit as delicious as you would imagine. "This recipe is some serious comfort food! I love the crispy tortillas on the outside, and the chipotle mayo adds a little kick," Shungu raves. And she actually came up with this recipe based on a past menu item at a large chain restaurant. "Applebee's once sold a version of this dish. It was fun to re-create it at home, and the end result was really satisfying to see it come so close to the original," she shares.

Keep reading to find out how to make this fantastic burger.

Gather the ingredients for quesadilla burgers

The first step is to make a list and head to the grocery store. For this recipe, you'll need ground beef, salt, mayonnaise, chipotles in adobo, lime juice, butter, tortillas, Colby jack cheese, pico de gallo, and shredded lettuce.

Once you have all of those items, you can make this yummy quesadilla burger. 

Preheat the grill and make the patties

You'll need to use your grill for this recipe, so preheat it to medium heat so it has time to get nice and hot. Don't have a grill? No sweat. "Instead of grilling, you can cook the burgers in a skillet or on an indoor grill pan," Shungu says.

In the meantime, take out a mixing bowl and add your ground beef and salt. Gently mix them, then use your hands to form 4 burger patties. "You can use ground bison, turkey, or chicken in place of the ground beef," Shungu adds.

Grill the burgers and make the sauce

Once the grill finishes preheating, take your patties and toss them onto the grates. You'll need to cook them for about 3-4 minutes per side. Simply continue cooking until you reach your desired doneness. Rare burgers will obviously take a little less time than well-done burgers.

As you wait for the burgers to cook, combine the mayonnaise, chipotles in adobo, and lime juice in a small bowl. Stir together to combine and set the sauce to the side.

Heat the tortillas

Place a large skillet or electric griddle on medium heat and add about a tablespoon of butter. Toss is the four tortillas and top them each with cheese. Depending on the size of the skillet or griddle, you may need to do these in batches.

Then, place a burger on top of the cheese-topped tortilla.

Add the toppings to the burgers

On each burger, add a spoonful of the mayonnaise mixture. Use either the back of the spoon or a knife to spread it on top of the patty. Then, divide the pico de gallo and shredded lettuce on each of the burgers.

Once the cheese melts, remove the burger-topped tortillas from the skillet with a spatula.

Add cheese to the remaining tortillas

In the same skillet, melt the remaining butter. Then, add 4 more tortillas (the top "buns") and sprinkle the rest of the cheese on top. Cook the tortillas until the cheese melts and the tortilla is crispy on the bottom. Place the cheese-topped tortillas on top of the burgers, cheese-side down, to finish assembling your quesadilla burgers.

Serve and enjoy

Once you finish putting together the burgers, you can finally dig in. These are great on their own, but Shungu also provides a few good serving options to jazz it up. "I like serving these with extra pico de gallo and extra chipotle mayo," Shungu suggests. We also think they would be great with a side of french fries or sweet corn.

You can keep leftovers if you have them, but be sure to follow Shungu's instructions. "I'd recommend removing the burger and heating it in the microwave, then using the stovetop to heat the tortillas again. Then, put it all back together," she says.

We hope these hit the spot! 

Quesadilla Burger Recipe
4.9 from 21 ratings
When you can't decide between a burger and a quesadilla, what could be better than combining them? This easy recipe for quesadilla burgers is the perfect combo.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
burgers
quesadilla burger on plate
Total time: 30 minutes
Ingredients
  • 1 ¼ pounds ground beef
  • ¾ teaspoon salt
  • ½ cup mayonnaise
  • 1 tablespoon chipotles in adobo, minced
  • 2 teaspoons lime juice
  • 2 tablespoons butter
  • 8 small tortillas
  • 1 ½ cups Colby jack cheese
  • 1 cup pico de gallo
  • ½ cup shredded lettuce
Directions
  1. Preheat a grill to medium heat. In a large bowl, gently combine the ground beef and the salt. Form it into 4 patties.
  2. Grill the burgers for 3-4 minutes per side, until the desired doneness is reached.
  3. While the burgers are cooking, stir together the mayonnaise, chipotles in adobo, and lime juice.
  4. Melt 1 tablespoon butter in a large skillet or on an electric griddle over medium heat. Place 4 tortillas on the griddle and top with half the cheese. Place a burger on each cheese-topped tortilla.
  5. Top each burger with a spoonful of the mayonnaise mixture, spreading it around the burger.
  6. Divide the pico de gallo and shredded lettuce between the burgers.
  7. Carefully remove the burger-topped tortillas from the skillet once the cheese has melted.
  8. Melt the remaining butter in the skillet. Add the remaining 4 tortillas, and top the tortillas with the remaining cheese. Cook until the cheese has melted and the tortilla is crispy on the bottom.
  9. Place the tortillas, cheese side down, on top of the shredded lettuce-topped burgers. Serve immediately.
Nutrition
Calories per Serving 932
Total Fat 73.6 g
Saturated Fat 27.9 g
Trans Fat 1.9 g
Cholesterol 174.2 mg
Total Carbohydrates 29.2 g
Dietary Fiber 3.1 g
Total Sugars 4.9 g
Sodium 907.0 mg
Protein 39.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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