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This Blackstone Quesadilla Burger delivers all the best burger flavors wrapped in a crispy tortilla loaded with juicy beef and gooey cheese. It is the ultimate fun dinner when you crave something quick but crave something extra satisfying too.
I whipped these up for a summer backyard party and immediately had friends requesting the recipe. They disappeared from the plate faster than I could grill the next batch.
Ingredients
- Minced beef: choose eighty twenty beef for best juiciness it is the foundation of your burger flavor
- Salt and black pepper: essential for seasoning beef and bringing out the natural flavors use freshly ground pepper for extra punch
- Chopped dill pickles: bring tangy bold flavor and satisfying crunch look for real fermented dill pickles if possible
- Large flour tortillas: go for sturdy yet soft tortillas that fold well and brown up crisp
- Shredded cheddar cheese: classic meltable cheese that gives signature quesadilla gooeyness try sharp cheddar for bigger flavor
- Mayonnaise: the creamy base for the signature sauce choose real mayo for best richness
- Ketchup: gives sweetness and a hint of acidity to the sauce
- Finely chopped pickles: add more bite to the sauce and balance the richness
- Finely diced onion: make sure the pieces are small for even sauce texture use sweet onion if you prefer mild flavor
- White vinegar: brightens up the sauce and creates a little zing distilled white vinegar works great
Step-by-Step Instructions
- Preheat the Grill and Brown the Beef:
- Get your Blackstone Grill heated to medium high so it is ready to sear and lock in beef flavor. Scatter ground beef out evenly. Cook with little stirring for about five minutes until no longer pink breaking it into crumbles. Season with salt and pepper as it cooks so flavors soak in.
- Make the Special Sauce:
- As the beef cooks stir together mayonnaise ketchup chopped pickles onion and vinegar in a bowl. Mix until smooth and creamy. Taste and adjust pickle or vinegar to your tanginess liking. Leave the sauce resting while you finish the beef.
- Assemble the Quesadillas:
- Lay out large tortillas directly on the grill for that signature toasty base. On half of every tortilla slather a big spoonful of your special sauce so every bite is loaded with flavor. Sprinkle on hot browned beef and fresh chopped pickles for crunch then pile on shredded cheddar.
- Cook the Quesadillas:
- Fold each tortilla over so filling is tucked inside. Grill two to three minutes so the underside is golden brown and crisp. Flip carefully with a wide spatula and keep on the grill another two to three minutes. The cheese should bubble and melt and the shell should have nice grill marks.
- Slice and Serve:
- Take quesadillas off the grill with tongs once both sides are evenly browned. Let sit one minute so cheese sets a little. Use a pizza cutter or sharp knife to slice into quarters. Serve piping hot so each bite oozes with saucy beef and cheddar.
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My favorite part is the tangy homemade burger sauce It takes this from a basic quesadilla to a true burger experience You can really taste the difference compared to bottled sauces and my kids now always ask to dip their fries in any extra sauce
Storage Tips
Leftover quesadilla burgers store well in an airtight container in the fridge for up to three days. For best results reheat in a skillet so the tortilla regains crispness the microwave may make them soft but still tasty. For freezing wrap cooled slices in foil and place in a zip bag they will keep up to two months.
Ingredient Substitutions
You can substitute ground chicken or turkey for a lighter burger with similar seasoning. For cheese use Monterey Jack or Pepper Jack for a different twist. Try chopped bread and butter pickles for a sweeter flavor or swap regular ketchup for spicy ketchup if you like heat.
Serving Suggestions
Serve these with crispy fries or a simple salad on the side. For a backyard cookout build a burger bar with toppings like sliced avocado jalapeños shredded lettuce and extra pickles then let everyone make their own. They also pair perfectly with sweet potato fries or classic potato chips.
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Cultural And Historical Context
Mixing burgers and quesadillas brings together American and Mexican inspired favorites. The Blackstone grill with its large flat surface is ideal for cooking both burgers and quesadillas outdoors. Smashing beef for this recipe mimics diner style smash burgers but wrapped inside a tortilla instead of a bun.
Frequently Asked Questions
- → How do I keep the tortillas from getting soggy?
Ensure the grill is preheated and hot before placing the tortillas. This helps them crisp quickly and prevents sogginess from the fillings.
- → What type of beef works best?
Minced beef with a moderate fat content (about 80/20) will stay juicy and flavorful after browning and grilling.
- → Can I substitute the cheddar cheese?
Yes, try Monterey Jack, pepper jack, or even mozzarella for a different melt and flavor profile in your quesadilla burger.
- → Is it necessary to use a Blackstone Grill?
No, a stovetop griddle or large skillet works well; just make sure to maintain medium-high heat for even browning.
- → How do I get the cheese melted evenly?
Spread the cheese evenly inside each tortilla and press gently after folding, ensuring contact with the hot surface for thorough melting.
- → Can I make these ahead of time?
They are best enjoyed fresh, but you can prep the fillings and sauce in advance, then assemble and grill right before serving.