These quick and tasty Cheeseburger Quesadillas are so easy to make! Serve with a crispy wedge salad on the side and lots of special sauce for a full meal.
If you ask me what my favorite food is, I will reply “Cheeseburgers” immediately and without hesitation.
So when my VIP reader Dave sent this recipe over, I knew I had to make it. It’s basically the essence of everything I love.
And leave it to Dave to pair it with a fresh and healthy wedge salad. He used Romaine, I used Iceberg, you can use whatever you want.
And yes: I know that Iceberg lettuce has no nutritional value. Save your emails. It’s going to be okay.
To keep your quesadillas from being too greasy, use a lean cut of beef and/or drain your cooked beef on paper towels.
Also, the pickles are optional. I love them, especially Claussen’s refrigerator pickles. I serve more on the side.
The sauce is basically Thousand Island dressing with a few other ingredients mixed in. It’s great! Put it on your quesadilla, put it on your salad, and put more on the side for dipping. Good idea, Dave.
Which brings me to the salad. Please use romaine if you want to. Or use something else. Or forgo the salad entirely and just eat the dressing. Whatever makes you happy!
Cheeseburger Quesadillas are all about being HAPPY.
For the special sauce:
- 1/3 cup mayonnaise
- 1/3 cup ketchup
- 2 tablespoons pickle juice
- 1 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
For the quesadillas:
- 1 pound ground beef (see note 1)
- 4 (8-inch) flour tortillas
- 4 cups shredded cheddar cheese
- 24 dill pickle chips optional (see note 2)
For the wedge salads:
- 1 head Iceberg lettuce cored and cut into 4 wedges (see note 3)
- 8 cherry tomatoes quartered
- 1 shallot finely chopped
- To make the special sauce, in a small bowl, combine mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- To make the quesadillas, in a large skillet over medium-high heat, cook beef until browned and cooked through, about 6 to 8 minutes. Drain well.
- Wipe out skillet, coat with nonstick spray, and heat over medium heat. Working with 1 tortilla at a time, add to skillet. Top half the quesadilla with ½ cup cheese, ¼ of the cooked beef. Top with pickle slices, if using,
- Sprinkle top half with ½ cup cheese. Fold in half and cook until cheese is melted and the tortilla is golden brown on one side, about 2 minutes.
- Flip quesadilla and continue cooking until all the cheese is melted and the second side is golden brown. Transfer to a plate and cover to keep warm. Repeat with remaining tortillas, cheese, beef, and pickles. Cut each quesadilla in half, and stack 2 halves on each of the 4 plates.
- To make the wedge salads, add one wedge of Iceberg to each plate and top with shallots and tomatoes. Drizzle the quesadillas and salad with sauce. Serve more sauce on the side if desired.
- Ground beef: I prefer 80/20 ground beef rather than a leaner variety for more flavor. To keep your quesadillas from being too greasy, drain the cooked ground beef crumbles on a plate lined with paper towels or in a colander.
- Pickle chips: These are optional, so feel free to omit if you're not a pickle fan. My family loves them for the complete cheeseburger experience (Claussen Kosher Dill Pickle Chips are my favorite, and I always serve more on the side).
- Iceberg lettuce: Another mild leafy green such as romaine, Bibb, Boston, leaf, or little gem would also work well.
- Yield: This recipe makes 4 (1/4-pound) burger-stuffed, single-tortilla quesadillas and 4 wedge salads.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The special sauce can be made up to 3 days ahead.
- Double up on Special Sauce: I always make a double batch to use as a condiment for other salads and sandwiches throughout the week. Try it on a reuben, a Maid-Rite sandwich, or this easy garden salad.