Cheeseburger Quesadillas

Enjoy three restaurant copycat recipes in one 30-minute meal! Savor the flavors of a fast food cheeseburger in my easy Cheeseburger Quesadillas, then pair with a crisp wedge salad drizzled with special sauce.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 936kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

Instructions

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 1/2 teaspoon salt and 1/4 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 1/2 cup cheese, 1/4 of the cooked beef. Top with pickle slices, if using,
Sprinkle top half with 1/2 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.

Video

Notes

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.

Nutrition