Easy Hamburger Quesadilla Delight

Crispy quesadillas filled with seasoned beef, gooey cheese, and a savory burger sauce make for a quick, satisfying lunch or dinner.

The first time I made this, I was looking for fast comfort food after a busy day, and it has remained a family favorite ever since.

Ingredients

• Quesadilla Filling:
• 2 medium flour tortillas: which crisp up perfectly when toasted
• 1/2 lb ground beef: seasoned to perfection and offers a rich base
• 1/2 tsp salt: enhances the natural flavors of the beef
• 1/2 tsp pepper: adds mild heat and depth
• 1/2 tsp paprika: gives a smoky, slightly sweet touch
• 1/2 tsp garlic powder: enhances savory notes
• 1/2 tsp onion powder: complements the depth of the beef
• 1 cup shredded cheese: melts evenly for extra creaminess
• Chopped pickles (optional): for a tangy crunch
• Chopped tomatoes (optional): for freshness

• Burger Sauce:
• 2 1/2 Tbsp mayonnaise: creamy and smooth base for the sauce
• 1 1/2 Tbsp ketchup: tangy and slightly sweet
• 1 tsp pickle juice: brings a sharp acidic balance
• 1/2 Tbsp pickles (chopped finely): for bursts of tang
• 1/4 tsp ground black pepper: adds subtle heat
• 1/4 tsp paprika: introduces mild smokiness to the sauce

How To Make Easy Hamburger Quesadilla

Prepare the Burger Sauce:

In a bowl combine the mayonnaise, ketchup, pickle juice, chopped pickles, ground black pepper, and paprika until smooth and creamy. Set aside for later use in the quesadillas.

Cook the Beef:

Heat a large skillet over medium-high heat. Add the ground beef and use a spoon or spatula to break it apart as it sizzles. Sprinkle in the salt, pepper, paprika, garlic powder, and onion powder. Stir continuously while cooking until the beef browns fully and is cooked through. Remove the skillet from heat and optionally drain the fat if needed to avoid excess grease.

Assemble the Quesadillas:

Lay the tortillas flat and spread an even layer of the prepared burger sauce. Sprinkle one half of the tortilla with shredded cheese followed by the cooked ground beef and optional toppings like chopped pickles or tomatoes. Fold the tortillas in half, pressing gently at the edges to seal the fillings inside.

Cook the Quesadillas:

Place the folded quesadillas in a clean, dry skillet over medium heat. Cook each side until golden brown and the cheese is fully melted, flipping carefully to avoid spilling the filling.

Serve:

Transfer the crispy quesadillas onto a cutting board and slice them into manageable portions. Serve hot with additional burger sauce on the side.

I love using smoked paprika in both the beef and the sauce because it adds richness to the overall dish and reminds me of warm summer BBQs spent with family.

Storage Tips

Leftovers can be stored in the fridge in an airtight container for up to two days. For reheating, use a skillet to retain the crispness of the tortilla. Avoid using the microwave as it can make the quesadilla soggy.

Ingredient Substitutions

For a vegetarian option, swap the beef with seasoned black beans or plant-based crumbles. Monterey Jack or mozzarella can replace the shredded cheese, although cheddar adds a bolder flavor.

Serving Suggestions

Pair these quesadillas with a fresh, crisp side salad, or add a handful of tortilla chips for an even heartier meal. For dipping, salsa or a dollop of sour cream works well alongside the burger sauce.

Recipe FAQs

→ How can I prevent the quesadilla from becoming soggy?

Ensure you don't overfill the quesadilla with sauce and drain excess fat from the beef after cooking.

→ Can I make this vegetarian?

Yes, substitute the ground beef with a plant-based protein or sautéed veggies like mushrooms and peppers.

→ What cheese works best for this dish?

Cheddar, Monterey Jack, or a Mexican cheese blend work well for a melty texture and rich flavor.

→ How do I store leftover quesadillas?

Let them cool completely, wrap tightly in foil or plastic wrap, and store in the fridge for up to 2 days. Reheat in a skillet for best results.

→ Can I make the burger sauce ahead of time?

Yes, prepare the burger sauce ahead and store it in an airtight container in the fridge for up to 3 days.