# What You Need:
→ Smashburger Patties
01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
→ Quesadillas
05 - 4 large flour tortillas (8–10 inches each)
06 - 8 slices sharp cheddar cheese
07 - 4 slices American cheese
08 - 1 small yellow onion, thinly sliced
09 - 2 tablespoons vegetable oil, divided
10 - 2 tablespoons unsalted butter, melted
→ Sauce
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
→ Optional Garnishes
14 - Sliced pickles
15 - Chopped fresh cilantro
16 - Salsa
17 - Sour cream
# How To Make:
01 - In a medium bowl, gently combine ground beef with kosher salt, black pepper, and garlic powder until just incorporated, being careful not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and spread evenly across the surface.
03 - Add sliced yellow onion to one side of the griddle. Cook while stirring occasionally until golden and tender, approximately 5 minutes. Transfer to a plate.
04 - Divide beef mixture into 8 equal portions and roll each into a loose ball.
05 - Place 4 beef balls onto the hot griddle with even spacing. Immediately press each ball flat using a heavy spatula or burger press to create thin patties approximately 4 inches in diameter.
06 - Cook patties without moving them until edges are deeply browned and juices rise to the surface, about 2 minutes. Season the top side with salt and pepper.
07 - Flip the patties and immediately top each with 1 slice of sharp cheddar cheese and 1 slice of American cheese. Cook until cheese is melted and edges are crispy, about 1 minute. Transfer to a plate.
08 - Wipe the griddle clean and reduce heat to medium. Brush both sides of each flour tortilla lightly with melted butter.
09 - Place one tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce made by whisking mayonnaise, Dijon mustard, and Worcestershire sauce together. Top with a second tortilla.
10 - Cook until the bottom tortilla is golden and crispy, about 2 minutes, applying gentle pressure with a spatula.
11 - Flip the quesadilla and cook the second side until golden and crispy, approximately 2 minutes.
12 - Transfer quesadilla to a cutting board and allow to rest for 1 minute. Cut into wedges using a sharp knife or pizza cutter.
13 - Repeat the assembly and cooking process with remaining ingredients to complete 2 large quesadillas total. Serve immediately with preferred garnishes.
