Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 tablespoon (15ml) vegetable oil
  • ½ medium yellow onion, thinly sliced (about ½ cup/75g)
  • 8 small (6-inch/15cm) flour tortillas
  • 1 cup (113g) shredded cheddar cheese
  • ½ cup (57g) shredded Monterey Jack cheese
  • Diced tomatoes (optional)
  • Shredded lettuce (optional)
  • Pickles, thinly sliced (optional)
  • Burger sauce or thousand island dressing (optional)

Instructions:

  1. Gently combine ground beef with salt and pepper in a bowl. Do not overmix!
  2. Heat vegetable oil in the skillet over medium-high heat. Divide the beef into 8 small balls. Place each ball onto the hot skillet, then immediately smash it flat using the spatula. Press hard! You want thin patties.
  3. Cook for 2-3 minutes per side, or until well-browned and cooked through (internal temperature of 160°F/71°C). Remove from skillet and set aside.
  4. Lay out 4 tortillas. Sprinkle half of each tortilla with cheddar and Monterey Jack cheese. Top with one smashburger patty and a few slices of onion. Sprinkle with more cheese.
  5. Fold the tortillas in half to create quesadillas.
  6. Return the quesadillas to the skillet (no need for more oil). Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. Press down gently with the spatula to ensure even browning.
  7. Cut each quesadilla into wedges. Serve immediately with your favourite burger toppings and dipping sauce.