Irresistible Blackstone Quesadilla Burger

You're going to love how these Blackstone Quesadilla Burgers wrap bold burger energy inside a crunchy tortilla. Think juicy ground beef and melty cheese in every bite. This is what you want when a regular dinner just won't cut it and time is tight.

I tossed a batch of these together at our last barbecue and my friends kept asking how I made them. Honestly, they vanished so fast I could barely grill more before someone was looking for seconds.

Tasty Ingredients

• Sharp cheddar cheese: brings that gooey texture and bold cheesy taste sharp cheddar pops even more
• Big flour tortillas: thick but soft ones are best for holding fillings and getting crisp on the outside
• Chopped dill pickles: these deliver zippy crunch try fermented pickles for extra punch
• Ketchup: sneaks in sweetness and tang to balance your sauce
• Real mayonnaise: creamy and rich use the real deal for total sauce glory
• Minced beef: go for eighty twenty beef so you get maximum juicy burgers
• Chopped fresh pickles: double up the pickle bite in your sauce for more zing
• Salt and pepper: don't skip this step just season generously while browning your beef black pepper wakes up the taste
• Diced onion: chop these nice and small for your sauce sweet onions are good if you want a mellow flavor
• White vinegar: splashes in some sparkle and lifts the whole sauce distilled is perfect

Easy Step-by-Step

Slice and Enjoy:

All done? Take your finished quesadillas off the grill using tongs and let them settle for a minute. Grab a pizza cutter or sharp knife to chop into quarters. Dive in while they're still oozy and warm.

Toast Up the Quesadillas:

Bend each tortilla over itself to wrap up the fillings and sauce. Leave them on the grill a couple minutes until the bottom is crisp and golden. Flip and let the other side get those signature grill lines. Cheese should be bubbly and melted at this point.

Start Assembling:

Spread out flour tortillas on your hot surface. Slather the special sauce on one side so it's packed with flavor. Heap on your grilled beef and crunchy pickles. Shower it all with cheddar cheese.

Whip Up the Sauce:

While your beef cooks, grab a bowl and mix up mayo, ketchup, diced pickles, onion, and vinegar. Stir till it's totally smooth. Taste to see if you want more vinegar or pickle for zip. Let it chill nearby.

Fire Up the Grill and Cook Beef:

Crank your Blackstone grill to medium high and spread beef in an even layer. Break it up with a spatula and let it brown for about five minutes until there's no pink left. Sprinkle with salt and pepper as it sizzles.

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I’m obsessed with that homemade burger sauce! It totally levels up these quesadillas and makes them taste like a real juicy burger. I even caught my kids sneaking extra sauce for their fries. Once you’ve tried it, you’ll never go back to store bought.

Keep 'Em Fresh

Stash any leftover quesadilla burgers in the fridge inside a sealed container. They'll last about three days. Heat them up in a skillet to get that tortilla crispy again. Microwaving works but they go a bit soft—still delish though. To freeze, cool the quarters first, then wrap in foil and drop in a zippered bag. You’ll have tasty snacks for up to two months.

Swap Options

Try making these with ground turkey or chicken if you want a lighter bite. Monterey Jack or Pepper Jack bring a whole new cheesy spin. Prefer sweet pickles? Bread and butter pickles work awesome too. If you like a spicy kick, find some spicy ketchup instead of regular.

Serving Ideas

Chop up some fries or toss a quick salad on the side to go with these. For barbecues, set up a build-your-own station with extras like jalapeño slices, shredded lettuce, creamy avocado, or more pickles and let your folks get creative. These are also perfect with classic chips or even crispy sweet potato fries.

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Background and Origins

Burgers in tortillas mix up American backyard grub with a Mexican classic. The Blackstone grill makes it easy with room for flipping lots at once. Smashing the beef here gives a throwback to diner-style skinny burgers, only tucked into a tortilla not the usual bun.

FAQs About the Recipe

→ What's the trick to keeping tortillas crispy?

Make sure your grill is fully heated up before tossing on the tortillas. That way, they'll firm up fast and not soak up moisture from the fillings.

→ Which ground beef gives the juiciest result?

Go for 80/20 beef—that bit of fat makes the burgers stay moist and tasty after you cook and grill 'em.

→ Could I swap out the cheddar?

You sure can—pepper jack, Monterey Jack, or mozzarella each bring a new melty vibe and flavor twist to your quesadilla burger.

→ Do I have to use a Blackstone grill?

Nope—a stovetop griddle or a big pan will work just fine. Keep the heat up around medium-high so things brown up nicely.

→ How can I make sure the cheese melts everywhere?

Spread the cheese where you want it inside each tortilla, press down after folding, then let it get melty and gooey right on the hot surface.

→ Can I throw these together before I need them?

Fresh is best, but you can totally prep your meat and sauce ahead. Put it all together and grill just before you want to eat.