Ditch the bun for Cheeseburger Quesadillas! This quick, fun, and crispy spin on cheeseburgers goes from fridge to table in just 30 minutes.
“This was AMAZING! I had low expectations because it seemed so simple…but then I took my first bite dipped in the special sauce… and WOW!”
My oldest child’s favorite food on the planet is burgers. He’d eat them every single night if he could but…everyone’s getting a little sick of burgers!
Cheeseburger Quesadillas though? Can’t get enough. They’re crispy, cheesy, and seriously irresistable – especially when dunked into homemade special sauce. Plus they couldn’t be easier to make. A true 30 minute dinner!
Watch How to Make Them
Easy Cheeseburger Quesadillas
Browned ground beef is mixed with ketchup and mustard then layered in a tortilla with shredded cheddar cheese, your favorite burger toppings (I love diced onion and pickles), topped with MORE cheese, then crisped in a hot skillet.
Want to add bacon? You should. Sauteed mushrooms? Go for it!
That said, I’m not including any ingredient measurements in the recipe card. No need! One component I am including specifics for is the Special Sauce you’ll want to smother each bite in. Cannot have burgers – in any form – without special sauce.
Best of all, we always have the ingredients to make Cheeseburger Quesadillas on hand so I can brown a pound of ground beef then quickly make these for lunch, dinner, or hearty snack.
So good, so easy — let’s do this!
How to Make This Recipe
Step 1: Make the ground beef filling.
Start by adding browned ground beef to a bowl with ketchup and mustard. I like using a 2:1 ratio of ketchup to mustard but it’s totally up to you. You’ll want the mixture to be more on the saucy vs dry side.
You can brown the ground beef in a skillet, or use my method for cooking ground beef like a restaurant.
Step 2: Brown the quesadilla.
Heat a large skillet or electric griddle over medium heat then spray with nonstick spray.
Place a tortilla down (I like Mission gluten free tortillas), then add a thin layer of shredded cheddar cheese, followed by the ground beef mixture.
Next add your favorite burger toppings. I typically go with lots of diced white onion and chopped pickles.
Recipe Tip
Add whatever burger toppings you typically like on your burger such as sauteed mushrooms, chopped bacon, etc.
Lastly, add another thin layer of shredded cheddar cheese and top with another tortilla.
Cook until both sides are crisp then slide the quesadilla onto a cooling rack, let it cool for 5 minutes or so, then transfer to a cutting board and slice into wedges.
I like to mix up the Special Sauce (recipe below) while the quesadillas are cooling, though the sauce can be made up to 5 days ahead of time. It just gets better as it sits in the refrigerator.
I hope you love this mouthwatering twist on classic cheeseburgers as much as we do! Enjoy!
More Easy Ground Beef Recipes
- Cheeseburger Bombs
- Ground Beef Stroganoff
- Homemade Crunchy Taco Hamburger Helper
- American Goulash
- Beef and Veggie Enchilada Skillet
- Oven-Baked Burgers
- Mini BBQ Cheddar Meatlaoves
- Skillet Tater Tot Caserole
- Skillet Shepherd’s Pie
Equipment
Ingredients
- ground beef, browned with salt and pepper then drained
- ketchup
- mustard
- large tortillas, Mission gluten free tortillas recommended
- shredded cheddar cheese
For the Toppings:
- chopped onions, chopped pickles, chopped bacon, etc.
For the Special Sauce:
- 1/2 cup mayonnaise
- 2 Tablespoons ketchup
- 2 Tablespoons minced dill pickles
- 1 Tablespoon minced white onion
- 2 teaspoons white vinegar
Directions
For the Special Sauce:
- Add ingredients to a bowl then stir to combine. Can be made several days ahead of time.
For the Quesadillas:
- Add cooked ground beef to a mixing bowl then add ketchup and mustard to taste (I usually go with 2 parts ketchup to 1 part mustard.) You'll want the mixture to be on the "saucy" side vs dry.
- Heat a large skillet or electric griddle over medium heat then spray with nonstick spray. Place a tortilla in the bottom of the skillet then sprinkle on a thin layer of cheddar cheese followed by the ground beef mixture. Add your desired toppings then sprinkle on another thin layer of cheese and place a tortilla on top.
- Once the tortilla has browned on the bottom, flip the quesadilla then continue to cook until the second side has browned. Transfer the quesadilla to a cooling rack to cool for 5 minutes then transfer to a cutting board and slice into wedges. Serve with Special Sauce.
Notes
- Estimated nutritional information is for the Special Sauce only.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made this recipe as is per instructions with all the same ingredients and it was out of this world good! My family is constantly asking me if we can have it again. Thank you so much for this recipe!
Never thought of saucing quesadillas. So smart.
XX angelica
https://eraenvogue.com
WOW! These were fantastic!!! Tasted just like a big mac! Topped mine with pickles and chopped onion. Perfect!
I used a beef and pork blend and used Colby Jack cheese. They came out amazing!!! We also tried ground turkey paired with havarti and it wasn’t nearly as tasty. This recipe is a new family favorite.
Could I sub red wine vinegar or regular white vinegar for the white wine vinegar? Thanks!
Oh my gosh, that’s actually supposed to be just plain white vinegar, so yes! Totally fine. ?
These were delicious!! My whole family loved them!! We are keeping track of ‘best new recipes of the quarantine’ and these are battling for the top spot!
I actually am veg.. made this recipe. Vegetarian and it was to die for!!! Made the sauce with vegan mayo too! Perfection!
Another great meal. My husband gave it high praise. He said if he got it in a restaurant, he order it again. Best of all we saved all that money!
What a great/fun recipe! I love this idea and the ingredients, plus it is simple to create!
I’ve tried your BBQ chicken quesadilla’s before. Now it’s time to try this one. Thanks for sharing!
We made this for dinner last night. I actually made two versions; one as directed in the recipe, and a second, vegetarian filling for my daughter. To say they were delicious is an understatement. The sauce was absolutely delicious, too, and a perfect accompaniment to the quesadillas, whatever the filling. It was a perfect, comforting meal to have during quarantine. BTW, we have been “having dinner” once a week by phone with my mother who lives four hours away. She was delighted to hear about this new recipe. Thank you so much for sharing it. Stay well.
Is this a re-do recipe? We love the original and they are so easy to make for dinner or lunch!
Hi Briana! You got it – I updated the photos, added the special sauce and, as mentioned in the notes section of the recipe, omitted the dash of worcestershire sauce in the ground beef. Other then that the recipe has remained the same.
What are the recipe measurements. Thanks
I would *love* if you shared your running playlist! I always need new song suggestions!!
Hi Briana! If you want to email me I’d be happy to share! kristin@iowagirleats.com