Easy Hamburger Quesadilla (Printer-Friendly)

Crispy tortillas with juicy seasoned beef, melted cheese, and a tangy sauce for a satisfying meal.

# What You'll Need:

→ Tortillas

01 - 4 medium flour tortillas

→ Meat

02 - 450 grams (1 lb) ground beef, 80-85% lean

→ Seasonings

03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly cracked black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder

→ Cheese

08 - 1 cup shredded cheddar cheese

→ Burger Sauce

09 - 3 tablespoons mayonnaise
10 - 1 tablespoon ketchup
11 - 1 tablespoon pickle juice
12 - 30 grams (2 tablespoons) chopped pickles
13 - ¼ teaspoon ground black pepper
14 - ⅛ teaspoon smoked paprika

→ Optional toppings

15 - Pickles, for serving
16 - Tomato slices, for serving

# Steps to Follow:

01 - Combine mayonnaise, ketchup, pickle juice, chopped pickles, black pepper, and smoked paprika in a bowl. Mix until smooth and creamy.
02 - Heat a large skillet over medium-high heat. Add ground beef and break apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder. Drain excess fat.
03 - Lay each flour tortilla flat and evenly spread cooked beef over one half. Sprinkle shredded cheddar cheese on top. Add optional pickles or tomato slices if desired. Fold the tortilla over to form a half-moon shape, gently pressing to seal.
04 - Place folded quesadillas in a dry skillet over medium heat. Cook for 3-4 minutes per side or until tortillas are golden and crispy and cheese is melted.
05 - Transfer quesadillas to a cutting board and let cool slightly. Slice into wedges and serve with extra burger sauce and favorite toppings.

# Extra Suggestions:

01 - Warming tortillas before filling prevents cracking. Shredding cheese from a block ensures a better melt and creamier texture.
02 - Drain cooked beef thoroughly to avoid soggy quesadillas.
03 - Store leftovers wrapped tightly in foil or an airtight container in the refrigerator up to three days. Reheat in a dry skillet to maintain crispness.

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