# What You'll Need:
→ Smashburger Patties
01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 1/2 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 It:
01 - In a medium bowl, gently combine ground beef with kosher salt, black pepper, and garlic powder until just blended, taking care 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 onion to one side of the griddle and cook, stirring occasionally, until golden and tender, approximately 5 minutes. Transfer to a plate and reserve.
04 - Divide beef mixture into 8 equal portions and gently roll each into a loose ball.
05 - Place 4 beef balls onto the hot griddle with even spacing. Immediately press each one flat using a heavy spatula or burger press to create thin patties approximately 4 inches in diameter.
06 - Cook patties without moving until edges are deeply browned and juices rise to the surface, about 2 minutes. Season tops with salt and pepper.
07 - Flip patties and immediately top each with 1 slice cheddar and 1 slice American cheese. Cook until cheese melts and edges crisp, approximately 1 minute. Transfer to a plate.
08 - While patties cook, whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until combined.
09 - Wipe griddle clean and reduce heat to medium. Brush both sides of each tortilla lightly with melted butter.
10 - Place one tortilla on the griddle. Layer 2 cheesy patties side by side, sprinkle with cooked onions, drizzle with prepared sauce, and top with a second tortilla.
11 - Cook until the bottom tortilla achieves a golden, crisp finish, approximately 2 minutes, applying gentle pressure with a spatula.
12 - Flip and cook the remaining side until golden, about 2 minutes more.
13 - Transfer quesadilla to a cutting board and rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
14 - Repeat the layering and cooking process with remaining ingredients to create the second quesadilla. Serve hot with desired garnishes.
