Blackstone Cheeseburger Quesadilla

Blackstone Cheeseburger Quesadillas are what happens when you crave a cheeseburger but also want the crispy golden crunch of a quesadilla all made easily right on your outdoor griddle. This recipe takes all the classic burger flavors you love and wraps them up between two cheesy layers of flour tortilla. It is a crowd pleaser that always disappears in minutes anytime I make it for family movie nights or a fun backyard dinner.

I threw these together one evening when we got tired of regular burgers and now my teens make requests for cheeseburger quesadillas every week for dinner.

Ingredients

• Ground beef: One pound of good quality ground chuck gives you that classic cheeseburger taste and stays juicy
• Salt: A half teaspoon helps the beef pop with flavor I like to use kosher salt for more even seasoning
• Pepper: Just a quarter teaspoon freshly cracked works best for a little zing
• Dill pickles: A quarter cup chopped adds that burger tang Use cold crunchy pickles for extra texture
• Burrito size flour tortillas: Four ten inch tortillas big enough to hold plenty of filling If possible seek out fresh bakery tortillas
• Cheddar cheese: Two cups shredded For maximum pull and flavor use sharp cheddar that you shred yourself
• Mayonnaise: Half a cup becomes the creamy base for the special sauce Go for real full fat mayo to keep it rich
• Ketchup: Two tablespoons for the sauce gives a sweet tangy kick
• Minced pickles: Two tablespoons This brings texture and extra pickle punch to the special sauce
• Minced onion: One tablespoon freshly chopped or dried both work for savory depth in the sauce
• White vinegar: Two teaspoons for brightness in the sauce and to balance the creamy mayo

Step-by-Step Instructions

Preheat the Griddle:

Make sure your Blackstone or other flat grill is heated to medium high about 400 degrees F For the best results let it preheat whole so your quesadillas get a crisp exterior

Brown the Beef:

Scatter the ground beef across the hot surface Break apart and cook until fully browned and no longer pink This should take around eight minutes Season it evenly with salt and pepper and keep turning so the beef crisps but does not dry out Remove from heat and keep warm

Mix the Special Sauce:

In a small mixing bowl stir together mayonnaise ketchup minced pickles minced onion and vinegar until fully blended This sauce should taste creamy tangy and just a hint of sweet Chill while prepping the rest

Assemble the Quesadillas:

Lay out the tortillas directly on the hot griddle Spread a generous spoonful of special sauce on one half of each tortilla Add a layer of cooked ground beef chopped pickles and then plenty of shredded cheddar cheese Make sure the beef goes down first then cheese to help hold everything together

Fold and Cook:

Carefully fold each tortilla over so you have a half moon Press down gently Let cook for about two or three minutes until the underside is golden brown and crispy Flip with a large spatula and cook the other side for two or three more minutes The cheese should be fully melted before you remove

Slice and Serve:

Lift each quesadilla off the griddle and rest for a minute Use a pizza cutter or sharp knife to slice each into four wedges Serve while warm with extra sauce for dipping

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My favorite part is always the special sauce I would slather it on everything if I could It reminds me of the way my grandmother made burger sauce for every cookout in summer and the tang always takes me back

Storage Tips

Let any leftover quesadillas cool completely before storing Place in an airtight container and refrigerate for up to four days To reheat crisp them up on a hot skillet rather than the microwave for best texture The sauce stays good in the fridge for up to a week so you can make extra for dipping sandwiches or fries later

Ingredient Substitutions

You can swap ground turkey or chicken for the beef for a lighter version For dairy free needs use a plant based cheddar and vegan mayo If you are out of pickles or prefer something different try banana peppers or jalapeños in the filling

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Serving Suggestions

Serve these cheeseburger quesadillas with extra sauce for dipping A simple side of kettle chips or pickle spears rounds it out nicely For parties cut smaller pieces for appetizers or game day snacks My family likes to add lettuce tomato or even a fried egg if we have breakfast leftovers

Cultural Context

Quesadillas have roots in Mexican cuisine while the burger filling is a classic American favorite Blackstone griddles are gaining popularity because they make this mashup possible outdoors and help achieve that irresistible golden crisp edge It is a playful nod to both traditions and perfect for backyard gatherings

Recipe FAQs

→ What type of ground beef is best?

Use 80/20 ground beef for a juicy and flavorful result. Leaner blends can be used but may be less moist.

→ Can I make these without a Blackstone griddle?

Yes, a large skillet or indoor griddle pan works well. Adjust cook time as needed for even browning.

→ What cheese alternatives work well?

Monterey Jack or American cheese are great substitutes for cheddar and melt smoothly in the tortilla.

→ How should leftovers be stored?

Keep cooled quesadilla slices in an airtight container in the refrigerator up to 4 days. Reheat on a skillet.

→ Can I add other toppings?

Absolutely. Try sliced jalapeños, red onion, or diced tomatoes for added flavor and texture.

→ Is the special sauce spicy?

No, the sauce is tangy and creamy, but you can add hot sauce or cayenne for extra heat.