Ground beef, cheddar cheese, onions, pickles, tortillas, and a tangy burger sauce come together in these crispy, cheesy Cheeseburger Quesadillas.
So here’s how this whole delicious mess happened. I had burger night planned—beef thawed, cheese ready, my toddler hyped—and then, surprise, no burger buns. Not a single one. But what I did have was a pack of burrito-size tortillas leftover from taco night, and honestly? That’s when dinner got way better.
These cheeseburger quesadillas were a total accident. The kind that turns into a “wait, why haven’t we always done this?” moment. My husband actually paused mid-bite and said, “Please don’t lose this recipe.” So here I am, writing it down—cheese grease on my notepad and all.
Why You’ll Love This Cheeseburger Quesadillas Recipe?
Let me just throw this out there: quesadillas are easier to eat than burgers. No falling apart, no buns that get weirdly soggy. Just golden, crispy edges and all the juicy, cheesy stuff held tightly together like a warm edible hug.
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Fast dinner win – You can get these on the table in 30 minutes or less. I’ve done it while wrangling homework and a clingy cat.
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Crowd pleaser – Even picky eaters will gobble them up. (If you’re a parent, you know that’s the real test.)
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Totally customizable – Like spicy? Toss in jalapeños. Hate pickles? Skip ‘em (though I might judge a little).
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That sauce tho – Tangy, creamy, salty—it’s what every cheeseburger wishes it had.
Ingredient Notes:
Here’s what you’ll need, and why you shouldn’t skip it:
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Ground beef – I usually go with 85/15. Enough fat to stay juicy, not enough to drown the tortilla.
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Worcestershire sauce – Adds that deep, almost smoky flavor. Don’t substitute it unless you have to.
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Cheddar cheese – Shred it yourself. Pre-shredded just doesn’t melt the same.
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White onion – Raw adds a little bite. If that’s not your jam, cook it with the beef.
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Pickles – Trust me. I used to think it was weird, too. Now I double up.
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Flour tortillas – Burrito-size gives you max real estate for fillings.
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Special sauce – This is the magic. Mayo + ketchup + minced pickles + a splash of pickle juice = burger bliss.
How To Make Cheeseburger Quesadillas?
Step 1: Mix Up That Special Sauce
You’re just whisking together mayo, ketchup, finely minced dill pickles, onion, and a splash of pickle juice. It should be creamy, a little tangy, and something you’ll want to eat with a spoon. Don’t say I didn’t warn you.
Step 2: Brown the Beef
In a skillet, cook your ground beef until it’s all browned and crumbled. Drain the extra grease—unless you’re living dangerously, then by all means keep a little. Season with Worcestershire, salt, pepper, garlic powder, and onion powder. Stir it up, taste it, adjust if needed.
Step 3: Build Your Quesadillas
Heat a griddle or skillet. Spray it or butter it (you know what your soul needs). Lay down one tortilla. Layer cheese, cooked beef, raw onion (if you dare), pickles, more cheese, and then another tortilla on top. Or go the half-moon route and fold one tortilla over—it’s faster and a little less messy.
Step 4: Get ‘Em Golden
Want To Save This Recipe?
Cook for 2–3 minutes per side, flipping carefully. You’re going for crispy on the outside, melty on the inside. If some cheese oozes out? That’s not a mistake. That’s flavor.
Step 5: Slice and Serve
Let them rest a few minutes before cutting. That cheese is lava hot. Then slice into wedges and serve with that glorious special sauce for dipping.
Storage Options:
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Fridge: Yep. Wrap in foil or toss into a sealed container for up to 3 days.
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Reheat: The air fryer is your best friend here. Otherwise, skillet > microwave.
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Freezer: I’ve tried it. It works in a pinch, but the cheese isn’t quite the same after. Still tasty, though.
Variations and Substitutions:
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Add bacon. Always a good choice.
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Use turkey. Still great. Just season a little more.
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Try different cheeses. American for gooey nostalgia, pepper jack for a kick, Swiss if you’re fancy.
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Spice it up. Jalapeños, hot sauce, banana peppers. Go wild.
What to Serve with Cheeseburger Quesadillas?
You don’t need a side. But if you’re feeling extra:
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Crinkle fries
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Coleslaw (the vinegary kind balances all that richness)
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A cold beer or root beer float
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Potato chips straight from the bag (no judgment here)
Frequently Asked Questions:
Do I have to use the special sauce?
Nope, but why would you skip the best part?
Can I make these in advance?
You can prep the meat and sauce ahead. Assemble and cook when you’re ready to eat.
Can I use corn tortillas?
Ehh… they’re not quite sturdy enough for this. Stick with flour if you want that crunch.
So if you’re looking for a dinner that’s low effort, high reward, and makes you feel like a kitchen genius—these Cheeseburger Quesadillas are it. They’re crispy. They’re gooey. They’re just plain fun. And honestly? They saved burger night in our house.
Give them a try. Then come back and tell me if you dipped each wedge or just smothered the whole thing in sauce. Either way, I support you.
Now go melt some cheese and make something ridiculously good.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheeseburger Quesadillas
Ingredients
For the Special Sauce:
- ¼ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoons dill pickles finely minced
- 1 tablespoon white onion finely diced
- 2 teaspoons pickle juice
For the Quesadillas:
- 1 pound lean ground beef
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 burrito-size flour tortillas
- 3 to 4 cups shredded cheddar cheese
- ½ cup white onion diced
- ½ cup dill pickles thinly sliced
- Nonstick cooking spray or butter for the skillet
Instructions
Prepare the Special Sauce:
- In a small mixing bowl, combine mayonnaise, ketchup, minced dill pickles, diced onion, and pickle juice. Stir until well blended. Cover and refrigerate until ready to serve.
Cook the Ground Beef:
- In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks. Once fully browned, drain any excess grease. Return the skillet to the heat and season the meat with Worcestershire sauce, salt, black pepper, garlic powder, and onion powder. Stir thoroughly to combine. Remove from heat and set aside.
Assemble the Quesadillas:
- Preheat a griddle or large skillet over medium heat. Lightly coat with cooking spray or butter. Place one flour tortilla on the hot surface. Sprinkle a generous layer of shredded cheddar cheese over one half (or across the entire tortilla if using two to sandwich). Add a portion of the seasoned beef, followed by diced onion and sliced pickles. Top with an additional layer of cheese and cover with a second tortilla or fold the tortilla in half.
Cook the Quesadillas:
- Cook each quesadilla for 2 to 3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted. Flip carefully using a spatula.
Slice and Serve:
- Transfer the quesadilla to a cutting board and allow it to rest for 3 to 5 minutes before slicing into wedges. Serve warm, accompanied by the prepared special sauce for dipping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
