Bold Blackstone Quesadilla Burger

As seen in Satisfying Entrées for Every Table.

Dig into this cool twist—burgers jam-packed with chopped pickles, gooey cheddar, and a smooth tangy sauce, all folded inside tortillas and grilled till crunchy. Start by tossing beef on the griddle and seasoning it up, then layer with sauce, cheese, and pickles. Fold, grill, and wait for those edges to turn golden and the inside to melt. Slice and dig in right away—they’re rich, melty, and just the thing for parties or lazy nights at home.

Barbara Chef
Created By Sasha
Last updated on Thu, 10 Jul 2025 18:33:50 GMT
Cheesy triangle pizza slice with spicy jalapenos on a white plate. Save Pin
Cheesy triangle pizza slice with spicy jalapenos on a white plate. | foodthingle.com

Big burger flavor packed right into a crunchy tortilla—these Blackstone quesadilla burgers serve up juicy beef and gooey cheese with every bite. When you want more than your typical quick dinner, crank these out fast and dig in.

Whipped these up last time we had friends over—folks went wild. They disappeared off the grill so quick I barely kept up filling plates.

Bold Ingredients

  • Diced onion: chop into extra-small bits for the sauce—a sweet onion mellows out the flavor if that's your thing
  • White vinegar: adds a zingy lift, just regular distilled stuff is perfect
  • Salt and pepper: generous seasoning wakes up your beef flavor—go heavy for best taste
  • Chopped dill pickles: delivers a crunchy punch—try a fermented version if you like a bigger kick
  • Chopped fresh pickles: throw more pickle in your sauce for another hit of brightness
  • Minced beef: use 80/20 so your burgers turn out extra juicy
  • Big flour tortillas: soft and sturdy ones work best—they crisp up but hold all that filling
  • Ketchup: brings a sweet tang and balances everything out
  • Real mayonnaise: brings creamy richness—definitely use the good stuff
  • Sharp cheddar cheese: go for the melty goodness—it gives big, bold flavor

Super Simple Steps

Fire Up and Cook Beef:
Set your Blackstone to medium-high and scatter out your ground beef. Use the spatula to smash it up and let it cook around five minutes until all brown. Sprinkle salt and pepper on while it cooks.
Whip Up the Sauce:
While the beef's cooking, toss mayo, ketchup, diced pickles, onion, and vinegar into a bowl. Combine until smooth. Give it a taste—maybe you want more tang or more pickle punch? Keep it close for later.
Start Assembling:
Lay the tortillas flat on your grill. Slather on the sauce so every bite packs tons of flavor. Pile on that beef, toss on crunchy pickles, and then heap cheddar cheese on top.
Toast Quesadillas:
Fold the tortillas over to trap all the filling. Grill a couple minutes till golden and crispy, then flip so both sides get toasted and cheese gets all melty.
Slice and Munch:
Once they're done, pull them off and let cool just a bit. Cut into quarters and eat them warm while the cheese is gooey. Enjoy right away!
Juicy Blackstone Quesadilla Burger. Save Pin
Juicy Blackstone Quesadilla Burger. | foodthingle.com

This homemade burger sauce? Total game changer for quesadillas—brings all the burger vibes. My kids kept dunking fries in the extra. Once you make it, you'll be hooked. Store sauce can't touch this.

Stay Crisp and Tasty

Slide any leftover burger quesadillas into a container with a lid and pop in the fridge—they’re good for three days. Bring back the crunch by reheating on a skillet. Microwave works if you don't mind them getting a bit soft (still delicious though). To freeze, let 'em cool, wrap up in foil, toss in a zip bag, and stash for two months of snack attacks.

Switch Things Up

Swap ground beef for turkey or chicken if you want to lighten it up. Pepper Jack or Monterey Jack spins the cheese flavor for a new vibe. Into sweet pickles? Bread and butter style totally works. Want heat? Try spicy ketchup instead.

Serving Inspo

Cut up fries or toss together a fresh salad for sides. At cookouts, do a DIY bar—set out jalapeños, shredded lettuce, avocado, or extra pickles so everyone can pile on their favorites. They're also killer with crunchy potato chips or sweet potato fries.

Blackstone Quesadilla Burger. Save Pin
Blackstone Quesadilla Burger. | foodthingle.com

History and Backstory

Stuffing burgers into tortillas takes classic backyard food and shakes it up with Mexican flair. Blackstone griddles make it easy—cook a batch all at once. Smashed beef gives that old-school diner edge, just tucked in tortillas instead of a plain old bun.

Common Recipe Questions

→ How do I keep tortillas nice and crisp?

Heat up your hotplate or skillet before laying down tortillas. That way, they stay crunchy and don't soak up any extra juice from the filling.

→ Which beef makes these extra juicy?

Pick beef that's 80/20—just enough fat keeps your patties moist and tender after a good sear and grill.

→ Can I use another cheese instead of cheddar?

Totally! Swap in pepper jack, Monterey Jack, or mozzarella for a melted surprise and different flavor in every bite.

→ Is a Blackstone grill a must for this?

No way—grab a stovetop skillet or a flat pan. Just get it hot, about medium-high, for those perfect edges.

→ Any tips for melty cheese in every bite?

Scatter the cheese around before folding your tortilla, press it flat and let the heat work until you see it all gooey and delicious.

→ Can I build these ahead of time?

They're tastiest fresh off the grill, but it's cool to have your cooked beef and sauce ready earlier. Just load, grill, and eat when you're hungry.

Quesadilla Burger Blackstone

Crispy tortillas packed full of melty cheddar, hot beef, and a punchy sauce—this gooey burger mash-up is a fast way to crush your hunger.

Preparation Time
15 Minutes
Cooking Time
15 Minutes
Overall Time
30 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: American

Output: 4 Number of Servings (4 giant quesadillas, each split into 4 pieces)

Special Diets: ~

What You'll Need

→ Main

01 1/4 teaspoon black pepper
02 1 pound ground beef
03 2 cups shredded cheddar cheese
04 4 big flour tortillas (10-inch size)
05 1/2 teaspoon salt
06 1/4 cup finely chopped dill pickles

→ Special Sauce

07 1/2 cup mayo
08 2 teaspoons white vinegar
09 1 tablespoon tiny bits of onion
10 2 tablespoons diced pickles
11 2 tablespoons ketchup

Steps to Follow

Step 01

Turn your Blackstone on to medium-high heat (shoot for about 400°F). Toss the beef on and break it apart as it cooks. Sprinkle the salt and pepper in while stirring now and then. Keep at it until all the pink's gone.

Step 02

Get your mayo, ketchup, diced pickles, onion, and vinegar in a bowl. Stir until it's all creamy and combined. Leave it off to the side 'til it's time to use.

Step 03

Lay the tortillas out right on the hot surface. Slather some of your sauce on half of each. Then load on the cooked beef, top with pickles, and finish with a big handful of cheese.

Step 04

With the fillings inside, fold up the tortillas. Let them cook around 2 or 3 minutes until you see the bottoms turn golden brown. Flip them really carefully and do the same thing for the other side—should end up crisp with cheese all gooey.

Step 05

Grab those hot quesadillas off the grill and place them on a cutting board. Slice each into four triangles using a pizza cutter or sharp knife. Dig in while they're fresh and hot.

Additional Tips

  1. Warming tortillas first helps stop them from breaking and makes folding them so much easier.

Essential Tools

  • Griddle or Blackstone
  • Mixing bowl
  • Spatula
  • Pizza cutter or sharp knife

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Contains wheat, dairy, and eggs

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 2100
  • Fat Content: 155 g
  • Carbohydrates: 155 g
  • Protein: 125 g