
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!

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.

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.