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These quesadilla burgers combine the best of two worlds by sandwiching a perfectly seasoned beef patty between two crispy cheese-laden tortillas. Each bite bursts with the freshness of homemade pico de gallo and the creamy kick of mexi-ranch sauce. This recipe is a fun twist on a classic burger that will quickly become a family favorite for busy weeknights or casual gatherings.
I first made these quesadilla burgers on a whim when craving Mexican flavors with a hearty burger. They quickly became a hit with my family and friends who always ask me to bring them to cookouts now.
Ingredients
- Ground beef ninety three percent lean: provides juiciness without excess fat for a balanced burger patty
- Flour tortillas about five inches in diameter: choose ones with good flexibility that will crisp nicely but not break
- Shredded cheese: melts wonderfully between tortillas adding richness and binding layers
- Lettuce: crisp leaves add refreshing crunch and texture contrast
- Pico de gallo: fresh bright salsa that gives acidity and vibrancy, homemade or store bought both work well
- Mexi-ranch sauce: creamy and tangy with hints of chipotle and lime to elevate all the flavors
- Salt and pepper: essential seasoning to bring out the beef flavor
Instructions
- Sear the Beef Patties:
- Preheat a grill pan or skillet over medium heat and cook the beef patties for about five minutes on each side. This timing usually yields a medium well burger but adjust depending on your stove and doneness preference. Avoid pressing down on the patties while cooking to keep them juicy.
- Prepare the Quesadilla Layers:
- Lay one tortilla flat and sprinkle a generous layer of shredded cheese on top. Place the second tortilla over the cheese and warm on a clean pan over medium heat until the cheese melts and tortillas become crispy and golden. You can press lightly with a spatula to help ingredients bind.
- Build Your Burger:
- Spread a few spoonfuls of the mexi-ranch sauce on the bottom tortilla then place the cooked beef patty on top. Add a handful of crisp lettuce leaves and top with a good amount of fresh pico de gallo before layering the cheesy tortilla lid over everything.
- Serve and Enjoy:
- Cut the quesadilla burger in half if desired and serve immediately with your favorite sides such as air fried fries, roasted potatoes, or a simple salad. The combination of textures and flavors is incredible fresh but also tastes great as leftovers if reheated carefully.
My favorite ingredient here is definitely the mexi-ranch sauce. I make it ahead in batches because it is so versatile and adds instant flavor boost to anything from veggies to grilled chicken. One memorable moment was when I brought these quesadilla burgers to a family picnic and everyone loved them so much the recipe quickly became a new tradition.
Storage Tips
Store leftover cooked patties and mexi-ranch sauce separately in airtight containers in the fridge for up to three days. Prepare and crisp tortillas fresh when ready to eat to avoid sogginess. Reassemble burgers just before serving.
Ingredient Substitutions
Ground turkey or chicken can be used instead of beef for a lighter protein option. Swap flour tortillas for corn tortillas if you prefer, just watch how they crisp as they tend to be more fragile. Use shredded mozzarella or Monterey Jack cheese if cheddar is unavailable.
Serving Suggestions
Pair quesadilla burgers with air fryer frozen fries, a simple green salad, or roasted vegetables for a complete meal. A side of guacamole or extra pico de gallo amps up the freshness and adds creamy or tangy notes.
These quesadilla burgers are a fast, flavorful weeknight dinner that reheats well. Make the mexi-ranch sauce ahead to speed assembly.
FAQs About This Recipe
- → What type of beef is best for these quesadilla burgers?
Lean ground beef between 90% and 95% lean works best, providing a juicy yet healthy patty.
- → How can I achieve medium doneness for the patties?
Cook patties about 4 minutes per side on medium heat; adjust timing for preferred doneness.
- → Are certain tortillas recommended for this dish?
Five-inch flour tortillas high in fiber and low in carbs suit this dish well and hold the fillings securely.
- → Can I make the mexi-ranch sauce ahead of time?
Yes, preparing the mexi-ranch sauce in advance enhances the flavors and allows quick assembly.
- → What sides pair well with these quesadilla burgers?
Air-fried French fries, roasted potatoes, salsa rice, or fresh salad complement the flavors beautifully.
- → How should leftovers be stored?
Refrigerate patties and sauce separately, then cook tortillas fresh before assembling additional servings.