This is one amazing and creative burger, a cheeseburger and a quesadilla in one! It’s a fun Mexican twist on a cheeseburger featuring juicy burger patties in between two cheesy, crispy flour tortillas topped with corn, tomatoes, fresh jalapeno peppers, avocado and chipotle mayo.
If you love getting creative with your burgers, try my whiskey burger and blue cheese burger.
Table of Contents
There is nothing like a juicy, meaty burger to bite into. Who can ever resist a classic cheeseburger, especially if it just came off the grill?!
You’d think it doesn’t get any better than that, but it does! If you’re one of the people who are strict about their burger and only put on the classic toppings of cheese and some veggies, you wouldn’t be here…You’re here because you love to get creative with your burgers and this one got your attention!
This burger is juicy, flavorful, a little spicy and a little creamy. It’s a great balance of spicy jalapeno peppers inside and on the burger balanced with cheesy tortillas, avocado, and tomatoes. What brings it all together is the chipotle mayo. It’s really the perfect finish!
Ingredient Notes and Tips
Ground Beef – Choose 80/20 good quality ground beef! This will give the burger a good amount of fat to make it tender and juicy. At the very least, I recommend going up to 85/15 ratio.
Egg – I started adding egg a couple of years ago and I did notice a difference in the texture. The egg really helps keep the meat from falling apart.
Salt and Black Pepper – These are simple seasonings, but when you add them inside and on the outside of the beef patty, they make the flavors sing.
Jalapeños – Jalapeños aren’t the spiciest peppers, but if you want even less spice, you can either remove the seeds or choose young peppers. Young peppers have smooth, firm skin. Older peppers are spicier and have visible veins on the skin. If you wish to add more spice, leave the jalapeno seeds in.
Tortillas – Flour tortillas is our preference for this cheeseburger because they are much more sturdy and hold together better. Although, if you prefer the flavor of the corn tortillas, or need to keep this cheeseburger gluten free, definitely feel free to use the corn tortillas.
Cheese – use a shredded Mexican cheese mix if available. If you cannot locate it at your grocery store, you can use Colby/Jack mix or get a block of Monterrey Jack cheese and mild cheddar and grate it yourself.
Corn – feel free to use leftover grilled corn, frozen corn, or canned corn. Just make sure to drain the excess juices from frozen corn and canned corn first.
See recipe card for complete information on ingredients and quantities.
How to Make This Quesadilla Burger
Combine the beef, egg, diced jalapenos and onion, garlic, cilantro, and seasoning in a mixing bowl (1). Mix it quickly but thoroughly.
Divide into 4 qual weight portions if you’re making 1/2-lb burgers or 6 equal portions if you’d rather make 1/3-lb burgers. (Of course, you can make 8 1/4-lb burger patties if you wish or sliders.) Shape the patties as quickly as you can and lay them out on a metal tray covered with parchment paper.
Season each patty with some more salt and pepper on both sides and cover the tray with plastic wrap (2). Refrigerate for 2-4 hours prior to cooking.
PRO TIP: the recipe calls for 4 1/2-lb burgers but you can easily adjust it. You can divide the beef mixture into 6 even patties to make 1/3-lb burgers. If you want to go smaller/thinner, divide the beef mixture into 8 patties for 1/4-lb burgers. To go even smaller, you can make sliders and divide the mixture into 16 2 oz patties. Remember to adjust cook time!
Cooking the Burgers:
When ready to cook, preheat either a cooking pan or a stove-top griddle and add some oil. Add the patties to the hot pan and cook for 5-8 minutes per side (4, 5). The timing will depend on how well done you want them.
Let the cooked patties rest on a plate for about 5 minutes prior to serving. Keep them warm by loosely tenting with foil.
To make the quesadillas, you can use a separate griddle or clean the griddle after cooking the burgers and make the tortillas while they are resting (3).
Make sure to pre-heat the cooking surface first and then lightly grease it. Let the tortillas crisp up on one side a little bit and flip them. Spread cheese on each one and left the cheese melt while the other side is toasting.
Assemble the burgers when ready (6,7)!
Safe Temperature: The FDA recommends that hamburgers should be cooked to an internal temperature of 160°F. If you choose to cook them to a lower temperature, be sure you’re using the freshest and best quality beef or even making your own ground beef!
How To Grill The Quesadilla Burgers
Prepare the meat the same way as cooking them on the stove and refrigerate. Use your fingers to make a well in each center, about half way deep, before taking off the plastic wrap.
Prepare coals and preheat the grill first so it’s hot and ready. If using gas grill, set it to medium-high temperature but leave a cooler zone on one side.
Spray each patty with some cooking spray before placing it on the grill. Place them over direct heat.
Once on the grill, do not touch them again until ready to flip. Grill for 4-6 minutes per side, depending on how well you want them. Cooked for 4 minutes per side will be closer to rare and 7 minutes per side will be closer to well done. (Remember to adjust cooking time if you made thinner/smaller burgers.)
(If you want to learn more about grilled burgers, check out our sister site!)
Recipe FAQs
To take the temperature: hold a hamburger patty with tongs and insert the thermometer probe through the side toward the very center. The reading should be of the center of the patty.
Burger Temperatures:
– Medium-rare burgers – 130°-135°
– Medium – 140°-145°
– Medium well – 150°-155°
– Well done – 160°-165°
French Fries is, of course, the most popular side option for any burger.
Grilled corn on the cob
Corn salad
Mexican Street Corn Salad
Spanish Rice
Mac and Cheese
Black Bean and Corn Salad
Creamy Corn Salad
No, it is not recommended to cook the patties from frozen because the outside of your burgers will be done but the inside will be raw or still frozen. Make sure to thaw the frozen patties first and do it slowly in the refrigerator.
More Burger Recipes To Try
If you’ve made my Burger recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well. Don’t forget to subscribe to my newsletter!
Quesadilla Burger Recipe
Ingredients
Burger Patties:
- 2 lb ground beef 85/15 or 80/20 meat to fat ratio
- 1/4 medium yellow onion finely diced
- 1 jalapeno pepper minced
- 2 garlic cloves pressed
- 2 Tbsp minced cilantro
- 1 tsp cumin
- 1/2-1 tsp chipotle chili powder to taste
- Salt
Toppings:
- 8 small flour tortillas*
- 2 cups shredded Mexican cheese mix
- 1/4 cup canned or frozen corn drained (and thawed)
- 1 large jalapeno pepper seeded and sliced
- 1 medium tomato
- 1 avocado
Chipotle Mayo:
- 1/4 cup mayonnaise
- 1 tsp chipotle chili powder
- 1 tbsp lime juice
- 1/2 tsp sugar
- 1/2 tsp paprika
- Salt
Instructions
Prepare burger patties:
- Combine ingredients for the burgers in a medium mixing bowl and mix quickly but well, until all ingredients are incorporated throughout. (Try not to overwork the beef mixture.)
- Divide into 4 qual weight portions if you’re making 1/2-lb burgers.** Shape the patties as quickly as you can and lay them out on a metal tray covered with parchment paper.
- Season each patty with some more salt on both sides and cover the tray with plastic wrap (2). Refrigerate for 2-4 hours prior to cooking.
Cooking Burgers:
- When ready to cook, preheat either a cooking pan or a stove-top griddle and add some oil.
- Add the patties to the hot pan and cook for 5-8 minutes per side (4). The timing will depend on how well done you want them.
- Let the cooked patties rest on a plate for about 5 minutes prior to serving. Keep them warm by loosely tenting with foil.
- To make the tortillas, you can use a separate griddle or clean the griddle after cooking the burgers and make the tortillas while they are resting.
- Make sure to pre-heat the cooking surface first and then lightly grease it. Let the tortillas crisp up on one side a little bit and flip them. Spread cheese on each one and left the cheese melt while the other side is toasting. Take off heat when done.
- Mix chipotle mayo ingredients in a small bowl and add it to either a squeeze bottle to drizzle of simply spread on each burger.
- Assemble the burgers as you wish.
Notes
- *Gluten free notes – if you prefer the flavor of the corn tortillas, or need to keep this cheeseburger gluten free, definitely feel free to use the corn tortillas.
- **Smaller burger patties – You can divide the beef mixture into 6 even patties to make 1/3-lb burgers. If you want to go smaller/thinner, divide the beef mixture into 8 patties for 1/4-lb burgers. To go even smaller, you can make sliders and divide the mixture into 16 2 oz patties. Remember to adjust cook time!
- Jalapeños – Jalapeños aren’t the spiciest peppers, but if you want even less spice, you can either remove the seeds or choose young peppers. Young peppers have smooth, firm skin. Older peppers are spicier and have visible veins on the skin. If you wish to add more spice, leave the jalapeno seeds in.
Nutrition
Originally published on Will Cook For Smiles in May 2015.
Julia says
Tortillas (two tortillas), meat cutlet, cheddar cheese, tomato, pickled cucumber, lettuce, tartar sauce, mayonnaise, ketchup. Served with French fries. So yummy.
LyubaB says
Glad you liked it!
Margie says
Had this tonight…. omgosh it is great!!! Thank you!!
Gena says
Applebee’s has this burger on their menu and I eat it every chance I get. Don’t think the toppings are the same but same concept. It’s just delicious.
lyuba says
Oh yes, we had this concept burger when I worked at Bennigans (many years ago) as well. That’s where I got the idea for this burger.
I hope you will try to make it for yourself at home too 🙂
Lisa says
Oh man…this burger tasted sooooo delicious. The second time I made this recipe I cooked ground turkey and spread it over the tortilla. For the dressing I substituted the mayo with fat reduced sour cream and that tasted very good too!
http://2sharemyjoy.com/turkey-quesadilla-burger/
lyuba says
I’m SO happy to hear that you liked it! Thank you so much, Lisa 🙂
cindy finley says
it all sounds good.
Lyuba says
Thank you, Cindy!
Melissa | Bits of Umami says
Saw this on a Good Housekeeping round up and had to come check it out! Looks amazing. Who would’ve thought of mashing up a burger and a quesadilla!? YESSSSS! Love it.
Amanda @ Diary of a Semi-Health Nut says
Oh my gosh these look amazing!!
I’m including these in a burger recipe round-up if that’s okay! Thanks for sharing!
lyuba says
Hi Amanda,
Thank you! Yes, you can add this to your round-up 🙂
Rhiannon at VegBurge says
This looks amazing. I may just have to make a veggie version!
lyuba says
Great idea! I bet it will be delicious as veggie.
Thank you!
Rhiannon at VegBurge says
As promised, I gave it a try… and they were amazing! Thanks for the recipe inspiration. I put up the results on my blog and gave you credit for the original recipe 🙂
lyuba says
Awesome! I’m so happy you liked it!
Thank you 🙂
Marisa Franca @ All Our Way says
OMG!! I think instead of star ratings there should be drool ratings!! I can barely speak my mouth is wanting to take a huge bite of that scrumptious looking burger. Now my complaint is that at times sandwiches have a tendency to be to high — you know the ones where you have to smash them down just so that your mouth can take a bite. At home that’s not too bad, but in a restaurant that looks a little crass. And then you have some of the filling falling into your plate or lap — nope that doesn’t look too good. BUT!! your idea there would be perfect!! Thank you for the inspiration.
Liz says
Yum – thank you Lyuba and have a great weekend!
Rina I Thee Cook says
This looks delish!
Erin @ The Spiffy Cookie says
Sweet glory I want to face plant into that right now