Quesadilla Burger Recipe

Cheeseburger on a tortilla with tomatoes, avocado, jalapenos, and chipotle mayo.

4.88 from 8 votes

Juicy spicy burger in between two cheese-covered, crispy flour tortillas topped with corn, tomatoes, fresh jalapeno peppers, avocado and chipotle mayo.

Prep Time10

Cook Time20

Refrigerate burger patties2

Total Time2 30

Course: dinner, Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 1166kcal

Author: Lyuba Brooke

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

US Customary - Metric

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