Copycat Quesadilla Burgers
This is a spin-off of a burger that my husband enjoys when we go to Applebee’s. They put a seasoned burger between two flour tortillas and grill it. Copycat Quesadilla Burgers are best served with salsa, sour cream, and a side salad. I’ve changed it up a bit by only using one tortilla instead of two and I finish it off in the Panini Press. It is easy to do and each juicy burger is a bundle of delicious flavors with a Mexican flare!
We like to use a combination of cheeses for our Copycat Quesadilla Burgers. The Pepper Jack Cheese gives a spicy kick to the sandwich, while the Colby Jack provides that gooey, melted cheese that we all crave. I have also tried American, Cheddar and Mozzarella cheeses. You just need to pick one that melts well and gives the burger extra cheesy flavor.
Copycat Quesadilla Burgers
Ingredients:
- 1 pound ground beef
- 1/3 cup seasoned bread crumbs or cracker crumbs
- 1 large egg
- A splash of milk
- 1 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground pepper
- 4 -8 inch flour tortillas (or 8 -4 inch flour tortillas/one for each side of the burgers)
- 4 thick slices of cheese, Colby Jack or Pepper Jack cheese is our preference
Burger Toppings:
- sour cream
- corn relish/salsa
- guacamole
- shredded romaine
How to make quesadilla burgers?
- Place the first 7 ingredients in a large bowl and mix thoroughly by hand. Shape the meat mixture into 4 patties, each of the patties should be about 1/3 inch thick.
- Place the patties in a large skillet over medium heat and cook for 4 minutes on each side. (You can grill the patties instead, if desired.) Remove the patties to a paper towel-lined plate to drain.
- Now, let’s assemble the burgers. Place one tortilla on the counter, add the cheese to the center of the tortilla, then add a burger to the center and fold the edges of the tortilla around the burger. It will look like a pinwheel when you are done and there may be a small amount of burger showing on one side. Take a look.
How to grill Quesadilla Burgers?
- Place the wrapped burger on a Panini Press heated to 375 degrees. My Panini Press is made by Breville. It was well worth the money I spent on it at Williams Sonoma, cooks evenly and gives the best grill marks to the food.
- Press the burgers, edges down, for about 4 minutes with the lid closed and pressing down on the burgers.
- If you don’t have a Panini Press, put the burgers on the grill with a baking sheet on top to press them down, cooking for two minutes on each side. The tortillas will crisp up, the cheese will melt, and the juicy burgers will be sealed inside. Yum!
Serve these bad boys with salsa, sour cream, corn relish, and even some guacamole. I always include some crispy tortilla chips to add another element of texture and crunch to the plate.
Why serve a plain burger when you can spice it up a bit and get rid of that boring old bun? I hope these Copycat Quesadilla Burgers leave your family asking for more.
Copycat Quesadilla Burgers
Ingredients
- 1 pound ground beef
- 1/3 cup bread crumbs , or cracker crumbs
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground pepper
- 4 8-inch flour tortillas, or 8 -4 inch flour tortillas/one for each side of the burgers
- 4 slices cheese, Colby Jack or Pepper Jack
Instructions
- Place the first 7 ingredients in a large bowl and mix thoroughly by hand. Shape the meat mixture into 4 patties, each of the patties should be about 1/3 inch thick.
- Place the patties in a large skillet over medium heat and cook for 4 minutes on each side. (You can grill the patties instead, if desired.) Remove the patties to a paper towel-lined plate to drain.
- Now, let’s assemble the burgers. Place one tortilla on the counter, add the cheese to the center of the tortilla, then add a burger to the center and fold the edges of the tortilla around the burger. It will look like a pinwheel when you are done and there may be a small amount of burger showing on one side.
- Place the wrapped burger on a Panini Press heated to 375 degrees. My Panini Press is made by Breville. It was well worth the money I spent on it at Williams Sonoma, cooks evenly and gives the best grill marks to the food.
- Press the burgers, edges down, for about 4 minutes with the lid closed and pressing down on the burgers.
- If you don’t have a Panini Press, put the burgers on the grill with a baking sheet on top to press them down, cooking for two minutes on each side.
Equipment
- 1 panini press, or griddle