Name: Blackstone Cheeseburger Quesadilla
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb lean ground beef; Salt and pepper to taste; ½ cup finely chopped dill pickles (plus extra for layering); 4 large burrito-size flour tortillas; 2 cups sharp cheddar cheese, shredded; ½ cup mayonnaise; ¼ cup ketchup; 2 tbsp minced pickles; 2 tbsp minced onion; 1 tsp white vinegar

Why You’ll Love This Recipe

I like how this recipe turns familiar cheeseburger ingredients into something totally fresh. The sharp cheddar melts perfectly, the flour tortilla gets crisp and golden on the Blackstone, and the tangy homemade special sauce ties it all together. It’s fast, family-friendly, and super satisfying. Whether I’m cooking for a crowd or just making a fun dinner, this quesadilla always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
Salt and pepper to taste
1/2 cup finely chopped dill pickles (plus extra for layering)
4 large burrito-size flour tortillas
2 cups sharp cheddar cheese, shredded
1/2 cup mayonnaise
1/4 cup ketchup
2 tbsp minced pickles
2 tbsp minced onion
1 tsp white vinegar

Directions

Preheat the Griddle:
I heat my Blackstone griddle to medium-high (around 400°F) so it’s ready for both the beef and tortillas.
Cook the Ground Beef:
I brown the ground beef directly on the griddle, breaking it up with a spatula. Once it’s fully cooked and no longer pink, I season it with salt and pepper and set it aside.
Make the Special Sauce:
In a bowl, I mix together the mayonnaise, ketchup, minced pickles, onion, and vinegar. This is my go-to burger sauce—tangy, creamy, and full of flavor.
Assemble the Quesadillas:
I lay out the tortillas on the griddle and spread sauce over half of each. Then I layer on the cooked beef, extra chopped pickles, and a generous handful of shredded cheddar cheese.
Cook Until Crispy:
I fold each tortilla in half and cook for 2–3 minutes per side until golden brown and crispy, with the cheese fully melted inside.
Slice and Serve:
I remove the quesadillas from the griddle, let them cool slightly, slice into wedges, and serve hot. They’re best right off the griddle with extra sauce or fries on the side.

Servings and timing

This recipe makes 4 large quesadillas.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes add jalapeños or a splash of hot sauce for heat.
A slice of cooked bacon inside gives a smoky twist.
Swapping cheddar for pepper jack or American cheese changes the flavor while still melting well.
A few slices of tomato or sautéed onions work great if I want even more burger flair.
I turn these into sliders by cutting smaller tortillas into quarters for mini versions.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them back on the griddle or in a skillet over medium heat for a few minutes per side to bring back that crispiness. I avoid microwaving since it softens the tortillas.

FAQs

Can I make these without a Blackstone griddle?

Yes, I’ve made them in a nonstick skillet or cast iron pan on the stovetop. They crisp up just as well.

What kind of cheese melts best for this?

I like using freshly shredded sharp cheddar. It melts smoother and gives the best flavor, but American or pepper jack are great options too.

Can I prep the filling ahead?

Definitely. I cook the ground beef and make the sauce ahead of time, then assemble and grill the quesadillas fresh when I’m ready to eat.

What can I serve with these?

Fries, sweet potato wedges, a crisp salad, or even a cold pasta salad all work well. I often serve them with extra dipping sauce on the side.

Can I freeze these?

I don’t recommend freezing them fully assembled, but I can freeze the cooked ground beef and sauce separately to make quick quesadillas later.

Conclusion

These Blackstone Cheeseburger Quesadillas are one of my favorite mashups—crispy on the outside, cheesy and juicy on the inside, and packed with all the bold flavors of a burger. They’re quick, fun, and totally satisfying, making them perfect for a weeknight dinner or casual weekend cookout. Once I made them the first time, they quickly became part of my regular dinner rotation.