Name: Cheeseburger Quesadilla Melt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp ketchup (optional, for flavor); 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 4 large flour tortillas; 1/4 cup diced pickles; 1/4 cup diced onions (optional); 2 tbsp mayonnaise or burger sauce (optional); Butter or oil for cooking

Why You’ll Love This Recipe

I like this recipe because it’s fast, filling, and totally crave-worthy. It takes all the flavors of a cheeseburger—seasoned beef, melty cheese, and classic toppings—and transforms them into a fun handheld meal. It’s easier than grilling burgers and more exciting than a basic quesadilla. Plus, it’s super flexible, so I can add whatever toppings or sauces I’m in the mood for.

Ingredients

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

1 lb ground beef
1 packet burger seasoning or salt, pepper, garlic powder blend
1 small onion, finely diced (optional)
1 cup shredded cheddar cheese
1 cup shredded mozzarella or American cheese
4 large flour tortillas
1/4 cup ketchup
2 tablespoons mustard
1/4 cup mayonnaise (optional)
Pickles, finely chopped (optional)
Butter or oil, for frying

Directions

Cook the Beef:
I brown the ground beef in a skillet over medium heat, adding the seasoning and diced onion if using. Once it’s fully cooked and no longer pink, I drain the excess fat and set the beef aside.
Prep the Sauce:
In a small bowl, I mix ketchup, mustard, and mayo to create a burger-style sauce. I spread a thin layer on each tortilla to give it that real cheeseburger flavor.
Assemble the Quesadillas:
I sprinkle a layer of cheddar and mozzarella on half of a tortilla, then add some of the cooked beef and a few chopped pickles if I’m using them. I top it with another layer of cheese and fold the tortilla over to make a half-moon shape.
Cook the Quesadillas:
I heat a skillet over medium heat and melt a bit of butter or drizzle in some oil. I cook each quesadilla for about 2–3 minutes per side until golden brown and crispy, and the cheese is fully melted.
Serve:
Once cooked, I let the quesadillas rest for a minute before slicing them into wedges. I usually serve them with extra sauce on the side or a handful of fries for that full cheeseburger experience.

Servings and timing

This recipe makes 4 large quesadilla melts and takes about 25–30 minutes total—15 minutes to cook the beef and assemble, and another 10–15 minutes to grill the quesadillas.

Variations

I like to change things up depending on what I’m craving. Sometimes I add cooked bacon, sautéed mushrooms, or caramelized onions for a more gourmet twist. When I want it spicy, I throw in some jalapeños or a drizzle of hot sauce. For a lighter version, I use ground turkey or plant-based beef. And if I’m going low-carb, I’ll use low-carb tortillas or lettuce wraps instead.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat them in a skillet to bring back the crispy texture. The microwave works too, but it softens the tortilla, so I usually give it a quick pan-fry afterward. These don’t freeze well once cooked, but I’ve frozen the cooked beef mixture and assembled fresh quesadillas when needed.

FAQs

Can I make these ahead of time?

Yes, I often cook the beef in advance and keep it in the fridge for a couple of days. Then I just assemble and grill the quesadillas when I’m ready.

What kind of cheese works best?

I like using a combo of cheddar and mozzarella for melt and flavor, but American cheese gives it that real diner-style burger feel.

Do I have to use pickles?

Not at all—but I like the tang they add. If I don’t like pickles, I leave them out or add something else like sliced tomatoes or grilled onions.

Can I bake these instead of pan-frying?

Yes. I bake them at 400°F (200°C) for about 10–12 minutes, flipping halfway through until golden and crisp.

What can I serve with cheeseburger quesadilla melts?

I usually go with fries, onion rings, or a side salad. They’re also great with dipping sauces like extra burger sauce, ranch, or barbecue.

Conclusion

This Cheeseburger Quesadilla Melt is the best of both worlds—cheesy, crispy, and packed with all the flavors I crave in a burger, without the need for a grill. It’s quick to make, fun to eat, and endlessly customizable. Whether I’m feeding a crowd or just making lunch for myself, this recipe always delivers serious flavor in every bite.