# What You'll Need:
→ Smashburger Patties
01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
→ Quesadillas
05 - 4 large flour tortillas (8-10 inches each)
06 - 8 slices sharp cheddar cheese
07 - 4 slices American cheese
08 - 1 small yellow onion, thinly sliced
09 - 2 tablespoons vegetable oil, divided
10 - 2 tablespoons unsalted butter, melted
→ Mayo-Mustard Sauce
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon Worcestershire sauce
→ Optional Garnishes
14 - Sliced pickles
15 - Chopped fresh cilantro
16 - Salsa
17 - Sour cream
# Directions:
01 - In a medium bowl, gently combine ground beef with salt, pepper, and garlic powder until just incorporated, taking care not to overwork the meat.
02 - Preheat a flat griddle or heavy skillet over medium-high heat with 1 tablespoon vegetable oil. Add sliced onion to one side and cook, stirring occasionally, until golden and softened, approximately 5 minutes. Transfer to a plate.
03 - Divide beef mixture into 8 equal portions and roll into loose balls. Place 4 balls on the hot griddle, evenly spaced. Using a heavy spatula or burger press, immediately flatten each into thin patties approximately 4 inches in diameter.
04 - Cook patties without moving them until edges are deeply browned and juices bubble up, about 2 minutes. Season tops lightly with salt and pepper.
05 - Flip patties and immediately top each with 1 slice sharp cheddar and 1 slice American cheese. Cook until cheese is melted and edges are crisp, approximately 1 minute. Transfer to a plate.
06 - Whisk together mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until smooth.
07 - Wipe griddle clean and reduce heat to medium. Brush both sides of a tortilla lightly with melted butter. Place on griddle, layer 2 cheesy patties side by side, sprinkle with cooked onions, and drizzle with sauce. Top with a second butter-brushed tortilla.
08 - Cook until bottom tortilla is golden and crisp, about 2 minutes, applying gentle pressure with a spatula. Flip carefully and cook the opposite side until golden, approximately 2 minutes more.
09 - Transfer quesadilla to a cutting board and rest for 1 minute. Slice into wedges using a sharp knife or pizza cutter.
10 - Repeat steps 7-9 with remaining ingredients to prepare the second quesadilla. Serve immediately with pickles, cilantro, salsa, or sour cream as desired.
