This Cheeseburger Quesadilla recipe is a fun and flavorful mashup of two of my favorite comfort foods—juicy cheeseburgers and crispy quesadillas. By layering seasoned ground beef, gooey melted cheese, pickles, and a tangy burger-inspired sauce inside golden toasted tortillas, I get all the goodness of a cheeseburger in a crispy, handheld format. It’s quick to whip up and perfect for a satisfying dinner or an easy party snack. Cheeseburger Quesadilla

Why You’ll Love This Recipe

I don’t need a grill to enjoy all the flavors of a cheeseburger.
The crunchy tortilla adds a great texture against the melty cheese and juicy beef.
I can mix and match ingredients to suit my taste.
It comes together fast, so it’s great for a busy weeknight meal.
It’s fun to make and kid-approved.

Ingredients

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

Ground beef (80/20 works well for flavor)
Cheddar cheese slices
Dill pickle slices
Flour tortillas
Mayonnaise
Ketchup
Yellow mustard
Worcestershire sauce
Salt and pepper to taste

Directions

I start by browning the ground beef in a skillet over medium heat until it’s fully cooked. I drain the excess grease.
I season the beef with salt and pepper, then mix in ketchup and mustard to taste.
For the burger sauce, I mix mayonnaise, ketchup, mustard, Worcestershire sauce, and a pinch of salt and pepper in a small bowl and set it aside.
I heat a clean skillet over medium. I place a tortilla down, layer it with cheddar cheese, a portion of the beef mixture, some pickle slices, and another slice of cheese, then top it with another tortilla.
I cook until the bottom tortilla is golden brown, then flip it carefully and cook the other side until the cheese is melted and both sides are crispy.
I remove it from the skillet, let it rest for a minute, then slice it into wedges. I like to serve it with the special sauce for dipping.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I add jalapeños or hot sauce if I want a spicy kick.
I use plant-based ground meat for a vegetarian option.
I sometimes switch up the cheese—pepper jack or American works well too.
For bite-sized versions, I use small tortillas and make mini quesadillas.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place the quesadilla in a skillet over medium heat to keep it crispy, or I warm it in the oven at 350°F for about 10 minutes. I avoid the microwave if I want to keep the texture crispy.

FAQs

How can I keep the quesadilla from getting soggy?

I make sure not to overfill it and keep the sauce on the side until serving.

Can I make them ahead of time?

Yes, I prep the beef and sauce in advance, then assemble and cook them fresh when I’m ready to eat.

What goes well with cheeseburger quesadillas?

I like to serve them with fries, a green salad, or some crunchy coleslaw.

Can I freeze them?

I can freeze them once cooked, wrapped tightly in foil. I reheat them in the oven to bring back the crispiness.

Is there a low-carb way to make these?

Yes, I use low-carb tortillas or swap the tortillas for large lettuce leaves to keep it keto-friendly.

Conclusion

I love how this Cheeseburger Quesadilla brings together the best parts of two classics into one easy, satisfying meal. It’s fast, fun, and totally customizable. Whether I’m cooking for my family or just craving something cheesy and comforting, this recipe always hits the spot.