Step-by-Step Instructions
- Make The Special Sauce:
- Combine mayonnaise, grated onion, ketchup, relish, mustard, vinegar, and paprika in a small bowl. Stir until completely smooth and well incorporated. The color should be a light peachy orange. Cover the sauce and refrigerate until ready to use. The flavors meld together beautifully if you can make this at least 30 minutes ahead.
- Brown The Beef:
- Place a large skillet over medium high heat until hot. Add the ground beef to the hot pan and immediately begin breaking it into small crumbles with your spatula. Continue cooking and stirring frequently for about 5 to 7 minutes until all the meat has turned brown with no pink remaining. The smaller your crumbles, the better they will distribute in the quesadilla.
- Season The Meat:
- Carefully drain any excess grease from the skillet by tilting the pan away from you while holding back the meat with your spatula. Return the pan to the heat and sprinkle the salt, pepper, garlic powder, and Worcestershire sauce over the meat. Stir continuously for about 30 seconds to evenly coat all the meat with seasonings. Remove from heat once everything is well combined and the meat is fragrant.
- Assemble The Quesadillas:
- Lay the tortillas flat on your work surface. On one half of each tortilla, place 2 slices of cheddar cheese. Divide the seasoned beef mixture evenly among the four tortillas, spreading it over the cheese. Sprinkle each with equal portions of the minced onion and chopped pickles. Top with 2 more slices of cheese. The double layer of cheese helps seal in the fillings. Fold the empty half of each tortilla over to create half moon shapes.
- Cook Until Golden:
- Heat the same skillet used for the beef or a clean one over medium high heat. Add about a teaspoon of olive oil and swirl to coat the pan. Once hot, carefully place one quesadilla in the pan and cook for 2 to 3 minutes until the bottom is golden brown and crispy. Flip with a wide spatula and cook the other side for another 2 to 3 minutes until equally golden and the cheese has fully melted. Transfer to a cutting board and repeat with remaining quesadillas, adding a bit more oil as needed.
- Slice And Serve:
- Allow each quesadilla to rest for about a minute on the cutting board. This brief rest helps the melted cheese set slightly so the fillings don’t spill out when cut. Use a sharp knife or pizza cutter to slice each quesadilla into 2 to 3 triangular pieces. Serve immediately with the chilled burger sauce on the side for dipping.
- You Must Know
The special sauce is truly the secret weapon in this recipe. I started making it years ago for actual burgers, but now my family uses it for everything from french fries to roasted vegetables. Something about the combination of tangy, sweet, and creamy elements makes it utterly addictive.
Frequently Asked Questions
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