Name: Cheeseburger Quesadillas with Homemade Burger Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground beef or turkey; 1 teaspoon Worcestershire sauce; 1 teaspoon smoked paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; 2 teaspoons dried minced onions; Salt and pepper to taste; 1 teaspoon olive oil or butter (may need for each quesadilla); 8 8‑inch tortillas; ½ cup grated cheddar cheese; ½ cup grated mozzarella cheese; ¼ cup diced pickles; ½ cup mayo; 2 tablespoons ketchup; 2 tablespoons pickle relish; 1‑2 teaspoons sweetener or sugar; ½ teaspoon paprika; ½ teaspoon onion powder; ½ teaspoon vinegar; ¼ teaspoon mustard; Salt and pepper to taste

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Crispy tortillas filled with seasoned ground beef or turkey, melted cheddar and mozzarella, and a pop of tangy pickles—these cheeseburger quesadillas are everything I love about a burger, folded into a golden, melty tortilla. I always serve them with a side of sweet and tangy homemade burger sauce that takes the flavor to the next level. Cheeseburger Quesadillas with Homemade Burger Sauce

Why You’ll Love This Recipe

I love how these quesadillas combine the best parts of a cheeseburger and a quesadilla into one fun, handheld meal. The beef (or turkey) is seasoned to perfection, the cheese gets all gooey and melty, and the pickles add that irresistible tang. Plus, the burger sauce? I could eat it with a spoon. This recipe is quick, easy, and ideal for weeknight dinners, game days, or when I just want something comforting and satisfying.

Ingredients

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

1 pound ground beef or turkey
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons dried minced onions
Salt and pepper to taste
1 teaspoon olive oil or butter (may need for each quesadilla)
8 8‑inch tortillas
½ cup grated cheddar cheese
½ cup grated mozzarella cheese
¼ cup diced pickles

For the Burger Sauce:

½ cup mayo
2 tablespoons ketchup
2 tablespoons pickle relish
1‑2 teaspoons sweetener or sugar
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon vinegar
¼ teaspoon mustard
Salt and pepper to taste

Directions

I start by combining the ground beef or turkey in a bowl with Worcestershire sauce, smoked paprika, onion powder, garlic powder, dried minced onions, salt, and pepper.
I heat olive oil or butter in a non-stick skillet over medium heat, then cook the meat mixture until it’s nicely browned and cooked through—about 6 to 8 minutes.
On one half of each tortilla, I spread some of the cooked meat, then top it with both cheeses and a bit of diced pickle. I fold the tortilla into a half-moon shape.
Using the same skillet (adding more oil if needed), I cook each quesadilla for 3 to 4 minutes per side, until the outside is crispy and golden brown.
For the burger sauce, I mix mayo, ketchup, relish, sweetener, paprika, onion powder, vinegar, mustard, salt, and pepper until it’s smooth and creamy.
I slice the quesadillas into wedges and serve them hot with the burger sauce on the side.

Servings and timing

This recipe serves 4 people and makes about 8 quesadillas. It takes approximately 15 minutes to prep and 20 minutes to cook, so I usually have dinner on the table in just 35 minutes.

Variations

Sometimes I like to switch things up:

Swap in pepper jack or Swiss for a different cheese flavor.
Add sautéed onions, mushrooms, or jalapeños to the filling for more texture and kick.
Use ground chicken or a plant-based meat substitute if I’m looking for a lighter or vegetarian option.
For a spicy burger sauce, I mix in a little hot sauce or sriracha.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into a skillet over medium heat to bring back that crispy texture. The burger sauce keeps well in the fridge for up to a week—just give it a good stir before using.

FAQs

How can I keep the quesadillas from getting soggy?

I always make sure not to overfill them and cook them on medium heat until they’re crisp. Letting them rest a few minutes before slicing helps too.

Can I make the burger sauce in advance?

Yes, I like making it ahead of time—it actually tastes even better after sitting in the fridge for a few hours.

What’s the best way to freeze quesadillas?

I let them cool completely, wrap them individually in foil or plastic wrap, and freeze. When I’m ready to eat, I reheat them in a skillet or toaster oven straight from the freezer.

Can I use different meats?

Definitely. I’ve used ground turkey, chicken, and even plant-based meat substitutes with great results.

Are these good for meal prep?

They are! I cook the filling and sauce in advance, then assemble and cook the quesadillas fresh when I want to eat. They also reheat well for lunches during the week.

Conclusion

These cheeseburger quesadillas are a fun twist on two comfort food classics, and I love how easy and flexible they are. Whether I’m making them for dinner, a party appetizer, or lunch leftovers, they always hit the spot—especially with that homemade burger sauce on the side.