I like how this recipe hits all the right notes: it’s fast, flavorful, and super customizable. Cooking it on the Blackstone griddle gives the tortillas a perfectly crispy texture, and the inside stays melty and packed with cheeseburger flavor. It’s also a fun twist on a regular burger or a plain quesadilla—great for when I want something different but still comforting. Plus, it’s easy to double or customize depending on who’s at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef
Salt and pepper, to taste
1/2 cup finely chopped dill pickles (plus extra for layering)
4 large burrito-size flour tortillas
2 cups sharp cheddar cheese, shredded
1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons minced pickles
2 tablespoons minced onion
1 teaspoon white vinegar
Directions
I preheat my Blackstone griddle to medium-high heat, around 400°F.
I cook the ground beef directly on the griddle, breaking it apart with a spatula until browned and cooked through. I season it with salt and pepper, then move it to the side to keep warm.
In a small bowl, I mix together the mayonnaise, ketchup, minced pickles, minced onion, and white vinegar to make the special sauce.
I lay out the tortillas on the griddle and start layering: on one half of each tortilla, I spread a spoonful of the special sauce, followed by the cooked beef, some extra chopped pickles, and a generous handful of shredded cheddar cheese.
I fold each tortilla in half and cook for 2–3 minutes per side, pressing slightly, until they’re golden brown and crispy, and the cheese is melted inside.
Once done, I slice them into wedges and serve hot.
Servings and timing
This recipe makes 4 hearty servings. Prep time is about 10 minutes, with 15 minutes of cook time. I usually have everything ready in just 25 minutes, making this a perfect weeknight main course.
Variations
When I want to switch it up, I add jalapeños or a few dashes of hot sauce for a spicy version. I’ve also tried swapping in American cheese for a classic burger feel, or even mixing in bacon bits with the beef. For a lighter option, ground turkey works well too. And if I’m feeling creative, I’ll use a mix of cheddar and Monterey Jack for extra meltiness.
Storage/reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or the griddle to bring back that crispy texture—just a couple of minutes per side. I avoid microwaving them since the tortillas can get soggy, but it works in a pinch if I’m short on time.
FAQs
Can I make this recipe without a Blackstone griddle?
Yes, I use a large skillet or nonstick pan on the stovetop when I don’t have access to a griddle. It still gets crispy and melty with just a bit of oil or butter.
What kind of cheese melts best in this quesadilla?
I prefer sharp cheddar for its strong flavor and great melt, but freshly shredded cheese always works better than pre-shredded. I also like mixing in mozzarella or Monterey Jack for extra gooeyness.
Can I make these ahead of time?
I usually prep the meat and sauce ahead of time and assemble right before cooking. Cooked quesadillas don’t store as well, so I try to make them fresh for the best texture.
Is the special sauce necessary?
I think the sauce makes it taste just like a cheeseburger, but if I’m short on time, I’ll just use plain mayo or even ranch. Still tasty, but the sauce really adds that burger flavor.
What can I serve with cheeseburger quesadillas?
I like to keep it simple with fries, a side salad, or extra pickles. Dipping sauces like ranch, barbecue, or more of the special sauce also go great on the side.
Conclusion
This Blackstone Cheeseburger Quesadilla is one of those meals I turn to when I want something fast, fun, and full of flavor. It’s everything I love about burgers—savory beef, melty cheese, tangy pickles—tucked into a crispy quesadilla. Whether I’m cooking for my family or just for myself, it’s always a hit and couldn’t be easier to make.
This crispy and cheesy quesadilla is packed with all your favorite burger flavors—perfect for quick dinners on the Blackstone griddle.
Author:Ella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Griddle
Cuisine:American
Ingredients
Main Quesadilla:
1 lb lean ground beef
Salt and pepper, to taste
1/2 cup finely chopped dill pickles (plus extra for layering)
4 large burrito-size flour tortillas
2 cups sharp cheddar cheese, shredded
Special Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
2 tbsp minced pickles
2 tbsp minced onion
1 tsp white vinegar
Instructions
Preheat your Blackstone griddle to medium-high heat (around 400°F).
Brown the ground beef directly on the griddle, using a spatula to break it apart. Season with salt and pepper and cook until no longer pink. Remove and set aside.
In a bowl, mix together the mayonnaise, ketchup, minced pickles, onion, and white vinegar to make the special sauce.
Lay out the tortillas on the griddle surface. On one half of each tortilla, spread a layer of special sauce.
Top with cooked beef, additional chopped pickles, and a generous sprinkle of shredded cheddar cheese.
Fold tortillas in half to form a quesadilla shape.
Cook each side for 2–3 minutes or until golden brown and crispy, with cheese fully melted.
Remove from griddle, slice into wedges, and serve hot.
Notes
Use freshly shredded cheese for the best melt and flavor.
Leave the special sauce a bit chunky to replicate classic cheeseburger texture.
Add jalapeños, hot sauce, or grilled onions for extra flavor.
Serve with fries, coleslaw, or dipping sauces like ranch or extra sauce on the side.
