Ingredients

  • Fry Sauce:
  • 1 cup Mayonnaise
  • 2 tbsp. Ketchup
  • 2 tbsp. Yellow Mustard
  • ¼ cup Pickle Relish
  • ½ tsp. Paprika
  • ½ tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • ½ tsp. Black Pepper
  • Quesadilla Burger:
  • 8 Mi Rancho Non-GMO Soft Taco Flour Tortillas
  • 2 cups Shredded Mexican Blend Cheese
  • 1 ½ lb. Ground Beef (80/20 Blend)
  • 2 tsp. Garlic Salt
  • 2 tsp. Black Pepper
  • 8 Cheddar Cheese Slices
  • Red Leaf Lettuce
  • Nacho Jalapeno Slices
  • ½ Red or White Onion, Sliced
  • Roma Tomatoes, Sliced
  • Dill Pickle Chips
  • 1 Avocado, Mashed
  • 1 Avocado, Thinly Sliced

Instructions

Fry Sauce:
In a small bowl, mix all ingredients together until well blended. Place in refrigerator until just before serving.

Quesadilla Burger:
In a large bowl, mix ground beef, garlic salt and black pepper until well blended. Split meat in half. You’re going to make a large burger patty so that it fits the quesadilla. Use parchment paper to make this easier. Roll into a ball and press between the two sheet until flattened. This will be thin, so press until the diameter is about 9 inches and the patty is quite thin. Do the same with the rest of the meat. Place flattened disks into the refrigerator until ready to grill so that they hold together.

Heat a large flat griddle or extra large pan to medium high heat. Coat with butter Lay toasted side face down on the griddle. Cover with ½ cup of Mexican Blend Cheese. Cover with a second tortilla, with the toasted side of the tortilla facing up. Cook for 2 minutes until golden brown and the cheese is slightly melted. Carefully flip and cook for 2 more minutes. You want this quesadilla to be very crispy. Layer on a cookie sheet and keep warm in the oven.

On the same griddle, flip each patty onto the grill, removing parchment. Cook 4-5 minutes on each side. Make sure the first side is well cooked with a light char/crust so that it holds up when you flip it. Layer 4 cheese slices across each patty and cover with a lid until melted.

On a large platter, place one quesadilla as a base and cover with mashed avocado. Gently place one large burger patty and top with shredded lettuce, diced tomatoes, red onions, and pickle slices. Drizzle a generous amount of fry sauce on top. Layer with second quesadilla. Carefully cut into quarters and serve one to two pieces to each person with extra fry sauce for dipping.

*Going gluten free? Replace the flour tortillas with corn tortillas and make smaller burger patties to fit.

*This recipe will be great turkey or meatless burger patties. Get creative and try all of your favorite burger toppings on this fun mashup.

Make it Vegan replacing beef with grilled portobello mushroom caps for patty and use vegan mayonnaise and vegan cheese.