Description
These Quesadilla Burgers combine the juicy flavor of green chili-spiced burger patties with melty sharp cheddar and pepper jack cheeses, all sandwiched between crispy, buttery tortillas for a bold Tex-Mex twist on classic burgers. Perfect for a quick 20-minute meal that delivers smoky, cheesy, and slightly spicy satisfaction with every bite.
Ingredients
For the Burgers
- 1 tablespoon salted butter
- ½ medium onion, diced
- ¾ pound ground beef
- ½ pound ground turkey (or ground chicken)
- ½ cup diced green chili peppers, drained well
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon Montreal steak seasoning
For the Chipotle Mayonnaise
- ½ cup mayonnaise
- 1 tablespoon chipotles in adobo sauce, minced
- 2 teaspoons freshly squeezed lime juice
For Assembling
- 2 tablespoons butter, divided
- 8 small (taco sized) tortillas
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 cup salsa, drained (use your favorite)
Instructions
- Prepare the green chili burger patties: Melt 1 tablespoon of butter in a skillet over medium heat. Add diced onions and sauté, stirring occasionally, until they begin to brown, about 7-10 minutes. Stir frequently to prevent burning. Let the onions cool for a few minutes before mixing with the meat.
- Mix the meats and seasonings: In a large bowl, combine ground beef, ground turkey, drained green chilies, chili powder, cumin, and Montreal steak seasoning. Mix thoroughly using your hands for even distribution.
- Add cooled onions: Fold the sautéed onions into the meat mixture, ensuring even distribution using hands or a wooden spoon if onions are still warm.
- Form patties: Shape the meat mixture into 4 equal patties, approximately 5 ounces each.
- Cook the patties: Cook patties immediately using your preferred method: grill, stovetop skillet, or air fryer. Cook until the internal temperature reaches 160°F for beef and turkey. Once cooked, let patties rest for 5-10 minutes before assembling.
- Make the chili mayonnaise: In a small bowl, whisk together mayonnaise, minced chipotles in adobo sauce, and lime juice until well combined. Set aside.
- Preheat the griddle: Heat an electric griddle to 300ºF and melt 1 tablespoon of butter on the surface.
- Mix cheeses: Combine shredded sharp cheddar and pepper jack cheeses in a medium bowl.
- Assemble the bottom quesadilla layer: Place 4 tortillas on the griddle. Immediately top each with half the cheese mixture, then place a cooked burger patty on each tortilla. Spoon a heaping amount of the chipotle lime mayo on the patty, then add ¼ cup of drained salsa per burger.
- Melt the cheese: Allow the cheese to melt fully on the griddle, then carefully remove the bottom layers and keep warm.
- Prepare the top quesadilla layer: Melt the remaining butter on the griddle. Place the remaining 4 tortillas on it, then top each with the remaining cheese mixture. Cook until tortillas are crispy and cheese is melted.
- Finish the quesadilla burgers: Flip the cheesy tortillas so cheese side is down, then place each atop the prepared burger patties. Serve immediately hot and fresh from the griddle.
Notes
- Burger patties can be cooked on grill, stovetop skillet, or air fryer based on preference.
- Ensure green chilies are well drained to avoid excess moisture in patties.
- Letting patties rest after cooking helps retain juices and improves flavor.
- Use your favorite salsa to customize heat and flavor profile.
- Chipotle in adobo can be adjusted for spiciness level.
- Small taco-sized tortillas work best for manageable, well-layered burgers.
- Butter on the griddle adds crispness and flavor to the tortillas during assembly.
