Ingredients:

  • 1/2 pound (225g) Ground Beef, 80/20 blend recommended
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • 1/2 teaspoon (2.5 ml) Garlic Powder
  • 1/2 teaspoon (2.5 ml) Onion Powder
  • 1/4 teaspoon (1.25 ml) Salt
  • 1/4 teaspoon (1.25 ml) Black Pepper
  • 2 Large Flour Tortillas (about 10-12 inch/25-30 cm diameter)
  • 1 cup (115g) Shredded Cheddar Cheese
  • 1 cup (115g) Shredded Monterey Jack Cheese
  • 1 medium Tomato, sliced
  • 1/4 medium Red Onion, thinly sliced
  • Handful of shredded iceberg Lettuce
  • A few dill Pickles
  • Ketchup to taste
  • Mustard to taste
  • Mayonnaise to taste
  • 1 tablespoon (15 ml) Olive Oil or Vegetable Oil

Instructions:

  1. In a bowl, gently combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Form into two evenly sized patties.
  2. Heat oil in a skillet or grill pan over medium-high heat. Cook patties for 4-5 minutes per side, or until cooked through and the internal temperature reaches 160°F (71°C).
  3. Lay one tortilla on a large plate. Sprinkle with half the cheddar and Monterey Jack cheese. Top with one cooked burger patty. Add desired toppings (tomato, onion, lettuce, pickles, ketchup, mustard, mayo). Sprinkle with the remaining cheese. Top with the second tortilla.
  4. Heat a clean skillet over medium heat. Carefully transfer the assembled quesadilla to the skillet. Cook for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Keep an eye on it to prevent burning!
  5. Remove the quesadilla burger from the skillet. Let it cool slightly before slicing into wedges and serving.