Blackstone Cheeseburger Quesadilla

There is nothing quite like the flavor-packed goodness of a cheeseburger wrapped in a crispy quesadilla. This Blackstone cheeseburger quesadilla is the ultimate backyard comfort meal, loaded with juicy beef, sharp cheddar, and a quick homemade special sauce. It comes together right on the griddle for an easy family weeknight dinner or a craveable party snack.

My crew fell in love with this recipe after our first summer cookout. There is always a friendly scramble for those extra cheesy slices right off the griddle and my teens ask for it every time their friends come over.

Ingredients

• Lean ground beef: For rich flavor and less greasiness look for beef labeled at least 85 percent lean
• Salt and pepper: Classic seasonings that let the main ingredients shine
• Chopped dill pickles: Adds tangy crunch I always use cold crisp pickles for best flavor
• Flour tortillas: Choose burrito size and check for freshness by feeling for softness and flexibility
• Sharp cheddar cheese: Freshly shredded cheese melts best and delivers strong cheesy flavor
• Mayonnaise: Creamy base for the sauce I use real mayo for a richer finish
• Ketchup: Gives the special sauce its signature sweet tang go for a well-balanced brand
• Minced pickles: Intensifies the pickle punch in the sauce use the same variety as for layering
• Minced onion: Use white onion for a sharp bite and dice it as finely as possible
• White vinegar: Just a splash to brighten and balance the sauce distilled vinegar works perfectly

Instructions

Preheat the Griddle:

Set your Blackstone griddle to medium-high heat and allow it to warm up until a sprinkle of water dances on the surface

Brown the Beef:

Add the ground beef directly to the hot griddle Break it up with your spatula and cook stirring occasionally until all the pink is gone Season with salt and pepper Taste to be sure the seasoning is just right then transfer the cooked beef to a plate lined with paper towels so it is not greasy

Make the Special Sauce:

In a mixing bowl combine mayonnaise ketchup minced pickles minced onion and white vinegar Stir until thoroughly mixed Taste and adjust for more tang pickle or onion if you like

Assemble the Quesadillas:

Lay the tortillas flat on the griddle working in batches if necessary On one half of each tortilla spread a spoonful of special sauce Sprinkle a layer of cooked beef add extra chopped pickles and a generous amount of shredded cheese

Cook Until Golden:

Fold each tortilla in half to seal in the filling Press down lightly with your spatula Cook for two to three minutes per side until each quesadilla is golden and crispy and the cheese is completely melted

Serve and Slice:

Transfer the quesadillas to a cutting board Let them cool for a minute before slicing into wedges for serving Enjoy while hot

Pickles are my ride or die ingredient They bring the snap and tang I crave with every cheesy bite I remember my daughter helping me make the sauce for the first time giggling as she meticulously diced the pickles and onions for the perfect blend

Storage Tips

Store leftover wedges in an airtight container in the fridge for up to three days To reheat use a skillet or the griddle for a few minutes per side to restore crispness never microwave or you lose the crunch If prepping ahead keep tortillas and filling separate and assemble just before cooking for best texture

Ingredient Swaps

Swap in turkey or plant based ground meat for a lighter or vegetarian option American swiss or pepper jack cheeses melt beautifully if you want a twist Try sliced jalapenos or spicy pickles for a little kick my sons love this variation

Serving Ideas

Slice into triangles for dipping in extra sauce or ranch dressing Serve with crispy tater tots or a green salad for a full meal Stack mini versions for party appetizers or game day bites

A Bit of History

Quesadillas started in the heart of Mexico as a simple cheese-filled tortilla Over the years beloved burger flavors made their way into American kitchens leading to tasty mashups like this one Burgers plus tortillas turns nostalgia into something entirely new

Seasonal Tweaks

Grill fresh tomato slices or thin red onions inside the quesadilla for summer brightness Toss in diced jalapenos when you want warmth in the colder months Swap cheddar for melty Mexican cheese blends for fiesta nights

Success Stories

One neighbor tried these at a block party and ended up buying a Blackstone just for these quesadillas My family makes these camping and the aroma always draws the whole campground over

Freezer Meal Conversion

Cool quesadillas completely wrap individually in foil and freeze for up to three months Thaw overnight in the fridge then reheat on the griddle until hot and crisp

You will want to make these again and again because they are so easy and always a hit. Each bite is pure comfort with just the right amount of crisp and cheesy perfection.

Recipe FAQs

→ How do I prevent the quesadillas from getting soggy?

Use a hot griddle and avoid overfilling with sauce, which helps keep the tortillas crispy and golden.

→ Can I use another cheese besides cheddar?

Absolutely! Monterey Jack, Colby, or pepper jack all melt well and provide different flavor notes.

→ What’s the best way to slice the quesadillas?

Allow them to cool slightly, then use a sharp knife or pizza cutter for clean, easy wedges.

→ Is it possible to make these without a Blackstone griddle?

Yes, a large stovetop skillet or electric griddle can achieve similar crispy results.

→ Which garnishes pair well with this dish?

Additional pickles, fresh lettuce, or sliced tomatoes complement the cheesy, savory flavors nicely.