Ingredients
Special Sauce:
- 6 tablespoons (90 ml) mayonnaise
- 2 tablespoons (30 ml) ketchup
- 2 tablespoons (30 g) minced sweet pickles or sweet pickle relish
- 1 teaspoon granulated sugar
- 1/2 teaspoon white vinegar
For the Quesadillas:
- 20 ounces (570 g) ground beef
- 2 tablespoons (30 ml) vegetable oil
- 16 slices American cheese singles
- 8 (8- to 9-inch) flour tortillas
- 1 medium yellow onion, finely chopped (about 1 cup)
- 20 to 24 dill pickle chips
- 1 cup (45 g) shredded iceberg lettuce
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the Special Sauce: In a small bowl, thoroughly mix together mayonnaise, ketchup, minced sweet pickles or pickle relish, granulated sugar, and white vinegar. Set the sauce aside or refrigerate if preparing ahead of time to allow the flavors to meld.
- Form the Beef Balls: Divide the ground beef into four equal portions, each weighing about 5 ounces. Gently press each portion just until the meat holds together without overworking it, ensuring loose but cohesive balls.
- Heat the Skillet: Warm 2 tablespoons of vegetable oil in a 12-inch stainless-steel, carbon steel, or cast iron skillet over medium-high heat until the oil just begins to smoke, indicating it is hot enough for searing.
- Smash and Cook the Patties: Place one beef ball into the skillet. Using a wide, stiff metal spatula along with a heavy object or another spatula, firmly press down on the meatball until it spreads to roughly the diameter of a tortilla. Season with kosher salt and freshly ground black pepper. Cook undisturbed for about 2 to 3 minutes until a deep brown crust forms.
- Flip and Add Cheese and Toppings: Carefully flip the patty and scrape up any browned bits to incorporate into the flavor. Immediately place 2 slices of American cheese on the patty and let them melt for 30 seconds. Then add 5 to 6 dill pickle chips and 1 to 2 tablespoons of finely chopped onion.
- Assemble the Quesadilla: Place a flour tortilla on top of the melted cheese and toppings, pressing down firmly with the spatula to make sure the cheese adheres and the layers compact.
- Flip Again and Add More Cheese and Tortilla: Flip the patty with the tortilla, add 2 more slices of cheese, and top with a second flour tortilla. Press again to secure the layers. Flip once more to cook briefly for about 30 seconds, allowing all the cheese to melt thoroughly.
- Repeat for Remaining Patties: Remove the completed quesadilla from the skillet. Repeat steps 4 through 7 with the remaining beef balls, cheese, pickles, onions, and tortillas.
- Serve: Slice each quesadilla into 6 equal triangular pieces. Top with shredded iceberg lettuce if desired, and either drizzle with the prepared special sauce or serve the sauce on the side for dipping.
Notes
- Use a sturdy spatula or tongs to get a good smash on the patties and create a flavorful crust.
- American cheese melts best for the perfect gooey texture in quesadillas.
- Adjust pickles and onions quantity to taste for desired tang and crunch.
- Serve immediately for best texture; quesadillas can be kept warm in a low oven if needed.
- For a spicier kick, add a few dashes of hot sauce to the special sauce.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Frying
- Cuisine: American
