Crispy Smash Burger Quesadilla Wrap Step-by-step instructions

Before you start

Before you start, make sure all your ingredients are prepped: dice the onion, mince the garlic, shred the cheese if using a block, and have the pickles and burger sauce ready.

Set out the tortillas and butter so everything is within reach. Heat a large cast iron skillet over medium-high heat while you prep, so it's ready when you need it.

Instructions

Cook the Beef Filling

1. 1Prepare the Beef Filling
   Heat a large cast iron skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook, breaking the meat into small crumbles, until the beef is browned and the onion is translucent, about 5-7 minutes. Stir in the tomato paste, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for another 2 minutes until the paste is well incorporated and the beef is fully cooked. The internal temperature should reach 160°F (71°C).
   Look for The beef is browned and crumbly, and the spices are fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a spatula to break the beef into small, even pieces for a better texture.
2. 2Assemble the Wraps
   Lay the tortillas on a clean work surface. Divide the cooked beef mixture evenly among the tortillas, placing it on one half of each. Top with shredded cheddar cheese and a few pickle slices. Drizzle about 1 tablespoon of burger sauce over each. Fold the other half of the tortilla over the filling to create a half-moon shape.
   Look for The wraps are filled and folded, with cheese and sauce visible at the edges.
   Tip Don't overstuff; leave a small border to help the wrap seal.

The beef is browned and crumbly, with the onion translucent and the spices well distributed.

The mixture should be sizzling and fragrant, with no pink remaining. Take a moment to check the color, texture and aroma before you move on to the next step.

Toast the Wraps

3. 3Toast the Wraps
   Wipe the skillet clean and place it over medium heat. Add 1 tablespoon of butter and let it melt. Place the wraps seam-side down in the skillet (work in batches if needed). Press down gently with a burger press or a heavy spatula. Cook for 2-3 minutes until golden brown and crispy. Flip and cook the other side for another 2-3 minutes, until the cheese is fully melted and the tortilla is crisp.
   Look for The tortilla is golden brown and crispy on both sides, and the cheese is bubbling.
   Tip Press firmly to ensure even browning and a crispy texture.

The tortillas are golden brown and crispy, with the cheese fully melted and just starting to bubble at the edges. The wraps should feel firm and hold their shape when lifted.

Slice and Serve

4. 4Slice and Serve
   Transfer the wraps to a cutting board. Let them rest for 1 minute, then slice each in half diagonally. Serve with extra burger sauce on the side for dipping.
   Look for The wraps are halved, showing the melted cheese and juicy filling.
   Tip Use a sharp knife to get clean slices without squishing the filling.

The wraps are halved, showing a cross-section of juicy beef, melted cheese, and pickles. The tortilla is crisp and the filling is hot and aromatic. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid overfilling the wraps, as this can cause them to burst during cooking. Keep the heat at medium, not high, so the tortilla toasts evenly without burning before the cheese melts.

If you're cooking in batches, keep the finished wraps warm in a low oven, but don't stack them, as they'll lose their crispness.

How to tell it’s done

The beef is done when it reaches an internal temperature of 160°F (71°C) and is browned and crumbly. The wraps are done when the tortillas are golden brown and crispy on both sides, and the cheese is fully melted and oozing.

To check, lift one wrap slightly with a spatula to see the underside—it should be deep golden with darker spots.

• Ground meat: 160°F (71°C) in the thickest part