Burger Quesadilla with Pickle Slaw Recipe

Prep Time 20 mins

Cook Time 15 mins

Rest Time 5 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: American, Mexican

Courses: Dinner, Lunch, Snacks

Difficulty: Beginner

Cooking Temp: 190 C

Servings: 4

Best Season: All Seasons

Description

This Burger Quesadilla with Pickle Slaw combines the juicy flavors of a classic cheeseburger with the crispy, cheesy layers of a quesadilla. Stuffed with seasoned beef, gooey melted cheese, and tangy pickle slaw, this fusion dish offers a satisfying crunch in every bite. Perfect for weeknight dinners, game days, or when you’re craving something bold and different, this recipe is quick to prepare and guaranteed to impress.

Ingredients

For the Beef Burger Filling

500 g ground beef (lean, 85/15 fat ratio works best)
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
0.5 tsp smoked paprika
0.5 tsp black pepper (freshly ground)
1 tsp salt (adjust to taste)
2 tbsp ketchup
1 tbsp mustard (yellow or Dijon)

For the Pickle Slaw

2 cup green cabbage (shredded finely)
0.5 cup dill pickles (julienned or finely chopped)
0.25 cup red onion (thinly sliced)
0.25 cup mayonnaise
1 tsp pickle brine (from the jar)
0.25 tsp sugar (balances acidity)
0.25 tsp black pepper

For the Quesadillas

8 medium flour tortillas (soft, 8-inch size)
2 cup cheddar cheese (shredded)
1 cup mozzarella cheese (shredded, for stretchiness)
2 tbsp butter (for toasting)

Optional Garnishes

0.25 cup fresh cilantro (chopped)
0.25 cup sliced jalapeños (pickled or fresh)
0.25 cup sour cream or Greek yogurt (for dipping)

Instructions

Prepare the Beef Burger Filling

1
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula. Season with garlic powder, onion powder, smoked paprika, black pepper, and salt. Cook for 6–7 minutes until browned. Stir in ketchup and mustard, then reduce heat to low and simmer for 2 minutes. Remove from heat and set aside.

Make the Pickle Slaw

2
In a medium bowl, combine shredded cabbage, dill pickles, and red onion. In a separate small bowl, whisk together mayonnaise, pickle brine, sugar, and black pepper. Pour the dressing over the cabbage mixture and toss well. Refrigerate until ready to serve to allow flavors to meld.

Assemble the Quesadillas

3
Lay one tortilla flat. Sprinkle a thin layer of cheddar and mozzarella cheese over half of it. Spoon some beef mixture on top, followed by a little more cheese. Fold the tortilla in half to enclose the filling. Repeat with remaining tortillas and filling.

Cook the Quesadillas

4
Heat a skillet or griddle over medium-high heat (190–200 °C equivalent). Melt a little butter, then place the folded quesadilla onto the skillet. Cook for 2–3 minutes per side until golden brown and the cheese has melted. Transfer to a cutting board and let rest for 2 minutes before slicing into wedges.

Serve with Pickle Slaw

5
Plate the quesadilla wedges with a generous side of pickle slaw. Garnish with cilantro, jalapeños, and serve with sour cream or Greek yogurt for dipping.

Note

Storage: Store leftover quesadillas wrapped in foil in the fridge for up to 2 days. Reheat in a skillet to keep them crispy. Slaw is best eaten fresh but can be refrigerated for up to 24 hours.

Variation: Swap beef for ground chicken or turkey for a lighter version. Add sliced avocado or tomato for freshness.

Cheese Tip: A mix of cheddar and mozzarella gives both flavor and meltability. Pepper jack can be added for extra spice.

Keywords: quick dinner, burger quesadilla, pickle slaw, fusion recipe

Read it online: https://petitepanini.com/recipe/burger-quesadilla-with-pickle-slaw-recipe/