Top-ranked recipe named "Quesadilla Burger"
After seeing a national restaurant chain come out with this, it looked so good I had to prepare a homemade version. Use a BIG spatula to turn these burgers on the grill or pan, although they shouldn't break apart, because the ingredients make them firm. You'll need a big appetite to finish a whole one of these!
TIP: After forming your burgers, press down the center of the burger with your fingertips to compress it a little, to within 1 to 1 1/2" of the edge of the burger. While grilling/frying, this will allow the burger to remain flat on top, instead of a bulging disc that lets the other ingredients fall off.
"I have made this recipe several times and had forgotten about it until a couple of weeks ago. I had lost the recipe and ended up finding a page that was torn from this website from years back with the recipe on it! I was so happy because now I have it permanently saved as a favorite in my recipe box at home and here online! This is absolutely one of my family's favorite burger recipe. They are so good and the flavors mix so well. The mayo and salsa are so fresh and sooo yummy! 5 Stars for this recipe for sure!!! "- melanie_l_burkhardt
-= Hamburger Prep Instructions =-
In a medium sized bowl mix egg, milk, catsup, mustard, onion powder and garlic powder. Add ground meat. Mix together thoroughly. Add breadcrumbs until meat mixture no longer sticks to bowl. Make your patties about 6" in diameter, so after grilling/frying they will be approx. 5", just the right size for the tortillas. Grill or fry to your doneness, then add the cheddar and pepper jack slices on top just before you take the burger off the grill.
-= Pico De Gallo Prep Instructions =-
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving. Makes about 2 cups.
-= Smoky Cilantro Mayo Instructions =-
Combine all ingredients, and refrigerate covered for 1 hour to develop the flavors. You can put more chipoltes in if you're a chile head but I think the key to this is to not go real hot so you don't mask the other flavors. Makes approx. 1 cup.
Heat and lightly brown 2 flour tortilla's in a skillet. Build your burger by spreading some Smokey Cilantro Mayo on both tortillas (placing the mayo on both tortillas will help hold the ingredients together), then add the lettuce and crumbled bacon. Add the cheeseburger and some pico de gallo on top. Place the other tortilla on top of the pico de gallo, slice in half and chow down.
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adcinhae 9 months agoI think this is way tastier than the one from the restaurant. My WHOLE family LOVESSSS it!
renesoven 10 months ago
MrsMaynard 11 month agolove love love this burger, i could eat it once a week, used garlic lime verde salsa and it is just fantastic, havent tried the resturant version yet but this one is awesome!
bcnelson37 1 year agoExcellent recipe - very close to the restaurant served burger. I used Kraft Chipotle mayo and El Torito mild salsa instead of making them from scratch with great results. Definitely a keeper recipe
sarahanaruk 1 year agoIt was awesome! And huge!
melanie_l_burkhardt 1 year agoI have made this recipe several times and had forgotten about it until a couple of weeks ago. I had lost the recipe and ended up finding a page that was torn from this website from years back with the recipe on it! I was so happy because now I have it permanently saved as a favorite in my recipe box at home and here online! This is absolutely one of my family's favorite burger recipe. They are so good and the flavors mix so well. The mayo and salsa are so fresh and sooo yummy! 5 Stars for this recipe for sure!!!
Cd78 1 year agoWould rather had regular hamburger and not meatloaf style patty. Used chipotle mayo from the store instead of making my own (give a girl a break, I have a 9 to 5!). The pico was good, but made witj jalapenos instead.
1horse4me 1 year agoThis was absolutely wonderful! Loved it!
dmanderson1 1 year ago
rainbowbri 1 year agoI made these last night really good but the tortillas got soggy after I put the burgers on them. It was great on bread.