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Quesadilla Bun Burger

Recipe Sponsored by Old El Paso

I love making sliders for watching games, but one problem with sliders is that making all the mini burgers can be really time-consuming. I came up with the idea of making big burgers instead and slicing them up into slider sized pieces.

It was a no-brainer to use quesadillas for the bun of these burgers because quesadillas are also cut into slices - just like how I was planning on cutting the burgers.

I served these to my hungry friends and they were just the right size for a first quarter snack.
Chop all the veggies and slice the cheese. You guys know how to make quesadillas already. Pop the first 'dilla down and top it with the burger. lettuce, tomato, and the top 'dilla. YESSSS CHEESEEEE I cleaned it up a little so you guys could see the cross section. Slice it into quarters and serve it to your friends. Or just eat the whole thing. Oh, and here is a video of the process!

Quesadilla Bun Burger

  • 8 Old El Paso Flour Tortillas for Soft Tacos
  • 4 ounces Cheddar sliced thin
  • 4 ounces Jack Cheese sliced thin
  • 2 Jalapenos sliced into thin rounds
  • 1 pound Ground Beef
  • 1 large tomato sliced
  • 1 romaine chopped
  • 1 cup Sour Cream for dipping

Instructions

  1. Place a tortilla down on your work surface and top with about 1.5 ounces of cheese. Add jalapenos. Place the second tortilla on top. Repeat until you make 4 quesadillas.
  2. Split the beef in half and form 2 large burgers, making sure they are bigger around than the quesadillas because they will shrink as they cook. Season with salt and pepper.
  3. Cook the quesadillas one by one in a skillet on both sides with a little oil to brown. Remove from the pan and place on a serving platter.
  4. Cook the burgers in the same skillet one by one to brown on both sides. When you flip the burger, add the remaining cheese to the top of the burger so it can melt as it cooks through.
  5. Place the burgers on top of 2 of the quesadillas. Top with tomato and lettuce, and then top with the additional quesadillas.
  6. Allow to rest 5 minutes, and then slice into quarters. Serve with sour cream.
  7. If your burger patties are too small, then the quesadilla will flop over and the presentation won't look as nice. Make sure the diameter of the burgers are about 1/2 inch bigger than the quesadillas.
  8. Allowing the burgers to rest will help the juices redistribute and not go leaking everywhere when you cut them.