Strug-fest 2015. That’s what this post could have been called.
I debated for days about posting this recipe. My hesitation came down to two things: the photos weren’t great and the recipe isn’t strictly measured. But after making a quick, pared-down version—just tortillas, cheese, and the seasoned burger patties—I confirmed what I already suspected: these Southwestern burgerdillas are extremely tasty and worth sharing.
This dish is a hybrid between a juicy burger and a cheesy quesadilla. The ground beef is seasoned boldly with chili powder, cumin, garlic powder, and salt. The finished burgerdilla gets melty pepper jack cheese and is topped with fresh guacamole, shredded romaine, and diced red onion for crunch and brightness.
A few weeks ago we hosted a big cookout with a Southwest theme. I made a salad, grilled Mexican street corn, and these Southwestern burgers. Those burgers were some of the best I’ve ever had, so I adapted them into this burgerdilla by swapping the burger bun for tortillas while keeping the same spice mix and toppings.
Side note: I always pronounce quesadilla as ques-a-diya, but for some reason I say burgerdilla like burger-dilla. The brain does odd things.
Enjoy the rest of your week — I’ll be back with more on Monday.
Southwest Burgerdilla
5 from 3 reviews
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings
Ingredients
- 1.5 pounds ground beef
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (more to taste — cook a tiny test patty to check seasoning)
- 12 small (soft taco size) tortillas
- Pepper jack cheese, shredded — amount to taste (or substitute a milder Mexican blend if you prefer less heat)
- Toppings:
- Homemade guacamole
- Shredded romaine lettuce
- Diced red onion
Instructions
- In a medium bowl, combine the ground beef, chili powder, cumin, garlic powder, and salt. Mix thoroughly with your hands.
- Form a very small test patty (about 1–2 teaspoons) and cook it in a hot skillet for under a minute to check seasoning. Adjust salt or spices as needed.
- Once seasoning is right, form patties about 1/2 cup of meat each.
- Before cooking, press each patty flat with a spatula so it spreads slightly larger than your tortillas.
- If you flatten them too much before handling they may not hold together, so press while they’re still raw and then transfer to the skillet.
- Cook the patties in a skillet over medium-high heat until done to your liking, then remove from the pan.
- To assemble, place one tortilla in a skillet, add a layer of shredded pepper jack, one burger patty, more cheese, and then a second tortilla on top.
- Cook until the bottom tortilla is golden brown, flip carefully, and cook the other side until golden and the cheese is melted.
- Remove from the pan and top with homemade guacamole, diced red onion, and shredded romaine.
- If you prefer less spice, swap the pepper jack for a milder Mexican blend or another cheese you enjoy.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!