Can I use chipotle crema?

You can add chipotle crema to the mayonnaise or use it instead. Put it on the burger where the mayonnaise mixture goes.

What toppings work on quesadilla burgers?

Start with what you like in a quesadilla or on a burger. Avocado or pickled onions fit here. Charred corn and jalapeños do too. Bacon or crispy onions take it in another direction, as do a fried egg and dill pickles. For crunch, scatter crumbled chicharrones or potato chips over the filling. Salsa verde, salsa roja, pineapple salsa, and mango salsa are all on the table. Mustard and smoky barbecue sauce are too. I'd pick one sauce and one extra topping to keep the burger easy to hold.

How do I reheat leftovers?

For leftovers, remove the burger and heat it in the microwave, then heat the tortillas again on the stovetop. Put the pieces back together after both are hot.

If you don't have a grill, cook the burgers in a skillet or on an indoor grill pan. You'll still need a large skillet or electric griddle for the tortillas. A mixing bowl, a small bowl, a spatula, and the back of a spoon or knife cover the rest of the job.

How long do patties need on the grill?

Grill them for 3-4 minutes per side, then go by desired doneness. Rare burgers take less time than well-done burgers.

Quesadilla Burgers with Chipotle Mayo and Colby Jack

By Victor LangOct 12, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Ground beef is at the center of these quesadilla burgers, shaped into four patties and tucked between tortillas covered with Colby Jack. I make them when a plain burger sounds dull, with chipotle mayo, lime, pico de gallo, and lettuce turning it into a handheld dinner.

I gently mix the salt into the meat, then shape it without packing it hard, and a medium grill cooks the patties while I stir the chipotle mayo in a small bowl. The sauce has a chile kick that cuts through the beef and melted cheese without taking over, and it stays in the bowl until the patties are ready.

For the tortilla stage, I use a large skillet or electric griddle and work in batches if the surface won't hold four without overlap. The burger-topped tortillas come out when the cheese melts, then the top tortillas stay down until the cheese melts again and the bottoms turn crisp, with the skillet over medium heat for both rounds.

Serve them right away with extra pico de gallo and chipotle mayo. French fries or sweet corn work if you want something alongside, and I use a spatula for the transfer, especially when the tortilla is hot and the filling is stacked high (the stack can get a little tall). The first bite has hot beef and cheese under cool toppings, with a crisp tortilla edge.

Why you'll love this recipe

Ground beef stays front and center, while tortilla buns turn four patties into a fuller dinner.
Colby Jack melts across both tortillas and holds the top bun in place when you pick one up.
Minced chipotles in adobo give the mayonnaise a chile kick, and lime keeps it from tasting flat.
Eight small tortillas stretch the meat into four stacked burgers, with cheese on both sides.
Pico de gallo and shredded lettuce bring moisture and crunch to the hot patty.

Instructions

Preheat a grill to medium heat.

Gently combine the ground beef and salt in a large bowl.

Form the beef mixture into 4 patties.

Grill the burgers for 3-4 minutes per side, until the desired doneness is reached.

Stir together the mayonnaise, minced chipotles in adobo, and lime juice while the burgers cook.

Melt 1 tablespoon of butter in a large skillet or on an electric griddle over medium heat.

Place 4 tortillas on the skillet or griddle and top them with half the cheese.

Set 1 burger on each cheese-topped tortilla.

Spread a spoonful of the mayonnaise mixture over each burger.

Divide the pico de gallo and shredded lettuce between the burgers.

Remove the burger-topped tortillas from the skillet once the cheese has melted.

Melt the remaining butter in the skillet.

Add the remaining 4 tortillas and top them with the remaining cheese.

Cook until the cheese has melted and the tortilla is crispy on the bottom.

Place the cheese-topped tortillas, cheese-side down, over the lettuce-topped burgers.

Serve immediately.

FAQ

Ground bison works in these burgers. Turkey and chicken do too, and I'd form four patties as written before cooking them to your desired doneness. The tortilla and cheese build stays the same.

Quesadilla Burgers with Chipotle Mayo and Colby Jack

1 / 7

Dinner Beef Grilling Stovetop Tex-Mex

Quesadilla Burgers with Chipotle Mayo and Colby Jack

Name: Quesadilla Burgers with Chipotle Mayo and Colby Jack
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 burgers
Ingredients: 1 1/4 pounds ground beef; 3/4 teaspoon salt; 1/2 cup mayonnaise; 1 tablespoon chipotles in adobo (minced); 2 teaspoons lime juice; 2 tablespoons butter; 8 tortillas (small); 1 1/2 cups Colby Jack cheese; 1 cup pico de gallo; 1/2 cup lettuce (shredded)

By Victor LangOct 12, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Ground beef stays front and center, while tortilla buns turn four patties into a fuller dinner.
Colby Jack melts across both tortillas and holds the top bun in place when you pick one up.
Minced chipotles in adobo give the mayonnaise a chile kick, and lime keeps it from tasting flat.
Eight small tortillas stretch the meat into four stacked burgers, with cheese on both sides.
Pico de gallo and shredded lettuce bring moisture and crunch to the hot patty.

Ingredients

Servings4

•1 ¼ pounds ground beef
•¾ teaspoon salt
•½ cup mayonnaise
•1 tablespoon chipotles in adobo (minced)
•2 teaspoons lime juice
•2 tablespoons butter
•8 tortillas (small)
•1 ½ cups Colby Jack cheese
•1 cup pico de gallo
•½ cup lettuce (shredded)

Instructions

1
Preheat a grill to medium heat.
2
Gently combine the ground beef and salt in a large bowl.
3
Form the beef mixture into 4 patties.
4
Grill the burgers for 3-4 minutes per side, until the desired doneness is reached.
5
Stir together the mayonnaise, minced chipotles in adobo, and lime juice while the burgers cook.
6
Melt 1 tablespoon of butter in a large skillet or on an electric griddle over medium heat.
7
Place 4 tortillas on the skillet or griddle and top them with half the cheese.
8
Set 1 burger on each cheese-topped tortilla.
9
Spread a spoonful of the mayonnaise mixture over each burger.
10
Divide the pico de gallo and shredded lettuce between the burgers.
11
Remove the burger-topped tortillas from the skillet once the cheese has melted.
12
Melt the remaining butter in the skillet.
13
Add the remaining 4 tortillas and top them with the remaining cheese.
14
Cook until the cheese has melted and the tortilla is crispy on the bottom.
15
Place the cheese-topped tortillas, cheese-side down, over the lettuce-topped burgers.
16
Serve immediately.

FAQ

Ground bison works in these burgers. Turkey and chicken do too, and I'd form four patties as written before cooking them to your desired doneness. The tortilla and cheese build stays the same.