Strug-fest 2015. That’s what this post should actually be named.
I went back and forth for days (5 days to be exact) on whether or not to post this recipe. Here was my dilemma:
This burgerdilla (named for its hybrid between a burger and a quesadilla) is seriously delicious. I mean…really, really, really delicious. It is packed with so much flavor and topped with the most delicious guacamole ever.
So what has been my debate?
First of all, I was not happy with the pictures at all. If you think a sandwich or bowl of soup is hard to photograph, try a quesadilla. It’s literally just tortilla in the picture. Tortilla, tortilla, tortilla. That’s basically all you get.
Second of all, this recipe is very non-exact. There is so much eyeballing that goes on here that I wasn’t sure I should even create an actual recipe. Especially with the cheese…add as much or as little cheese as you like on your quesadillas…no exact measurement!
Aaaanywho…so I got home from school today and was looking through the pictures, STILL debating whether or not to post it. I decided to go into the kitchen and whip up a super quick version of this (we still had left over meat in the fridge). No guacamole, no lettuce, no red onion. Just cheese, tortillas, and burger patty.
And it was sooooooo so so good. Even without any of the yummy toppings. So I decided to post it despite the “meh” pictures and non-exact recipe.
A month or so ago Seth and I had a big cookout at our house and had a bunch of people over. We decided to go with a “Southwest” type theme with the food. So I made a salad, Grilled Mexican Street Corn, and Southwestern burgers.
The burgers were seriously the best burgers we have ever had. They. Were. So. So. So. Good.
Once we tried them we immediately decided they needed to become a blog recipe. Those burgers were the inspiration for this dish! The only thing we changed is the fact that we used tortillas instead of burger buns. Everything else is the exact same. The spices in the meat, the guacamole, the cheese, the red onion, the lettuce, everything.
Can I just mention a random side note here? I 100% pronounce quesadilla ques-a-diya, but for some reason burgerdilla always comes out as burger-dilla.
Why? It should be burger-diya. But no.
Human brain: you perplex me.
Have a great rest-of-the-week!!!! I’ll see you on Monday :).Print
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- 1.5 pounds ground beef
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (more to taste – cook a teeny-tiny patty in the pan and taste for seasoning)
- 12 small (soft taco size) tortillas
- Pepper jack cheese (you can either use sandwich slices and slice them into “shreds” or buy a block of pepper jack and shred it yourself) – the amount will depend on how much cheese you like on your burgerdillas
- Homemade guacamole
- Shredded romaine lettuce
- Diced red onions
- Combine the beef, chili powder, cumin, garlic powder, and salt in a medium bowl. Combine with your hands
- Place a small 1-2 teaspoon sized patty in a hot skillet and cook to taste for seasoning (this won’t take more than 1 minute and it is my burger trick for perfectly seasoned meat!!)
- Once your seasoning is right, form about 1/2 cup sized patties and place them in a skillet over medium-high heat
- Using a spatula, flatten out the patties as much as you possibly can while the meat is still raw to get them about the size (a little bigger if possible) of your tortillas
- If you make them this flat before placing them in the pan, the won’t stay together
- When the burgers are done cooking, remove them from the skillet
- Place one tortilla down, the shredded pepper jack cheese (if you use sandwich slices, be sure to slice them up first. The whole slices don’t work as well), a burger patty, more pepper jack cheese, and the second tortilla
- Cook until golden brown, flip, and cook the other side until golden brown
- Remove from the pan and top with homemade guacamole, red onion, and shredded romaine lettuce
- *If you don’t like spicy food, I would substitute another type of cheese for the pepper jack. Any Mexican blend would work well!*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!