- Jan 6, 2019
- 73
- 66
This is an adventure that I tried a few years ago, and now the kids hardly ask for a regular burger. I usually use about a half pound of ground beef per quesadilla burger. The best luck I have had is to have a paper plate that matches a similar diameter to the shells you will use. I take the half pound ball of beef, and starting in the center, work it out evenly to the edges. This will give you a nice circle to match the tortilla shell. You can season if you want, however I wait with toppings (bacon, onion, etc.) until it is time for the shell and cheese.
They just went on, along with garden fresh marinated zucchini. The trick here is flop the paper plates over, and be patient for about a minute, and then the beef patty will release from the plate, note the nice round shape.
The burger is grilled like normal, just remember it is thinner than usual. Lay the first shell down, top with shredded cheese, lay the grilled patty on top. Now is the time to add a few toppings if so desired, then a layer of shredded cheese and the top shell.
You will want to keep and eye on the shell, and flip a couple times until the shell is to your liking. The zucchini is done, the front two have some shredded parmesan cheese on them.
This is some home raised beef, so we just go a touch over medium on the burgers. The shell has a light crisp to it and the cheese is just right.
They just went on, along with garden fresh marinated zucchini. The trick here is flop the paper plates over, and be patient for about a minute, and then the beef patty will release from the plate, note the nice round shape.
The burger is grilled like normal, just remember it is thinner than usual. Lay the first shell down, top with shredded cheese, lay the grilled patty on top. Now is the time to add a few toppings if so desired, then a layer of shredded cheese and the top shell.
You will want to keep and eye on the shell, and flip a couple times until the shell is to your liking. The zucchini is done, the front two have some shredded parmesan cheese on them.
This is some home raised beef, so we just go a touch over medium on the burgers. The shell has a light crisp to it and the cheese is just right.
