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Jamie's smash cheeseburger quesadillas recipe

Jamie's smash cheeseburger quesadillas recipe

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Jamie says: "A brilliant dish for sharing this summer, these smash burger quesadillas give you that much-loved burger vibe with way less effort. Yes, please!" See method

  • Serves 4 as a main, 8 as a nibble
  • Takes 45 mins
  • 636 calories / serving


  • 2 onions
  • 3 large ripe tomatoes
  • 6 jarred pickles in brine
  • 2 Little Gem or ½ an iceberg lettuce
  • 3 tbsp mayonnaise
  • 500g minced beef
  • 8 plain tortillas
  • olive oil
  • 75g Cheddar cheese

Each serving contains

  • Energy

  • Fat

    33g 48%
  • Saturates

    15g 74%
  • Sugars

    7g 8%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 45.8g Protein 37.2g Fibre 5.1g


Jamie Oliver 155x255

  1. Peel and very finely slice the onions into rounds and put most of it aside. Roughly chop 2 of the tomatoes, the remaining sliced onion, the pickles and the inner lettuce leaves, keeping some whole lettuce leaves aside for later, then finely chop and mix everything together.
  2. Mix the mayonnaise and 1 tbsp of juice from the pickle jar together in a large bowl, finely grate in the remaining tomato, season well, then place the chopped salad on top, ready for tossing together at the last minute.
  3. Place the minced beef into a bowl, season with a little sea salt and black pepper, drizzle in 2 tbsp of juice from the pickle jar, then scrunch and mix everything together.
  4. Divide the mixture into 4 and place in the middle of 4 tortillas, squashing and patting the mince right out to the edges in an even layer. Scatter over the finely sliced onions, pressing them down slightly.
  5. Place a nonstick frying pan on a medium-high heat, drizzle lightly with olive oil and add one of the tortillas, topping-side down. Cook for 3 mins, or until golden and cooked through.
  6. Carefully flip over, grate over a quarter of the cheese, then place another tortilla on top, and press down with a fish slice. Cook for 1 min, then flip over (an easy way to do this is to slide it onto a plate, then carefully flip it back into the pan). Cook for a further 3 mins, or until golden on both sides and the cheese is melted.
  7. Slide the quesadilla onto a board and slice up. Toss the chopped salad with the sauce and place a quarter of it in the centre with some of the reserved lettuce leaves, then tuck in, loading up the quesadilla with salad as you go (don’t forget the napkins!). Repeat with the remaining ingredients.

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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