Copycat Applebee’s Quesadilla Burger Recipe
Copycat Applebee’s Quesadilla Burger Recipe: The Applebee’s Quesadilla Burger is one of the most popular things on the menu because it has both unique tastes and a unique look.
Today, we’re sharing Mikayla Marin of The Flour Handprint’s copied version, which has all the same great ingredients that make a perfect burger.
With the tips and cooking techniques we’re giving you, we think you’ll find that your copycat Applebee’s quesadilla burger is even better than the one you get at the restaurant.
It’s juicy and full of flavor, and it’s served to you hot and fresh so you can eat it right away.
For a fun and tasty dinner, turn your kitchen into a restaurant for the night and make these burgers. We’ll never tell anyone that you “ate out” in your clothes, we promise.
The ingredients that make a perfect quesadilla burger
This kind of burger tastes like the best parts of a taco and a juicy burger were together.
To make it, you’ll need 2/3 lb of ground beef, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 4 small flour tortillas, 1/4 cup of shredded cheddar cheese, 2 slices of pepper jack cheese,
2 tablespoons of pico de gallo salsa, 2 tablespoons of ranch dressing, 1/4 cup of shredded lettuce, 1/4 cup of pico de gallo, and 4 pieces of cooked bacon.
This “Mexi-ranch” sauce is put on the top of every quesadilla burger at Applebee’s.
We know for sure that it’s just ranch and salsa mixed together in equal parts because we know someone who works there.
Yes, it’s really that simple! For the best results, use a buttermilk ranch and a medium-heat chunky salsa.
With an easy sauce and only 10 minutes of cooking time, your fake quesadilla burger is easy to make and even easier to eat as soon as you can.
For an affordable and satisfying meal, consider Applebee’s menu prices as a top choice.
Choose a good quality ground beef
Starting with good quality ground beef can make all the difference when making this copycat Applebee’s quesadilla burger or any juicy cheeseburger.
To make a copy of the original, we’re using two 1/3-pound beef burgers made from 80/20 ground beef, which means that about 80% of the meat is lean and 20% is fat.
Using this kind of ground beef, which has a good amount of fat, is a good way to make sure your burgers are juicy and have great flavor.
If you want to cut down on fat, you can use a leaner blend like 90/10 or even 93/7, but keep in mind that burgers made with these mixes can dry out faster.
A cheese crusted tortilla replaces the bun
Without the tortilla pieces we use instead of a bun, it would be hard to call this a quesadilla burger.
The burger sits on regular flour tortillas that have been crisped up in the oven with some cheese. Look for small flour tortillas that look like fajitas and are 6 inches or even a little bit smaller if you can.
We’ll add some shreds of cheddar cheese to that. Only a quarter cup is needed for the four tortillas that will be used as buns, and you can use either pre-shredded cheddar or cheddar that you shred yourself.
If you don’t have cheddar, you can use a mixture of jack and cheddar, just jack, or Colby cheese.
The toppings that blend burger and quesadilla
We need a few simple items in addition to the Mexi-ranch sauce, burger patties, and tortilla “buns” to finish the layers in the burger.
Pepper jack cheese needs to be put on each of the cooked burgers. We’re using cheese that’s already been cut into slices, but you can use a block of pepper jack and cut it yourself.
You’ll also need 4 pieces of bacon that’s already been cooked.
Then you’ll need chopped lettuce and pico de gallo. We are using romaine lettuce that has been finely chopped, but iceberg lettuce will work just as well.
If you want to keep things simple, you can buy good pico de gallo already made, or you can make it yourself.
Form and season your burger patties
If you are using raw beef instead of patties that have already been made, take a minute to make good patties before you start cooking.
The best way to do this is to make a ball and then flatten it, smoothing and binding the edges with your fingers until you have a flat, even patty.
We suggest making a divot in the middle with your finger or thumb, which is also Bobby Flay’s rule for burgers.
This step can help keep you from getting smaller. It’s also best to let the patties come to room temperature because the cold of the fridge can make the burgers shrink when they hit the pan.
Lastly, add salt and black pepper to both burgers. We usually put 1/4 teaspoon of salt and 1/4 teaspoon of pepper on each patty.
Toast your tortillas with a cheesy crust
Get a baking sheet and turn your oven to 400° F. You’ll also need a pan, preferably one that doesn’t stick, to cook the burger in.
Put that on the stove as well and heat it over medium heat.
Spread the tortillas out in a single layer on the baking sheet and split the cheddar cheese evenly among them.
Spread the cheese over the tortilla so that it covers most of it, then put the baking sheet in a hot oven for about 7 minutes.
As the tortillas toast, they will puff up a bit, but then they will flatten out. When the tortillas are golden brown around the edges and the cheese has melted, take them out and set them away.
Cook your burgers and top with cheese
Add the seasoned burger patties to the hot pan and let them cook on the first side for about 5 minutes.
If you haven’t already made the Mexi-ranch sauce, now is a good time to quickly stir it together and set it aside with the other toppings.
When you flip your burgers, put a slice of pepper jack cheese on each one and let it melt.
Here you can choose how you want your burgers cooked. For a medium burger with a pink center, cook the burgers for just 3 minutes on the second side over medium heat.
Add 2 to 3 minutes for a well-done burger. When the burgers are done, take them off the heat and let them rest for a minute while you make the tortilla buns.
Assemble the burgers and slice in half
The key to making a copycat Applebee’s quesadilla burger is to put the pieces together in the right order.
Put out your four tortillas to start. On all four, put a tablespoon of Mexi-ranch sauce on top of the toasted cheese and spread it out slightly.
Then, put the greens and two tablespoons of pico de gallo on two tortillas. On the other two, split the bacon into pieces and put them on top of the Mexi-ranch.
Place the burgers on top of the pico and lettuce, and then carefully flip the bacon sides over the top.
Now that the burgers are closed, all that’s left to do is cut them so you can see how beautiful the layers are.
Serve hot with fries to finish the restaurant quality plate
Once they are put together, quesadilla burgers don’t last long in terms of texture because the juice from the patty and the Mexi-ranch sauce can make the bottom tortillas mushy.
If you have extra burgers or toppings, it’s best to keep them separate and only put them together when you’re ready to eat.
In the end, these burgers taste best when they are eaten right away. And to really make it look like a plate from a diner, add some crispy french fries.
We think these juicy quesadilla burgers are even better than the first ones, and you’ll agree after your first mouthwatering bite.
Soon, you’ll find yourself making these all the time in your own home.
Ingredients
- ⅔ lb ground beef,
- ½ teaspoon salt,
- ½ teaspoon pepper,
- 4 small flour tortillas,
- ¼ cup cheddar cheese, shredded,
- 2 slices pepper jack cheese,
- 2 tablespoons salsa,
- 2 tablespoons ranch dressing,
- ¼ cup shredded lettuce,
- ¼ cup pico de gallo,
- 4 pieces bacon, cooked,
Directions
- Set the oven to 400°F and put a medium nonstick pan over medium heat.
- Make two 1/3-pound patties out of the ground beef and season them with salt and pepper.
- Spread the cheddar cheese on the tacos and put them on a baking sheet.
- About 7 minutes is enough time to melt the cheese and lightly toast and crisp the bottom of the tortilla.
- Cook the patties in the pan for 4 to 5 minutes per side. Once you’ve turned them, add the slice of pepper jack cheese.
- Mix the salsa and ranch dressing together in a bowl to make the Mexi-ranch sauce.
- Spread 1 tablespoon of Mexi-ranch on each tortilla and then put the burgers together.
- Put two tablespoons of pico de gallo on top of the lettuce on two tortillas. Put the bacon on the other tortilla.
- Put the cooked burgers on the side with the pico de gallo, and then put the other tortilla on top.
- Gently press down and cut into pieces to serve and eat.
Nutrition
| Nutritional Information | Amount per Serving |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 12g |
| Cholesterol | 80mg |
| Sodium | 800mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 27g |
Note: The nutritional information provided is an estimate and may vary based on the specific ingredients used and the serving size.
FAQs About Copycat Applebee’s Quesadilla Burger
A Copycat Applebee’s Quesadilla Burger is a homemade version of the popular burger served at Applebee’s restaurants. It features a juicy beef patty topped with melted cheese, crispy bacon, and sautéed onions, all sandwiched between two quesadillas instead of traditional burger buns.
To make a Copycat Applebee’s Quesadilla Burger, start by grilling or pan-frying a beef patty to your desired doneness. Meanwhile, prepare two quesadillas by filling tortillas with shredded cheese and cooking them until the cheese melts. Once the patty is cooked, place it on one quesadilla, top with crispy bacon and sautéed onions, and cover with the second quesadilla. Cut into wedges and enjoy!
Cheddar cheese or a blend of cheddar and Monterey Jack cheese works well for the Copycat Applebee’s Quesadilla Burger. These cheeses melt nicely and add a delicious flavor to the burger.
Yes, you can definitely use chicken instead of beef to make a Copycat Applebee’s Quesadilla Burger. Simply substitute a grilled or pan-fried chicken breast for the beef patty in the recipe.
Absolutely! You can make a vegetarian version of the Copycat Applebee’s Quesadilla Burger by substituting the beef patty with a veggie burger patty or grilled portobello mushroom.
Some popular optional toppings for the Copycat Applebee’s Quesadilla Burger include guacamole, salsa, sour cream, sliced jalapeños, and shredded lettuce. Feel free to customize it to your taste!
Yes, you can make a gluten-free version of the Copycat Applebee’s Quesadilla Burger by using gluten-free tortillas or opting for lettuce wraps instead.
To ensure a juicy and flavorful patty, season the beef with salt, pepper, and any other desired seasonings before cooking. Cooking the patty to medium doneness will help retain its juiciness.
Yes, you can prepare the ingredients in advance to save time. Cook and refrigerate the beef patty, crispy bacon, and sautéed onions separately. When ready to assemble, reheat the ingredients and proceed with the quesadilla burger preparation.
Cook the quesadillas on a skillet or griddle over medium heat until the tortillas are crispy and the cheese has melted. Flip the quesadilla once during cooking to ensure even browning.
Yes, if you prefer convenience, you can use pre-made quesadillas available at grocery stores. Simply warm them up and use them as the bun replacement for the burger.
Yes, you can make a healthier version by using lean ground beef or turkey, opting for whole wheat tortillas, and adding more vegetables like lettuce, tomatoes, and avocado to the burger.
The recipe generally makes one serving. Simply adjust the quantities based on the number of burgers you want to make.
The level of spiciness can be adjusted according to your preference. If you enjoy spice, you can add sliced jalapeños or a spicy salsa to the burger. Otherwise, you can omit these ingredients to keep it mild.