1) Heat & Prep

• Preheat skillet/griddle over medium-high until raging hot (4–6 minutes).
• Warm tortillas briefly (10–20 seconds per side) so they’re pliable.
• Lay out cheese and toppings within arm’s reach.

2) Smash Time

• Lightly oil the hot surface.
• Place a cold beef ball down. Immediately cover with a small parchment square and press hard with a metal press or spatula to ⅛–¼-inch thin.
• Season with salt and pepper.
• Repeat for the second patty (leave a few inches between).

3) Sear & Flip

• Sear without moving until deep brown and lacy at the edges (about 60–90 seconds).
• Use a thin spatula to scrape under the crust in one confident motion and flip.
• Top each patty with cheese. Cook 30–45 seconds more for a melt.

4) Quesadilla Build

Option A (Two-Tortilla):

• Put one tortilla in the pan, scatter a little shredded cheese.
• Place both patties on the tortilla. Add toppings and sauce lightly.
• Top with more cheese + second tortilla. Press gently.

Option B (Folded Single Tortilla):

• Place one large tortilla in the pan with a little cheese.
• Stack patties on one half, add sauce/toppings, fold tortilla over, and press.

5) Crisp the Wrap

• Cook 60–90 seconds per side, pressing gently, until the tortilla is spotty-golden and sealed.
• Transfer to a rack for 1 minute to set the crust and keep it crisp.

6) Slice & Serve

• Cut into halves or quarters.
• Garnish with a swipe of sauce, a few pickle chips, and a dusting of chili powder if desired.