Copycat Bad Daddy's Smashadilla Burger Recipe (Tried It)
This might be the most creative burger mashup we've tried all year! Bad Daddy's took their signature smash burger—thin, crispy-edged beef patty—and wrapped it inside a grilled, cheese-filled tortilla like a quesadilla. The result? All the juicy, caramelized beef flavor you want from a smash burger, plus that stretchy melted cheese and crispy tortilla crunch. It's handheld, shareable, and way more fun to eat than a regular burger. The jalapeño ranch dipping sauce seals the deal. 🍔🌯
Ingredients
Main ingredients
- 80/20 ground chuck 14 oz
- brioche burger buns 2 each
- large flour tortillas (burrito size) 2 each
- Monterey Jack cheese, shredded 3 oz
- sharp cheddar cheese, shredded 2 oz
- unsalted butter (for toasting) 2 tbsp
- vegetable oil (for smash burger) 2 tsp
- sliced pickled jalapeños 2 tbsp
Seasonings/Sauce
- kosher salt 1 tsp
- fresh cracked black pepper 0.5 tsp
- garlic powder 0.25 tsp
- ranch dressing 0.5 cup
- fresh jalapeño, finely minced 1 tbsp
- fresh cilantro, chopped 1 tbsp
- lime juice 1 tsp
Nutrition summary
Carbohydrates
53 g
23%
Protein
44 g
19%
Fat
56 g
58%
Cooking steps
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1
1. Make Jalapeño Ranch: In a small bowl, mix ranch dressing, finely minced fresh jalapeño, chopped cilantro, and lime juice. Stir well, cover, and refrigerate to let flavors develop.
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2
2. Prepare Burger Patties: Divide ground chuck into two 7-oz portions. Form loosely into balls—don't compact. Season with kosher salt, black pepper, and garlic powder.
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3
3. Smash and Cook: Heat a cast-iron skillet or griddle over high until just smoking. Add a teaspoon of oil. Place beef ball on hot surface and smash flat with a heavy spatula (make edges thin, 1/3-inch thick in center). Cook 2 minutes undisturbed for a deep brown crust, flip, and top each patty with half the Monterey Jack and cheddar. Cook 1 more minute until cheese is melting.
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4
4. Assemble Smashadilla: Warm a large skillet over medium heat. Butter one side of each tortilla. Place the buttered side down, sprinkle with any remaining cheese, then set a smash patty (cheese side up) in the center. Add pickled jalapeños. Fold tortilla edges over the burger like wrapping a present, tucking to seal.
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5
5. Crisp the Smashadilla: Cook seam side down for 2-3 minutes with a heavy skillet pressing on top, or until golden brown and crispy. Flip, brown the opposite side another 2 minutes. Slice each Smashadilla in half, serve with jalapeño ranch for dipping.
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6
Craft Burger Tip: Smashing at high heat creates crispy lace-edged beef, true to Bad Daddy's flavor. Wrapping in tortilla delivers the signature quesadilla crunch.
Personalized Q&A
Q. Does this really taste like Bad Daddy's Smashadilla Burger?
Yes! This recipe closely replicates Bad Daddy's signature thin, crusty smash patty, melty cheese, and crispy tortilla wrap. Detailed steps like high-heat smashing and crafted jalapeño ranch ensure you get the bold, juicy, craveable layers found in Bad Daddy's original.
Q. How difficult is this recipe? Can home cooks handle it?
It's rated NORMAL difficulty. Most steps are straightforward, but properly smashing the burger and assembling the tortilla wrap require some coordination. With the step-by-step guide, both beginners and burger fans can succeed!
Q. Can I swap the tortillas or change toppings?
Absolutely—you can use whole wheat, flavored, or gluten-free tortillas. Mix up the cheese blend, add sautéed onions or extra jalapeños, or use your favorite house sauces. That's the fun of homemade copycat burgers!
Q. How many calories in one Smashadilla Burger?
Each Smashadilla Burger (1 serving, about 325g) has an estimated 920 kcal, with 53g carbs, 44g protein, and 56g fat. It's a hearty, indulgent treat modeled after the Bad Daddy’s menu.
Q. Can I make the jalapeño ranch dipping sauce ahead of time?
Definitely! You can prepare the jalapeño ranch up to 2 days in advance. Store it covered in your refrigerator and stir before serving for the freshest flavor.
