Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Bacon Cheeseburger Quesadillas

Ingredients

1 pound Ground Beef

1/4 cup No-Stick Grilling Marinade for Beef

1 Tbl Steak Seasoning

1/2 pound Bacon, small dice

1 1/2 cups Yellow Onion, small dice

1 tsp Kosher Salt

1 tsp Black Pepper, freshly ground

2 cups Cheddar Cheese, shredded

1 1/2 cups Pepperjack Cheese, shredded

8, 10-inch Flour Tortillas

1/4 cup Olive Oil

Place the ground hamburger, onions, bacon in a large mixing bowl and mix well. Blend in the shredded cheeses.

Lay the flour tortilla on a flat surface and divide the filling evenly among them. Spread the filling so that it covers one half of the tortilla. Fold the fill tortilla in half to form a semicircle.

Prepare the grill. Grill the quesadillas over direct-medium heat until well marked, about 4-6 minutes on each side. Rotate the quesadillas while cooking to prevent burning.

Remove the quesadillas from the grill and cut them into 4-6 triangles.

Yield: 6-10 servings

Instructions

Make four hamburger patties using the ground beef. Brush each patty with the no-stick marinade and allow to marinate 30 minutes. Sprinkle each patty with steak seasoning.

Prepare the grill.  Cook the burgers on direct high heat to medium well, approximately 14 minutes.

While burgers are cooking, place the diced bacon in a large sauté pan over medium heat. Cook the bacon until it becomes brown and crispy, stirring often. Once the bacon is crisp, use a slotted spoon to remove from pan. Pour off most of the bacon fat, leaving just enough to coat the bottom of the pan. Place the diced onions, salt, and pepper in the hot bacon fat. Cook 6-7 minutes, stirring often.

Allow the bacon, onions and hamburgers to cool completely.

Place the cooked burgers in the bowl of a food processor, and pulse 6-7 times. The meat should be broken up but not ground fine.

Place the ground hamburger, onions, bacon in a large mixing bowl and mix well. Blend in the shredded cheeses.

Lay the flour tortilla on a flat surface and divide the filling evenly among them. Spread the filling so that it covers one half of the tortilla. Fold the fill tortilla in half to form a semicircle.

Prepare the grill. Grill the quesadillas over direct-medium heat until well marked, about 4-6 minutes on each side. Rotate the quesadillas while cooking to prevent burning.

Remove the quesadillas from the grill and cut them into 4-6 triangles.

Yield: 6-10 servings

Recent Recipes

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Read more

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Read more

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Read more