Ingredients
8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground bee
1 clove garlic, minced
8 (8-inch) flour tortillas
2 cups cheddar cheese
1/2 small red onion, sliced
2 small Roma tomatoes, thinly sliced
1/4 cup (60 mL) dill pickles, sliced
1 cup (250 mL) shredded lettuce
1/2 cup (125 mL) Miracle Whip
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) yellow mustard
2 tbsp (30 mL) relish
2 tbsp (30 mL) onion, finely diced
1 tsp (5 mL) white sugar
Preparation
Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
In a large saucepan, brown mushrooms until moisture has been released, approximately 5 to 6 minutes. Add onion, beef and garlic, continuing to cook for 10 minutes or until beef is cooked through.
Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a panini press, place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.
Remove from skillet and cut into wedges. Top with fresh shredded lettuce and burger sauce and serve.
