Cheeseburger Quesadillas

• 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

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. 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.
3. Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
4. 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.
5. Remove from skillet and cut into wedges. Top with fresh shredded lettuce and burger sauce and serve.

crimini mushrooms, onion, lean ground bee, clove garlic, flour tortillas, cheddar cheese, red onion, tomatoes, dill pickles, shredded lettuce, miracle, ketchup, yellow mustard, relish, onion, white sugar

Taken from www.epicurious.com/recipes/member/views/cheeseburger-quesadillas-5910abaa18603d38350018f8 (may not work)