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1
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 the Steak Seasoning.
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2
Prepare the grill. Cook the burgers on direct high heat to medium-well, approximately 14 minutes.
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3
While burgers are cooking, place the diced bacon in a large saute 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.
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4
Allow the bacon, onions, and hamburgers to cool completely.
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5
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.
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6
Place the ground hamburger, onions, and bacon in a large mixing bowl and mix well. Blend in the shredded cheeses.
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7
Lay the flour tortillas on a flat surface and divide the filling evenly among them. Spread the filling so that it covers one half of each tortilla. Fold the filled tortillas in half to form a semicircle.
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8
Prepare the grill. Brush the tortillas with olive oil. 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 into 4-6 triangles. Serve with sour cream and salsa.
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9
Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
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10
Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1 to 2 tablespoons warm water. Once all the oil has been incorporated, add seasoned salt, pepper, lemon pepper, garlic powder, and onion powder. Blend until incorporated. Store covered in the refrigerator until needed.
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11
Combine all ingredients and mix well. Store in an airtight container.
