• Using a pastry brush, brush one side of each of the flour tortillas with melted butter, then place them onto a plate in a stack. Keep all the buttered sides facing up. Set aside.
• In a large skillet, on medium-high heat, add the canola oil. Once the oil is hot, add the ground beef, chopped onions, and Montreal steak seasoning. Cook and brown the ground beef for 6-8 minutes or until the onions are tender and the ground beef is cooked through with no pink remaining. Drain any excess fat from the skillet.
• Add the ketchup, yellow mustard, and Worcestershire sauce to the skillet of cooked ground beef. Stir to combine and cook for an additional 1-2 minutes. Remove from the heat.
• To a separate large skillet, on medium-low heat, place one flour tortilla (buttered side down) into the warm skillet. Add ½ cup of shredded Colby jack cheese in an even layer onto the flour tortilla, followed by ½ cup seasoned ground beef, another ½ cup shredded Colby jack cheese, and 4-5 hamburger dill pickle chips. Top with a second flour tortilla with the buttered side facing up.
• Allow the first side to cook and get golden brown for 1½-2 minutes. Flip the cheeseburger quesadilla over in the skillet and cook the second side for an additional 1½-2 minutes. Remove to a plate, then repeat to make the additional four quesadillas.
• Cut the cheeseburger quesadillas into quarters (a pizza cutter works great) and top with a drizzle of burger sauce.

Burger sauce:

• In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, salt, and pepper until your sauce is fully combined. Cover your bowl of burger sauce with plastic wrap and refrigerate until ready to use. This sauce will last up to 5 days in the refrigerator.