OK, this Ranchero Burger is a winning burger (if I do say so myself). I eat a lot of turkey burgers and we all know they can use a little moisture. I’ll add ground mushrooms, chopped onion, etc. to get some moisture into the burger. However, adding this chorizo does double duty. I’m getting the fat the turkey really needs but also all these spices from the chorizo. The taste is fabulous.
Topping it with a melting cheese like cheddar PLUS a Mexican cheese (Queso Fresco) adds the perfect flavor profile. But what brings this all together is that Ranchero Sauce. Grab that recipe first and make it ahead of time. I had made a big batch for my Huevos Rancheros breakfast and wanted to find new ways to use it. This was a great addition to this burger. It really brought all the Mexican flavors together. The pickle really cuts the spice and fat and is the perfect bite.
Try this one for sure. (But be sure to make that sauce ahead of time so this recipe is a breeze to pull together in the middle of the week.) Check out my Mini Ranchero Shrimp Tacos too. That recipe is another great use for this sauce.
To get started, mix the turkey with the chorizo in a large bowl. Sprinkle with salt and pepper. Then, form four hamburger patties.
Gather your cheese and all the toppings so you are ready to top your cooked burger. I like lettuce, tomato, cheddar and queso fresco.
Spray a large cast iron skillet or grill pan with cooking spray and get it real hot but not smoking. Add the burgers and cook on each side for about 3 minutes getting a nice brown crust. Once you flip the burger, top with the two cheeses. Put a lid over the pan to keep the heat in the pan and to help expedite the melting of the cheese. Note that the Queso Fresco does not completely melt..it is there for flavor and will warm through.
Assemble the burger. Place the burger on the bottom half of a toasted bun. Top with the ranchero sauce. Then on the top half of the bun, add your lettuce, tomato and pickle (onion would also be great!) and top your patty. Dig in…this is one tasty turkey burger. Don’t forget the fries!
Did you like the Mexican flavors in this dish? Be sure to try some of my other favorites:
Mexican Turkey Zucchini Canoes
Shrimp Fajitas with Fresh Guacamole
Rancheros Burgers
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Ground turkey
- 9 Oz. Ground chorizo sausage pork or beef
- 4 Brioche hamburger Buns
- ¼ Cup Shredded Sharp Cheddar cheese
- ¼ Cup Queso Fresco cheese crumbled
- 8 Dill pickle slices
- 4 Slices of a beefsteak or heirloom tomato
- ¼ – ½ Cup Ranchero Sauce
- Salt & Pepper to taste
- Cooking spray
Instructions
- Make your Ranchero Sauce. Note: the preparation and cook times noted do not include the creation of the sauce. Get the recipe here.
- Mix your turkey with the chorizo in a large bowl. Sprinkle with salt and pepper. Form into four hamburger patties.
- Mix the ricotta, 2 tablespoons of the Parmesan cheese and ¼ cup of the shredded in a bowl. Season with salt and pepper and grate the nutmeg on top of the mixture (about 1/8 teaspoon). Add the beaten egg and chopped parsley and stir all together. Put to the side.
- Spray a large cast iron skillet or grill pan with cooking spray and get real hot. Add the burgers and cook on one side for 3 minutes until charred. Flip the burgers and top with both cheeses. Cook for another 3 minutes. Cover the pan to allow the cheeses to get warm and start to melt. NOTE: the Queso Fresco does not completely melt.
- Toast your burger buns on the grill or under the broiler in your oven until lightly toasted.
- Assemble your burger. On the bottom of the bun, place the burger. Drizzle one to two tablespoons of the sauce on the burger patty. On the top bun, add the lettuce, tomato slice and two pickle slices. Put it all together and enjoy!
