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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 the chorizo in this burger does double duty. I’m getting the fat the turkey really needs plus all these spices from the chorizo. The taste is fabulous. I’ve stuck with all the traditional condiments, but added a few Mexican inspired ones for a unique burger. This recipe really is all about the ranchero sauce and if you wind up liking it as much as I do, try my Mini Ranchero Shrimp Tacos recipe.
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.
Ingredients in Ranchero Burgers
- Ground turkey – Provides a lean, mild base that absorbs the bold flavors of the chorizo while keeping the burger from becoming too heavy or greasy.
- Ground chorizo sausage (pork or beef) – The star flavor component that brings smoky, spicy heat and authentic Mexican seasoning to transform an ordinary burger into something special.
- Brioche hamburger buns – The buttery, slightly sweet richness of brioche complements the spicy chorizo and provides a sturdy yet tender base that won’t fall apart under the juicy patty and toppings.
- Sharp cheddar cheese – Adds a tangy bite that cuts through the richness of the chorizo while providing that classic American burger appeal.
- Queso fresco cheese – Brings authentic Mexican flavor with its mild, crumbly texture and fresh taste that balances the heat from the chorizo and ranchero sauce.
- Dill pickle slices – Provides essential acidity and crunch that brightens the rich, meaty flavors and adds textural contrast.
- Beefsteak or heirloom tomato – Large, meaty tomato slices add freshness, acidity, and juiciness that complement the bold flavors without being overwhelmed.
- Ranchero sauce – Ties everything together with its tomato-based, mildly spicy profile that enhances the Mexican-inspired theme while adding moisture and flavor. This is what makes this burger “ranchero”.
Ingredient Substitutions
Ground turkey → Ground chicken, lean ground beef (85/15), or ground pork for different flavor profiles and fat content
Ground chorizo sausage → Italian sausage with added paprika and cumin, spicy breakfast sausage, or crumbled bacon mixed with chili powder
Brioche hamburger buns → Potato rolls, pretzel buns, or toasted sourdough for different textures and flavors. I’ve even used English Muffins and for my carbophobic friends, lettuce leaves
Sharp cheddar cheese → Monterey Jack, smoked gouda, or pepper jack for varying levels of heat and smokiness
Queso fresco cheese → Cotija cheese, feta cheese, or fresh mozzarella for similar crumbly, mild cheese options
Dill pickle slices → Bread and butter pickles, pickled jalapeños, or pickled red onions for different flavor profiles
Beefsteak or heirloom tomato → Roma tomatoes, vine-ripened tomatoes, or roasted red peppers for different textures and flavors
Ranchero sauce → If you aren’t making my rancheros sauce, if you can find a good one, go ahead and try it. Otherwise, Salsa verde, chipotle mayo, or a mix of ketchup with hot sauce and cumin for similar flavor profiles but, it won’t be a rancheros hamburger.
How to make ranchero burgers
- 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.
How to assemble the ranchero burgers
- 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 with your patty.
- Dig in…this is one tasty turkey burger. Don’t forget the fries!
Frequently asked questions and answers regarding making a rancheros burger
A: Cook to an internal temperature of 165 degrees F for food safety. Use a meat thermometer inserted horizontally into the thickest part of the patty.
Yes, but use medium heat and be gentle when flipping – the turkey-chorizo mix is more delicate than pure beef. Oil the grates well to prevent sticking. I like to use a grill pan for these (don’t want to lose any meat between the grates) whether I’m cooking outdoors or indoors.
Did you enjoy this recipe? If so, please leave a comment and rating below. I’d love to hear from you. Did you like the Mexican flavors in this dish? Be sure to try some of my other favorite Mexican inspired recipes:
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!
