Southwestern Ranchero Burger Platter With Homemade Salsa Fresca
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Take a plate of sharing nachos to a whole new level with this Southwestern Ranchero Burger Platter! Ideal for movie nights, or a dinner to share, you need these ingredients on your shopping list – ground beef, oregano, cumin, jalapeno, tomatoes, and tortilla chips.
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Southwestern Ranchero Burger Platter
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Move over, boring old burger and fries! This Southwestern Ranchero Burger Platter is your new favorite summer meal!
The hamburgers are made simply with ground beef, onion, cumin, and oregano, and once grilled, are served up on a platter of tortilla chips – and other tasty things!
The tasty things include a spicy salsa fresca, which you can adjust to your personal heat preference (see our recipe tips!), as well as lettuce and sour cream.
Avocado isn’t included in this recipe, but that too would pair well – either sliced and placed on top or turned into guacamole.
So if you’re in the mood for something spicy and delicious, you have to give this recipe a try. The combination of flavors is sure to please your taste buds!
Plus, it’s a great way to show off your cooking skills. So fire up the grill and get started!
We have a collection of 70+ Mexican and Tex-Mex Recipes for you to try out! Right-click and open them in a new tab to read next.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Tomatoes, Garlic, Bell Pepper, Green Onions (Scallions/Spring Onions) Jalapeño Pepper, Limes, Cilantro, White Onion, Iceberg Lettuce
- Protein – Ground Beef (Beef Mince)
- Dairy – Sour Cream
- Dried Oregano
- Ground Cumin
- Tortilla Chips – your color choice
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Ground Beef
One of the hero ingredients in this dish is ground beef, so here are some more recipes using the same:
- Beef Enchiladas Recipe with Homemade Enchilada Sauce
- Pasta Fagioli – Slow Cooker Meal Prep
- Loaded Sheet Pan Nachos with Pico de Gallo for Feeding A Crowd!
More Southwestern Recipes
Looking for more Southwestern dishes to make? Check these recipes out next:
- Southwestern Chicken Soup with Black Beans
- Slow Cooker Southwestern Breakfast Casserole with Sausage & Potatoes
- Low Carb Southwestern Breakfast Skillet Recipe
Recipe Tips
- When sweet summer tomatoes are not available, substitute 1 can of diced tomatoes, drained.
- To Make Salsa Hotter: Add an additional 1 or 2 fresh jalapeños (Hot), 1 or 2 fresh serranos (Hotter), or 1 habanero chili (Hottest).
- You can make the burgers in advance and store them in the fridge with wax paper between each patty.
- Or freeze them individually wrapped in plastic wrap or foil and then bag up once they are frozen (this prevents the burgers from sticking to each other). Remember to label and date your burgers so you can keep track of your food storage. You can freeze uncooked burgers for up to 4 months.
- To thaw, place on a plate in the fridge and allow to defrost overnight. Do not thaw at room temperature.
How Do I Make A Southwestern Ranchero Burger Platter?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Southwestern Ranchero Burger Platter
Take a plate of sharing nachos to a whole new level with this Southwestern Ranchero Burger Platter!
Ingredients
For the Ranchero Salsa Fresca
- 3 medium tomatoes, seeded and roughly chopped*
- 3 garlic cloves, finely minced
- 1 large yellow, orange or green pepper, chopped
- ½ cup sliced green onions (scallions/spring onions), approximately 5 onions
- 2 Tbsp chopped fresh cilantro (plus extra for garnish, if desired)
- 1 finely chopped jalapeño, seeds removed**
- 1 large fresh lime, juiced
- 1 Tbsp olive oil
- ¼ tsp salt
For the Hamburgers
- 1-1/2 lbs (450g-700g) lean ground beef (beef mince)
- 1 medium onion, finely chopped
- ½ tsp dried oregano
- ½ tsp cumin
- Salt and black pepper, to taste
For Serving
- 1 bag corn tortilla chips, any color
- 1 medium head iceberg lettuce, thinly sliced
- 6 Tbsp sour cream
- Chopped fresh cilantro (coriander) for garnish (optional)
Instructions
- To make Ranchero Salsa Fresca, place all of the ingredients into a glass bowl and stir to combine. Chill for at least one hour. Season with salt to taste when ready to serve.
- To make the hamburgers, in a bowl, mix together the ground beef, onion, oregano, cumin, salt, and pepper, to taste. Shape into 6 (½-inch/1cm) thick round patties.
- Grill or broil for 5-7 minutes on each side or until cooked to desired doneness.
- When ready to serve, arrange a layer of tortilla chips in the middle of each serving plate.
- Top with a layer of Ranchero Salsa Fresca. Add a layer of lettuce slightly larger than the size of your burger.
- Add the burger to the center of the plate. Top with sour cream. Garnish with cilantro. Enjoy!
Notes
- *When sweet summer tomatoes are not available, substitute 1 can diced tomatoes, drained.
- **To Make Salsa Hotter: Add an additional 1 or 2 fresh jalapeños (Hot), 1 or 2 fresh serranos (Hotter) 1 habanero chili (Hottest)
- If you have time, allow the sauce to marry flavor for about 1 hour.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 336mgCarbohydrates: 45gFiber: 6gSugar: 11gProtein: 8g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: How to Make the Ultimate Warm Spinach Artichoke Dip
- Soup: Cuban Black Bean Soup
- Salad: Grilled Corn Salad with Cherry Tomatoes – A Perfect Side For Grilled Meats
- Side Dish: Instant Pot Cilantro Lime Rice
- Beverage: Refreshing Watermelon Vodka Slush Cocktail with Lime
- Dessert: RumChata Cupcakes with Cinnamon Frosting for Adults Only!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.