Recipe courtesy of John Tesar

Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado Relish

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  • Total: 1 hr 25 min
  • Prep: 1 hr 10 min
  • Cook: 15 min
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10 ancho chilis, roasted at 350 for 4 to 5 minutes, seeded and ground to a powder, about 1/2 to 3/4 cup

4 tablespoons ground black pepper

3 tablespoons ground coriander seed

3 tablespoons kosher salt

2 tablespoons cumin powder

1 tablespoons sugar

1/4 cup extra virgin olive oil


8 ounce. ground buffalo


6 tomatillos out of husk

2 small red onions, peeled

2 seeded jalapenos

Avocado Relish:

2 ripe Haas avocados, peeled, cubed

1 medium chopped red onion

2jalapenos, seeded and diced

Pinch salt

Pepper to taste

Juice of 3 limes, 1 lemon, 1/2 orange


4 large Idaho potatoes, peeled, sliced thin in processor or on a mandolin


  1. For the Rub and the Burger: Mix all dry ingredients. Reserve 2 tablespoons for the potato chips. Add olive oil to the remainder. Makes rub for 10 burgers. Can refrigerate for prolonged period of time. Shape ground buffalo into a patty. Rub burger with rub and let marinate for 30 minutes to 1 hour. Grill to desired doneness.
  2. For the Salsa: Preheat oven to 400 degrees. Roast the tomatillos in greased pyrex dish for about 15 to 20 minutes. It's okay if they char.Chop all ingredients in processor with 1/4 cup, combined, lemon and lime juice, bunch of fresh cilantro and salt and pepper to taste.
  3. For the Avocado Relish: Combine all ingredients and refrigerate until serving time.
  4. For the Chips: Fry in peanut oil at 375 degrees until golden brown and crisp. Drain on paper towels pat. Add reserved 2 tablespoons dry rub and 2 tablespoons kosher salt. Season chips with salted rub.