Recipe courtesy of John Tesar
Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado Relish
- Total: 1 hr 25 min
- Prep: 1 hr 10 min
- Cook: 15 min
Ingredients
Rub:
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
Burger:
8 ounce. ground buffalo
Salsa:
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
Chips:
4 large Idaho potatoes, peeled, sliced thin in processor or on a mandolin
Directions
- 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.
- 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.
- For the Avocado Relish: Combine all ingredients and refrigerate until serving time.
- 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.