Name: Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc
Ingredients: 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 tb Ground black pepper; 3 tb Ground coriander seed; 3 tb Kosher salt; 2 tb Cumin powder; 1 tb Sugar; 1/4 c Extra virgin olive oil; 8 oz Ground buffalo; 6 Tomatillos out of husk; 2 sm Red onions; peeled; 2 Seeded jalapenos; 2 Ripe Haas avocados; peeled, cubed; 1 md Chopped red onion; 2 Jalapenos; seeded and diced; 1 Pinches salt; Pepper to taste; 3 Limes; 1 lemon, 1/2 orange; ; , Juice of; 4 lg Idaho potatoes; peeled, sliced thin; ; in processor or on; ; a mandolin.

CATEGORY	CUISINE	TAG	YIELD
Grains		Infood02	1	servings

INGREDIENTS

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	tb	Ground black pepper
3	tb	Ground coriander seed
3	tb	Kosher salt
2	tb	Cumin powder
1	tb	Sugar
1/4	c	Extra virgin olive oil
8	oz	Ground buffalo
6		Tomatillos out of husk
2	sm	Red onions; peeled
2		Seeded jalapenos
2		Ripe Haas avocados; peeled, cubed
1	md	Chopped red onion
2		Jalapenos; seeded and diced
1		Pinches salt
		Pepper to taste
3		Limes; 1 lemon, 1/2 orange
		; , Juice of
4	lg	Idaho potatoes; peeled, sliced thin
		; in processor or on
		; a mandolin.

INSTRUCTIONS

RUB
BURGER
SALSA
AVOCADO RELISH
CHIPS
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.
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.
Avocado Relish:
Combine all ingredients and refrigerate until serving time.
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.
Converted by MC_Buster.
Per serving: 1212 Calories (kcal); 59g Total Fat; (40% calories from
fat); 20g Protein; 172g Carbohydrate; 0mg Cholesterol; 17128mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1 1/2
Fruit; 11 1/2 Fat; 1 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND029
Converted by MM_Buster v2.0n.

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