INGREDIENTS

INSTRUCTIONS

~---------------------RUB---------------------------  :          -- for
:          -- 4 to 5 minutes,  :          -- seeded and ground  :      
-- to a powder, about  :          -- 1/2 to 3/4 cup
~-------------------BURGER-------------------------
~--------------------SALSA--------------------------
~---------------AVOCADO RELISH---------------------  :          --
cubed  :          Pepper to taste  :          -- , Juice of
~--------------------CHIPS--------------------------  :          --
sliced thin  :          -- in processor or on  :          -- a
mandolin.  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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