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Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado

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

Avocado Relish
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.

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.


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.


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.

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