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Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado

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 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


Burger
8 oz Ground buffalo


Salsa
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


Chips
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.


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.


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