MMMMM---------------------------BURGER-------------------------------- 8 oz Ground buffaloMMMMM---------------------------SALSA-------------------------------- 6 Tomatillos out of husk 2 sm Red onions; peeled 2 Seeded jalapenosMMMMM-----------------------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 ofMMMMM---------------------------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. Its 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. 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.