Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc - BigOven 147737

Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc

Ready in 1 hour

Top-ranked recipe named "Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc"

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Try this Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc recipe, or contribute your own. "Dinner" and "Olive oil" are two tags used to describe Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc.


Ingredients

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1 tb Sugar
; to a powder, about
; 1/2 to 3/4 cup
; seeded and ground
1/4 c Extra Virgin Olive Oil
; 4 to 5 minutes,
4 tb Black Pepper; ground
2 tb Cumin powder
3 tb Ground coriander seed
10 Ancho chilis; roasted at 350
3 tb Kosher salt

Original recipe makes 1 servings

Servings  

Preparation

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.

Calories Per Serving: 780 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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