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Name: Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Chili Rubbed Buffalo Burger with Tomatillo Salsa And Avoc

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

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.

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 1 servings

Calories: 780
Calories from Fat: 543 (70%)

Amt Per Serving		% DV

	Total Fat 60.4g	80 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 43.5g
	Polyunsanturated Fat 6.6g
Cholesterol 0mg		0 %
Sodium 10502.7mg		362 %
Potassium 740.5mg		19 %
Total Carbohydrate 68g		20 %
	Dietary Fiber 14.7g	59 %
	Sugars, other 53.3g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 780

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