CHILI RUBBED BUFFALO BURGER WITH TOMATILLO SALSA AND AVOCADO RELISH

Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado Relish image

Provided by Food Network

Time 1h25m

Number Of Ingredients 18

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 tablespoons ground black pepper
3 tablespoons ground coriander seed
3 tablespoons kosher salt
2 tablespoons cumin powder
1 tablespoons sugar
1/4 cup extra virgin olive oil
8 ounce. ground buffalo
6 tomatillos out of husk
2 small red onions, peeled
2 seeded jalapenos
2 ripe Haas avocados, peeled, cubed
1 medium chopped red onion
2jalapenos, seeded and diced
Pinch salt
Pepper to taste
Juice of 3 limes, 1 lemon, 1/2 orange
4 large Idaho potatoes, peeled, sliced thin in processor or on a mandolin

Steps:

For the Rub and the Burger: 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.
For the 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.
For the Avocado Relish: Combine all ingredients and refrigerate until serving time.
For the 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.