Recipe for Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avoc 
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Yield:
1 servings
Ingredients:
Amount Ingredient
RUB ----------------
10 x Ancho chilis, roasted at 350 for 4 to 5 minutes, seeded and ground to a powder, about 1/2 to 3/4 cup
4 tbl Ground black pepper
3 tbl Ground coriander seed
3 tbl Kosher salt
2 tbl Cumin powder
1 tbl Sugar
1/4 cup Extra virgin olive oil
----------------- BURGER ----------------
8 oz Ground buffalo
----------------- SALSA ----------------
6 x Tomatillos out of husk
2 sm Red onions, peeled
2 x Seeded jalapenos
----------------- AVOCADO RELISH ----------------
2 x Ripe Haas avocados, peeled, cubed
1 med Chopped red onion
2 x Jalapenos, seeded and diced
1 pch salt
Pepper to taste
3 x Limes, 1 lemon, 1/2 orange , Juice of
----------------- CHIPS ----------------
Instructions:
Instructions: 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.

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