Ingredients

• 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

Instructions

1. 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.
2. 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.
3. For the Avocado Relish: Combine all ingredients and refrigerate until serving time.
4. 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.