- Servings: 4
Ingredients:
| Relish: | |
| 2 | Ears of Roasted Corn Kernels |
| 1 | Jalapeno Pepper, seeded & diced |
| ¼ | Red Pepper, seeded & diced |
| ½ | Small Red Onion, diced |
| 12 | Small Tomatillos, husks removed, chopped |
| ¼ cup | Nopales (jarred) |
| Juice From 2 Limes | |
| 2 Tbsp | Cilantro, chopped |
| Kosher Salt | |
| Fresh Pepper | |
| Burgers: | |
| 1 lbs | Ground Buffalo |
| 4 oz | Buffalo Mozzarella |
| Olive Oil | |
| Kosher Salt | |
| Fresh Pepper | |
| Toast: | |
| 4 | Slices, 1 ¼" thick, good white bread (e.g., sour dough, peasant bread |
| 1 Tbsp | Minced Garlic |
| 3 Tbsp | Butter, room temperature |
Directions:
Relish:
Combine all ingredients, season to taste, cover and refrigerate.
Can be made 1 day before.
Bring to room temperature before serving.
Burgers:
Form 4 6 oz patties.
Cut each in half horizontally, add slice of buffalo mozzarella and reform patty.
Salt and pepper to taste.
Rub each patty with a little olive oil.
Preheat iron skillet on high.
When hot, but not smoking, add buffalo burgers and cook approximately 4 minutes per side for medium rare. Remove from skillet and keep warm.
Toast:
Toast the garlic in a small pan.
Turn heat to low and add butter.
When melted, brush each slice of bread with mixture on both sides.
Place bread under the broiler or on a grill until lightly browned.
To serve place 1 piece of Texas Toast on a plate.
Set a buffalo burger on top and spoon on plenty of relish.
Helpful Tips:
Cook's Note: To roast the corn, preheat the oven to 350 degrees. Remove the silk and all but one layer of the husk, moisten the corn with water, place on a baking sheet, and place in the oven for about 40 minutes.
