Buffalo Burgers with Cactus, Corn, Tomatillo

Buffalo burgers with mozzarella cheese and roasted corn relish, served on a thick grilled Texas toast.

Ingredients:

• Relish:
• 2 ears of roasted corn kernels
• 1 jalapeno pepper, seeded & diced
• 1/4 red pepper, seeded & diced
• 1/2 small red onion, diced
• 12 small tomatillos, husks removed, chopped
• 1/4 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 1/4 inch 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.

Number of Servings: 4

Notes from the Cook: 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.