- 4 poblano peppers
- 1/2 cup bulgur
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- 8 tomatillos, chopped
- Salt and freshly ground black pepper
- 1 teaspoon cumin
- 1 pound ground sirloin
- 1/4 cup Worcestershire sauce
- 1/2 cup fresh parsley, finely chopped
- 1 block sharp white cheddar cheese, cut into 12 burger-size slices
- Juice of 1 lime
- 1 tablespoon honey
- 12 slider-size rolls
First, roast the peppers by charring them over a gas flame to blacken them, or pre-heat the broiler. Once the broiler is hot, char the peppers to blacken the skins, 6-8 minutes. Leave the oven door ajar a few inches to allow steam to escape.
Place the charred peppers in a bowl, cover tightly with plastic wrap and allow the peppers to cool enough to handle. Peel the charred skins away from the pepper flesh, then remove the seeds and coarsely chop them.
Meanwhile, heat 1 cup of water to a boil. In a bowl, pour the boiling water over the bulgur, then cover and let sit for 10 minutes.
While the poblanos and bulgur are cooking, place a medium skillet over medium-high heat with one turn of the pan of EVOO. Add the onion and garlic to the pan and cook to soften, about 5 minutes. Add the tomatillos and season with salt and cumin. Cook 5 minutes more.
In a medium bowl, combine the ground sirloin, Worcestershire sauce, cooked and cooled bulgur, parsley, salt and pepper. Form the meat into a large ball in your bowl and score it with your hand into four sections. Form three patties from each section to create 12 slider-size patties.
Place a large, cast-iron skillet over medium-high heat and add the remaining tablespoon EVOO, wiping a paper towel around the pan so it’s evenly coated. When the pan is smoking hot, add the patties in batches and cook for 3 minutes on each side. Melt the cheese over the patties in the last few minutes of cooking. Repeat with the remaining patties.
While the burgers are cooking, add the tomatillo mixture to a food processor along with the chopped poblanos. Add the lime juice, honey, salt and pepper and process into a thick, green sauce.
Place the sliders on the rolls, topped with the Poblano-Tomatillo ketchup.