To roast the peppers, char them over a gas flame to blacken or pre-heat broiler. Once broiler is hot, char the peppers to blacken the skins, 6-8 minutes. Leave oven door ajar a few inches to allow steam to escape.

Place charred peppers in a bowl, cover tightly with plastic wrap and allow peppers to cool enough to handle. Peel charred skins away from pepper flesh, seed and coarsely chop.

Meanwhile, heat 1 cup of water to a boil. In a bowl, pour the boiling water over the bulgur, cover, and let sit for 10 minutes.

While the poblanos and bulgur are cooking, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO. Add the onions 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 meat, Worcestershire, cooked and cooled bulgur, parsley, salt and pepper. Form the meat into a large ball in your bowl, score it with your hand into 4 sections. Form 3 patties from each section to create 12 slider-size patties.

Place a large, cast-iron skillet over medium-high heat, add 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 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 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.