These are super healthy burgers.
So first of all,
you need to char up some beautiful poblano peppers.
You can do this under your broiler,
right over a gas stove top
or next to the L train on a grill.
Once you get the peppers blackened evenly all over,
pop them into a bowl or into a paper sack
and seal up the bowl tightly with a little plastic wrap
or if you're using a paper sack, just roll it up.
Let the flesh come away from the skins,
peel away the charred skins
and then you pop those poblanos into the food processor
and then you're going to add tomatillos
that I saute up with some garlic and red onion,
salt and pepper
and once the tomatillos start to break down
and the onions become a little translucent,
you transfer that whole mixture
to look like this over here like this guy.
Transfer that whole mixture into the food processor
with the poblanos
then you can use another drizzle of your agave
or you can use a little drizzle from your honey bear.
I just love Mr. Bear's belly.
Give it a little squish.
Brighten it up with some lime juice.
In this case, I'm only gonna use the juice of half a lime
because I'm trying to distract you from the fact
I just knocked the other half on the floor.
It's not a party until you start throwing the fruit.
So you put the juice of a whole lime if you have one
and don't drop it on the floor, into the food processor
with the tomatillos and the poblanos.
Little bit of cumin.
I spiced up the tomatillos with salt, pepper
and a little bit of cumin.
Not too much, a little goes a long way
and then you process that until it's just about smooth
and this is a fantastic salsa to serve up with some chips.
I especially love the organic blue corn chips
or you can use it to top these fabulous burgers.
Now, the burgers, I call them bulked up bulgur burgers,
let me just turn that off, because you're stretching a buck
and you're also making the burgers themselves
a lot healthier to eat.
You're adding fiber, bulgur, wheat bulgur.
Everybody's had tabbouleh salad, right?
Yeah, it's that basically.
You buy it in the bulk food section
or in the organic section of your grocery store
and you put half a cup of it into a pot
with a cup of boiling water.
Let it puff up.
Takes a few minutes.
Let it get nice and tender and then cool it down.
You take the half a cup of cooked bulgur,
combine it with some super lean sirloin.
This is nice lean ground sirloin here
or you can use ground turkey as well
and then I put in a big handful of flat-leaf parsley,
about a quarter cup of Worcestershire sauce,
a little salt and pepper.
Over the shoulder for luck.
In goes the bulgur.
So if you're trying to get your family
to eat a little more fiber
but they don't really love whole grains
or really chewy bread, this is terrific.
It just tastes like a regular hamburger when you're done.
It's super flavorful.
It gives you extra fiber and it really stretches a buck
'cause ground sirloin can be pretty pricey.
Lemonade break.
Whisk that all together and with one pound of meat,
you're gonna get 12 slider size burgers out of that.
Now, you can throw these on the grill
but you have to be real delicate with them.
I actually prefer them cooked on the stove top.
I actually think these get a lot better color on them
if you cook them in a skillet in a little bit of olive oil.
So once they brown up on the first side, give them a flip
and then I put a little bit
of super sharp white cheddar cheese on top.
A little bit goes a long way.
We've got some nice sharp cheddar cheese
melting down over the top and then we're gonna top off
our better for you bulgur burgers,
that's a tongue twister,
with our homemade green tomatillo ketchup
with the poblanos and the garlic and the cumin.
(applause)