1-Step 1: Start by preheating your oven to broil on high and placing the poblano peppers on a foil-lined baking sheet. Turn them every 4-5 minutes until their skins are mostly blackened, which adds that smoky flavor we all crave.

2-Step 2: After broiling, transfer the peppers to a covered bowl and let them steam for 30 minutes. Once cooled, peel off the skins, remove the seeds, and cut 3 peppers in half lengthwise while dicing the remaining one. This prep work is key, making the peppers easy to handle and full of flavor, just like pre-game warm-ups.

3-Step 3: First, preheat your grill to 500-550°F to get that perfect sear. In a large bowl, combine the 16 oz softened cream cheese, 1.5 cups shredded cheddar cheese, 1/4 cup diced chives, 1 tablespoon garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Use a hand mixer to blend until smooth, creating a creamy topping that’s the star of the show.

4-Step 4: Season your 6 pre-formed beef burger patties (or shape from 2 lbs ground beef) with your burger seasoning of choice. For a twist, try grilling them for about 90 seconds on the first side before flipping and adding a generous portion of the cheese mixture on top.

5-Step 5: Cook the patties for another 2 minutes after flipping, then remove from the grill. While they’re cooking, toast the 6 brioche buns on the grill for enhanced texture and flavor. Assemble each burger by placing the bottom bun, the patty, half of a roasted poblano pepper, and the top bun repeat for all six, and you’re ready to serve.