Step 1: Roasting and Prepping Peppers Once the peppers are nicely charred, transfer them to a covered bowl and let them steam for 30 minutes. After they cool, peel off the skins, remove the seeds, and cut 3 peppers in half lengthwise while dicing the remaining one. This step is like warming up before a match it sets the stage for the real action.

Step 2: Mixing the Cheese Filling Preheat your grill to 500-550°F while you whip up the creamy center. 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 it until smooth think of this as your secret play that’s about to score points.

Step 3: Grilling the Patties Season those 6 pre-formed beef burger patties (or shape 2 lbs ground beef into 6 patties) with your favorite burger seasoning. Pop them on the hot grill and cook for about 90 seconds on the first side. Flip them over, add a generous scoop of that cheese mixture on top, and cook for another 2 minutes pure touchdown territory right here.

Step 4: Toasting and Assembling While the burgers sizzle, toast the 6 brioche buns on the grill for extra crunch. Assemble each one by stacking the bottom bun, the patty, half of a roasted poblano pepper, and finally the top bun. Repeat for all burgers, and you’re ready to serve up a win. For more grilling inspiration, try our salmon and summer veggies in foil recipe to mix things up.