Burgers with Roasted Poblanos

Directions

1. I used La Cense steakburger patties for this recipe.  I figure as long I'm going to eat meat it should be meat that isn't pumped full of antibiotics and hormones.  La Cense is grass fed which means it is much higher in vitamins and much lower in fat and calories than grain fed beef.  Besides all that vito-nutro-mineral stuff, the patties are pre-made so these burgers are a no brainer.  If you want to save a few clams they have a 1 pound package of steak burger as well but you'll have to form your own patties!  Oh no!
2. Roast the poblanos on a preheated grill until the skin is blistered and the flesh is soft.  Turn them every few minutes for a total of around 15 minutes.  There's a fine line between too roasted and not enough so keep in mind that if you don't get it exactly right nobody will like you.  Ok, that's a bit harsh.  You'll just end up eating some of the skin or you'll have a few soft spots.  Do it once and you'll understand the concept.
3. Once the poblanos are done roasting, toss them into a plastic ziploc bag.  They'll steam in the bag and the skin will be much easier to remove after 5 to 10 minutes.  While the poblanos steam, season the burgers with salt and pepper and grill them to your desired done-ness.  Brush the bread with a little oil and place directly on the grill.  Top the burgers with cheese during the last few minutes of cooking.  When the cheese is melted and the bread has some seriously sweet grill marks, take the whole kit and kaboodle off the grill.
4. While the burgers rest, peel the skin off the poblanos, seed them, slice them into long strips and season them with salt and pepper.  Top your burgers with poblanos, red onion, slice tomato and spring greens.
5. Consume with reckless abandon.