Preheat the oven to 450 degrees Fahrenheit. Cut each of the poblano peppers in half and remove the seeds. Line a baking sheet with foil and place the poblano peppers cut side down on the baking sheet. Drizzle them with olive oil and season them with salt, pepper, and garlic powder.

Bake for 15 minutes until the skins of the peppers are blackened slightly. Remove the peppers from the oven and let them cool for 5 minutes. Once you can touch the peppers, remove the skins and dice them into small pieces and set aside.

Divide the ground beef into 6 even balls (approximately ⅓ lb each). Then form the balls into patties that are approximately 4 inches wide and 1 inch thick.  Place the patties in the refrigerator (covered in plastic wrap) while you preheat the grill.

Preheat the Grill over medium high heat (approximately 450-500 degrees Fahrenheit). Rub oil on the grill grates to prevent the patties from sticking to the grill.

Place the patties on the grill over direct heat.  Season the patties with salt and pepper.

Cook for 4-8 minutes (flipping the patties halfway through the cook time) depending on how you like your burger cooked (see notes).  Use an instant-read meat thermometer to make sure that the burgers are cooked to your preference.

Place a slice of cheese on each patty to melt and place the buns on the grill and cook for 1 minute until they are browned slightly.  Watch them closely so that they do not burn.

Remove the beef from the grill and place them on a burger.  Top with the diced green chiles.

Serve immediately while warm and enjoy!