Preheat your oven to broil at 500°F. Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally until the skin is charred and blackened. Once roasted, transfer the peppers to a bowl and cover them with plastic wrap for 30 minutes, allowing them to steam and soften for easy peeling.

While the poblano peppers steam, in a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced chives, garlic powder, salt, and pepper. Use a hand mixer or a fork to blend until the mixture is smooth and creamy.

Heat your grill to a high temperature, around 500-550°F. Season the burger patties with your favorite burger seasoning. Grill the patties for about 1.5 minutes on each side, ensuring they have a nice char. After flipping, generously top each patty with the cream cheese filling and grill for an additional 2 minutes until the cheese is melted and bubbly.

While the burgers grill, cut the brioche buns in half. Place them on the grill, cut-side down, and toast until golden brown, which should take about 1-2 minutes.

Once all components are ready, assemble your Poblano Popper Burger by placing a grilled burger patty on the bottom half of each toasted bun. Top with one of the roasted poblano peppers, and crown with the top bun.