• Preheat grill to medium-high heat.

Roasted Poblano

• Place the poblanos on the grill over direct high heat, turning every few minutes until charred on all side (about 7-8 minutes).
  3 Poblano peppers
  
• Transfer the chilies to a bowl and cover tightly with plastic wrap. Let the chilies steam for about 5-10 minutes (while you grill the burgers).
  
• Once cool enough to handle, peel, seed and roughly chop the chilies.
  
• Place the chopped chilies back in the bowl and toss them with the apple cider vinegar and salt and set aside.
  1 teaspoon apple cider vinegar, ⅛ teaspoon kosher salt

Burger

• In a large bowl combine the bread cubes, milk, salt, pepper, garlic, paprika, cumin and onion powder. With a fork mash everything together until it forms a smooth paste like consistency.
  1 slice white or wheat bread, 3 tablespoon milk, 2 garlic cloves, ½ tsp. kosher salt, ¼ tsp. pepper, ½ tsp. smoked paprika, ½ tsp. cumin, 1 tsp. onion powder
• Add the ground beef and chorizo and lightly mix until thoroughly combined.
  1 pound ground beef, ½ pound ground chorizo
  
• Divide the mixture into 5 patties. Make the patties about 1 inch larger than the bun you plan to use, also place a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill.

  ** the chorizo has a lot of fat so the burger will shrink. Make the burger patties wide and flat.
  
• Place the burgers over direct heat. Cover the grill and cook for 4-5 minutes. Flip the burgers and grill for 4 more minutes.

  During the last minute top the patties with the cheese slices and close the lid and let the cheese melt.
• Remove the burgers and let rest for 5 minutes.

Serving Assembly

• While the burgers are resting combine all ingredients for the salsa aioli (if using) in a small bowl and toast the buns on the grill until golden brown.
  
• To serve, top each bun with a generous amount of salsa aioli and the charred chilies, add your other favorite burger toppings (lettuce, tomato, red onion, avocado slices).