Poblano Burger with Chipotle Aioli

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Poblano Ghost Pepper Burger: Bold, Creamy, and a Little Spicy

There’s something about a burger that hits all the right notes—smoky, spicy, creamy, and a little sweet. This Poblano Ghost Pepper Burger does exactly that. Brioche buns, juicy beef, melty ghost pepper cheese, and broiled poblanos all come together in one over-the-top, cozy winter-worthy bite.

The Perfect Bun

I always go with brioche buns for a burger like this. Butter them, toast them until golden, and you’ll have a slightly sweet, soft base that stands up to all the layers of flavor without getting soggy. Pro tip: toast them on medium heat so the butter caramelizes, but doesn’t burn.

Juicy, Flavor-Packed Patties

For the patties, I stick with ¼ pound ground beef, seasoned simply with salt, pepper, chili powder, and garlic powder. Grilling is amazing in summer, but in winter, a hot skillet works just as well.

Cheese and Creamy Goodness

Here’s where it gets exciting: ghost pepper cheese melted directly on the patty, topped with a quick cream cheese + chipotle cheddar mix. It’s creamy, smoky, and packs a punch—but it’s balanced by the richness of the brioche.

Broiled Poblanos for Smoky Sweetness

The poblano peppers are broiled until slightly charred, then peeled if you want them smoother. They add just the right amount of smoky flavor and mild heat, draping perfectly over the cheese.

Chipotle Mayo—The Finishing Touch

Mix adobo chipotle sauce with mayo, maybe a squeeze of lime, and you’ve got a tangy, spicy spread that brings the whole burger together.

Stack it all: bun, chipotle mayo, patty with cheeses, poblanos, and top bun. Each bite is creamy, spicy, smoky, and slightly sweet. Trust me, this burger is worth the hype.

Tip: Serve with fries, sweet potato wedges, or a simple salad to let the burger shine.

I love using a heavy cast iron skillet for smash burgers — it gives the best crust every time.

Poblano Ghost Pepper Smash Burger

This bold and flavorful poblano smash burger features crispy-edged beef patties, melty ghost pepper cheese, broiled poblano peppers, and creamy chipotle mayo on toasted brioche buns. Smoky, creamy, and perfectly spicy.

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Course Dinner

Cuisine American

Ingredients

  

For the Smash Burgers

• 1 lb ground beef
• salt and pepper
• chili powder
• garlic powder
• paprika
• 4 slices ghost pepper cheese pepperjack as an alternative
• 2 poblano peppers

For the Cream Cheese Cheddar Spread

• 4 oz cream cheese softened
• 1/2 cup cheddar cheese shredded
• 1 jalapeno diced

For the Chipotle Aioli

• 1/2 cup mayo
• 2 tbsp adobe chipotle sauce from canned chipotles in adobo
• 1 clove garlic minced

For Assembly

• 4 brioche buns
• 2 tbsp butter for toasting

Instructions

 

• Broil the Poblanos

  Preheat broiler to high. Slice poblanos in half and remove the seeds. Place poblano peppers on a baking sheet and broil 5–8 minutes per side until skins are blistered and charred.

• Make the Chipotle Mayo

  In a small bowl, mix mayonnaise, adobo chipotle sauce, and minced garlic. Adjust heat level to taste. Refrigerate until ready to use.

• Make the Cream Cheese Spread

  In another bowl, mix softened cream cheese with shredded chipotle cheddar and diced jalapenos until smooth and combined. Set aside.

• Smash the Burgers

  Divide ground beef into 4 equal balls (about ¼ lb each).

  Form beef into patties and season with chili powder, paprika, salt and pepper.

  Heat a cast iron skillet or griddle over medium-high heat until very hot.

  Place patties onto the hot surface and cook until edges are crispy and deeply browned. Flip once. Immediately top each patty with a slice of ghost pepper cheese and cook another until melted.

• Toast the Brioche Buns

  Butter the cut sides of the brioche buns. Toast in a skillet over medium heat until golden brown and slightly crisp. Remove and set aside.

• Assemble

  Spread chipotle mayo on the bottom bun.

  Place smash burger with melted cheese on top.

  Add a spoonful of the cream cheese chipotle cheddar mixture.

  Layer on sliced broiled poblanos.

  Top with the toasted brioche bun and serve immediately.

Notes

• Smash burgers are meant to be thin and crispy — pressing them firmly into a hot skillet creates those golden edges while keeping the center juicy.
• If you prefer less heat, swap ghost pepper cheese for pepper jack.
• A cast iron skillet gives the best crust in winter months, if not able to use your blackstone. 

Keyword burger, Easy Dinner, poblano

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