Smash burgers with chorizo, roasted poblano and green chili cheese sauce on a sizzling fajita pan

Put the poblano on the hot grill to blacken on all sides, about 15 minutes, turning as each side chars.

For the cheese sauce, melt a couple of tablespoons of butter, add a couple of tablespoons of flour and whisk until foamy and bubbly.

Whisk in the milk, then shredded sharp cheddar, whisking before adding more; stir in taco seasoning and diced Hatch green chilies. Taste.

Mix three quarters of a pound of 80-20 beef with a quarter pound of pork chorizo, a bit of taco seasoning and a shot of neutral oil, spreading the chorizo evenly; overworking does not matter because the patties are smashed. Roll into four even balls and rest a few minutes.

Put the blackened poblano in a paper bag for 10 minutes so it steams and the skin comes off easily.

Pull off the skin (a little left adds char) and clean out the seeds; cut into pieces.

Spread a little oil on the hot surface, add the balls and smash them thin; cook briefly. Toast the buns in the chorizo grease.

Flip the patties, top with poblano pieces and cheese, and cover to melt.

Build the burgers: bottom bun, two patties, top bun; cut them.

Heat the fajita pan to 800 degrees, pour in cheese sauce and set the burgers face down in it.