Spicy jalapeno smashburger with roasted poblano cream

Halve two poblanos, remove seeds and stem, and roast in the oven about 25 minutes; or lightly oil them and blister black all over on direct heat or with a torch.

Steam the peppers in a sealed bag, or a bowl covered with plastic wrap, 10 to 15 minutes; peel off the blackened skin, a little left on is fine.

Process the poblano pulp with a clove of garlic and lime juice, then sour cream; loosen with about two tablespoons of milk. If the processor is too big to blend it, chop and mix by hand. Season with salt and pepper.

Wearing gloves, seed the jalapenos, removing the membrane, slice thin and cut into small bits; finely cut a little onion.

Mix the ground beef with the jalapeno, onion, about a tablespoon of squeezed garlic and BFF seasoning; divide into three equal balls for a triple.

Brush the top bun with beaten egg white and coat with minced dried onion; bake about three minutes in a 300 oven so it adheres.

Oil the griddle, put down the balls and smash; season one side only.

Crisp the bun cut sides in a little oil.

Flip the patties after about 30 seconds more and top with Colby pepper jack.

Build: bottom bun, poblano cream, the stacked patties, then the onion-topped bun.