Beef, cheese, poblano and beer - an addictive burger emerges

Preheat the broiler. Lightly oil the chili on all sides and set it on a shelf about 4 inches from the heat source. Using tongs, turn the poblano often, until the skin is blackened on all sides, about 10 to 15 minutes.

Transfer the chili to a bowl, cover tightly with plastic wrap, and set it aside until it is cool enough to handle. When the chili is cool, peel and seed it and cut it into thin strips: put it back in the bowl.

In a large skillet cook the onion in 1 tablespoon of the oil, over medium heat, stirring occasionally, until the onion is golden brown, about 8 to 10 minutes. Add the cooked onion to the bowl with the chili and add salt and pepper to taste. Wipe out the skillet and set it aside.

In a small bowl stir together the mayonnaise, garlic and chipotle.

In the skillet, heat the remaining oil over medium high heat. Season the burgers on both sides with salt and pepper and add them to the skillet. Reduce the heat to medium and cook them for 2 minutes a side.

Transfer the burgers to a plate and pour off all but 2 tablespoons of the fat from the pan. Return the burgers to the pan and top each burger with one-sixth of the chili mixture, followed by a slice of cheese.

Pour the beer into the pan on top of the burgers and cover the pan with a lid. Reduce the heat to a simmer and let the burgers steam for 2 minutes or until the cheese is melted and the burgers are cooked to the desired degree of doneness (you can nick and peek inside one).

While the burgers are cooking, spread chipotle mayonnaise onto the bottom and top of each bun. Transfer the cooked cheeseburgers to the bottom half of the buns. Turn up the heat in the skillet and boil the liquid until it thickened. Spoon some of the reduced cooking liquid over each burger. Top with the remaining bun half.

Nutrition information per serving: 558 calories; 317 calories from fat; 35 g fat (11 g saturated; 0 g trans fats); 96 mg cholesterol; 828 mg sodium; 27 g carbohydrate; 2 g fiber; 5 g sugar; 34 g protein.

Sara Moulton is host of public television's "Sara's Weeknight Meals." She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including "Cooking Live." Her latest cookbook is "Home Cooking 101."

Associated Press