This is what happens when the store has lots of dark green poblanos for sale, and I have a lot of goat cheese to use up in the fridge.

Method:

Roast two poblanos in cast iron until fully chared, skin side up.  Remove from heat and reserve.  Add half a large sweet onion to pan, roast until lightly charred and starting to cook through.  Remove skin from cooled peppers, dice, and add back to pan with whole grain mustard, a big pinch of brown sugar, S&P, and just enough water to help it start to come together.  Heat until onions are cooked through and relish begins to come together.

Aggressively season burgers with S&P and grill to desired doneness, topping with Beltane Farm or other brand goat cheese after the flip.  Serve on toasted buns.