Southwest Turkey Burgers

Dark green chili poblano is cooked over low to moderate heat. The darker the chili, the more fiery it will turn out.
Preheat the grill to medium-high heat.Cut the poblanos lengthwise in half; remove the seeds and shells. Place the poblanos, skin side down, on the grill rack; cook for 10 minutes or until they are lightly browned. Put the poblanos in a small zippered plastic bag; seal. Let stand for 15 minutes. Peel and cut into cubes.Put the bread in a food processor; chop 5 times or until large 1/2 cup crumbs form. Combine the breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 1/4 teaspoon chili powder, cumin, and the next 4 ingredients (via turkey); mix gently until smooth. Divide the turkey mixture into 4 equal portions; shape each portion into a 1/2-inch thick patty. Place the patties on a grill rack greased with cooking spray; saute for 3 minutes on each side or until tender.Combine remaining 1/4 teaspoon chili powder and mayonnaise. Place the bottom half of each bun on top of 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons of the mayonnaise mixture, and 1 bun top.