These beer-steam cheeseburgers come out ridiculously juicy thanks to one simple trick—letting the beer do the cooking. The steam melts the cheese perfectly and keeps the meat tender from edge to edge.

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Heat 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 ...