Place poblano peppers over a medium-high flame or a skillet on medium-high setting. Turning on all sides with tongs to roast evenly. Skin should be blistered and lightly charred. Immediately place roasted peppers in a plastic bag. Seal bag and steam for 10 minutes.
Spray a fry pan with cooking oil and heat to medium-high. Break eggs, one at a time, and cook until desired doneness. Cover and keep on very low heat.
Remove peppers from bag and rub off charred skin with fingers or a paper towel. Skin will peel off easily. Remove poblano stems and seeds. Slice open and scrape veins and remaining seeds with a small knife. Slice in large strips. Keep warm.
In the meantime, place ground beef in a medium bowl. Add onion, garlic powder, paprika, cayenne pepper, salt and pepper. Mix with hands until all ingredients have combined. Divide into 4 patties.
Grill or cook patties in a cast iron skillet on stove top for 3-5 minutes on each side.
Place cooked patties on bottoms of sliced pretzel buns. Add lettuce, tomato, pepper strips, blue cheese and top with fried egg and pretzel bun top.
