Roasted Serrano Chili Burger with Onion Relish - Sutter Home Family Vineyards

Ingredients

• 2 tablespoons finely minced loosely packed fresh cilantro
• 2 tablespoons minced fresh oregano
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground, coarsely ground black peppercorns
• 2 cups Colavita extra virgin olive oil
• 1 pound tomatillos, husked and halved
• 2 pounds tomatoes, halved
• 2 pounds sweet white onion, sliced ½” thick
• 1 pound red bell pepper
• 2 Serrano chilies, stems removed
• 4 large cloves of garlic
• 3 tablespoons Colavita extra virgin olive oil
• 2 pounds sweet white onion, julienned thinly
• 1 pound red bell pepper, stems, cores, seeds and ribs removed then julienned thinly
• 3 Serrano chilies, stems, seeds and ribs removed then julienned thinly
• ½ teaspoon freshly ground, coarsely ground black peppercorns
• 2 tablespoons tomato paste
• 1 tablespoon premium honey
• 1 cup finely minced sweet white onion
• ½ cup finely minced red bell pepper
• 2 Serrano chilies, stems removed and finely minced
• 2 ½ tablespoons finely minced loosely packed fresh cilantro
• 2 ½ tablespoons finely minced fresh oregano
• 3 tablespoons finely minced garlic
• 3 teaspoons coarse salt
• 3 tablespoons tomato paste
• 3 pounds freshly ground, ground chuck (ask butcher for 24% fat content)
• Vegetable oil for grill to prevent sticking
• 6 slices Monterey Jack cheese (ask deli for medium thickness)
• 6 Ciabatta rolls, cut in half widthwise
• 12 slices tomatoes (sliced thinly)