Rosemary Chimichurri Burgers with Tillamook Cheddar and Mojo Mango Salsa - Sutter Home Family Vineya

Ingredients

• 1 1/2 cups roughly chopped fresh parsley
• 1 cup roughly chopped fresh rosemary
• 1 cup chopped red onion
• 1/2 cup mango nectar
• 1/3 cup Colavita Extra Virgin Olive Oil
• 1/4 cup red wine vinegar
• 3 tablespoons chopped fresh garlic
• 2 tablespoons lime juice
• 1 teaspoon sea salt
• 1 teaspoon coarse grind black pepper
• 2 cups diced fresh mango
• 1/2 cup diced fresh pineapple
• 3 tablespoons fresh lime juice
• 2 tablespoons minced red onion
• 2 tablespoons minced fresh jalapeno
• 1 tablespoon Colavita Extra Virgin Olive Oil
• 3/4 teaspoon sea salt
• 2 red onions, sliced 1/2“ thick
• 1 cup Colavita Extra Virgin Olive Oil
• 2 pounds ground chuck
• 1/4 cup red onion
• 3 tablespoons mango nectar
• 2 tablespoons chopped fresh parsley
• 2 teaspoons sea salt
• 1 1/2 teaspoons coarse grind black pepper
• Vegetable oil, for brushing grill rack
• 6 oz. shredded Tillamook Cheddar cheese (use other sharp cheddar if Tillamook is unavailable)
• 6 Kaiser rolls, split