Rosemary Chimichurri Burgers with Cheddar and Mojo Mango Salsa

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Rosemary Chimichurri Sauce:
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 fresh lime juice
1 teaspoon sea salt
1 teaspoon coarse grind black pepper
Mojo Mango Salsa:
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
Chimi Onions:
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 Cheddar cheese
6 Kaiser rolls, split



• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. • To make the Chimichurri, wash and thoroughly dry the parsley and rosemary. Pick off the leaves and transfer them to a food processor. Add the onion, nectar, olive oil, vinegar, garlic, and lime juice and process until fairly smooth. Scrape the mixture into a medium bowl and stir in the salt and pepper. Cover and set aside. • To make the salsa, thoroughly combine the mango, pineapple, lime juice, onion, jalapeno, olive oil and salt in a medium bowl. Cover and refrigerate until serving. • To make the Chimi onions, baste both sides of the onion slices with olive oil and place slices on grill rack. Spread the top of each slice with Chimi sauce, cover and cook until onions are lightly browned on the bottom. Baste slices with olive oil, turn slices, and spread each slice with Chimichurri. Cover and cook, basting occasionally with Chimichurri and olive oil, until slices and soft and nicely browned. Remove onions from grill rack and place in a medium bowl. Using tongs, separate rings and stir to evenly mix onions, Chimichurri and olive oil. Keep warm until serving. • To make the patties, spread the chuck out in a large, shallow pan. Evenly distribute the onion, nectar, parsley, salt and pepper over the meat. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. • To cook the patties, scrape the grill rack clean and brush the grill rack with vegetable oil. Place the patties on the rack, spread each patty with Chimichurri, cover, and cook until browned on the bottom, about 3 to 4 minutes. Turn the patties and spread the cooked side with Chimichurri. Cover and cook until done to preference, about 3 to 4 minutes longer for medium. During the last few minutes of cooking, put an equal portion of the cheese on each patty to melt, and place rolls, cut side down, on the outer edges of the rack to toast lightly. • To assemble the burgers, on each roll bottom, place an equal portion of onions, a patty, and an equal portion of salsa. Add the roll tops and serve. Makes 6 burgers.