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Chuck’s Sloppy Burger

My wife bought a can of Sloppy Joe sauce and my creative mind thought of this recipe. I created, wrote, and cooked this recipe. It was a success everyone loved it.


Chuck’ Sloppy Sauce and Patties

1/2 cup Sutter Home Cabernet Sauvignon

1/4 cup Colavita Extra Virgin Olive oil, plus some for preparing the grill grates

1/4 cup green Bell pepper, diced

1/4 cup onion, diced

3 cloves garlic, minced

1 1/2 teaspoons Italian seasoning

1 1/2 teaspoons chili powder

1 1/2 teaspoons salt

1/8 teaspoon cayenne pepper

1 8-ounce can tomato sauce

2 teaspoons Worcestershire sauce

1 12 pounds fresh 80/20 ground Chuck Essex

Reynolds Parchment Paper

6 slices of California Sharp Cheddar cheese

The Sloppy Finishers

6 King’s Hawaiian Savory Butter rolls

12 tablespoons butter, at room temperature

3/4 cup mayo

6 lettuce leafs, burger size

18-24 Dill pickle slices

6 NatureSweet Cherub Tomatoes, sliced, lightly salt and peppered

1 California Avocado, seeded, peeled, and sliced thinly


Pour the Sutter Home Cabernet Sauvignon and Colivata Extra Virgin Olive oil in a large bowl. Add the peppers, onion, garlic, Italian seasoning, chili powder, salt, pepper, tomato sauce, Worcestershire sauce, and whisk together. Skim off 1/4 cup of the Chuck’s Sloppy sauce and set aside until needed. Add the ground Chuck with the remaining sauce. Using a large spoon gently blend together. Set aside, let the meat marinade, and reach room temperature.

Prepare the grill grates with the Colavita Extra Virgin Olive oil and preheat to medium-high.

Form 6 patties using the large spoon, Reynolds Parchment Paper, and a plate to flatten. Add them to the grill for 5-7 minutes. Open the King’s Hawaiian rolls and spread the butter on the insides. Blend the reserved Chuck’s Sloppy sauce and with the mayo in a medium size bowl. Turn the patties, add a slice of the California Sharp Cheddar cheese and grill another 3-4 minutes. Place the King’s Hawaiian rolls buttered side down on the grill to toast to a light golden brown. Grill another 2-3 minutes and remove all to rest for a few minutes. Spread the Chuck’s Sloppy Mayo on the roll insides, add a cheeseburger patty to the roll bottoms, place a lettuce leaf on each, add 3-4 pickle slices next, the NatureSweet tomatoes, and the Avocado slices. Crown with the roll top, serve, and enjoy.

Prep Time: 45 minutes. Grill Time: 10-14 minutes.


I enjoy writing recipes with a little humor in them, but still very delicious. My family enjoyed the burgers and got kick out of the recipe. The only problem is they have started calling me Sloppy Dad, Sloppy Grandpa, and Sloppy Great Grandpa. That’s ok, I enjoy it.