Chuck’s Sloppy Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

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.