Sloppers actually originated in Pueblo, Colorado, a city not too far south of Denver. This kind of burger is a Denver favorite.
It’s messy—or sloppy, thereby earning its name—but it’s delicious! It features green chili, which is a staple dish found in the Denver area. This is my homage to the Denver Broncos.
4 tablespoons extra virgin olive oil
½ cup onions, sliced the long way
1 lb. white ground turkey
½ teaspoon celery salt
½ teaspoon onion powder
½ teaspoon black pepper
1 teaspoon old-fashioned mustard
2 burger buns
4 slices Swiss cheese (2 per burger), plus 2 more slices for serving
2 slices tomato (1 per burger)
4 tablespoons green chili (or more depending on how sloppy you want it)*
In a skillet, sauté your onions in 2 tablespoons of olive oil over medium-high heat until your onions caramelize (5-7 minutes).
Set aside and keep warm.
Warm your green chili in a small pot and keep hot, without reducing, as you prepare the rest of the burger.
In a large mixing bowl, season your turkey with celery salt, onion powder, and black pepper.
Then mix in 1 egg and old-fashioned mustard.
Mix well and then form two patties.
Add another 2 tablespoons of olive oil to the skillet you cooked your onions in.
Heat the skillet over medium-high heat for about 5 minutes.
Add your patties into skillet and let cook for 5 minutes on each side. (Only flip your patties once or you might lose the patties’ shape).
Check your burgers doneness by taking their temperature. You want the inside of the burger at 165 degrees F.
While your burgers are cooking, toast your buns with 2 slices of cheese on the bottom bun.
Top the cheese-covered bottom bun with the turkey burger, tomato, and onions.
Place the top bun on top and cover with another slice of Swiss cheese. Repeat with the second burger.
To serve, place both Swiss cheese-topped burgers in bowls and pour generous helpings over green chili over them. This should melt the cheese on top and make for a messy, gooey and delicious burger! Enjoy!