Kentucky

Hot Brown Burger

A burger tribute to Louisville's legendary Hot Brown sandwich from The Brown Hotel. Juicy turkey burger topped with crispy bacon, fresh tomato, and smothered in rich, cheesy Mornay sauce. Pure Kentucky elegance.

⏱ Total 45min 🍴 Serves 4 ⭐ Louisville Classic 🧀 Turkey

Equipment Needed

🍳 Large Skillet
🥣 Saucepan
🍽 Whisk
🥨 Spatula
🧂 Meat Thermometer

Instructions

1

Cook the bacon: Arrange bacon slices in a cold skillet. Cook over medium heat, flipping occasionally, until crispy (about 8-10 minutes). Transfer to paper towels and set aside.

2

Make the Mornay sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden (this is your roux). Gradually whisk in warm milk, stirring constantly to prevent lumps.

Tip: Warm the milk before adding - this prevents lumps and helps the sauce come together smoothly.
3

Finish the sauce: Continue cooking and stirring until sauce thickens, about 5 minutes. Remove from heat and stir in Parmesan, Gruyere, nutmeg, salt, and white pepper. Keep warm over very low heat, stirring occasionally.

4

Mix the turkey patties: In a large bowl, combine ground turkey, breadcrumbs, egg, salt, pepper, garlic powder, and poultry seasoning. Mix gently until just combined - don't overwork.

5

Form the patties: Divide the mixture into 4 equal portions. Form into patties about 3/4 inch thick. Make a slight indentation in the center of each.

6

Cook the patties: Heat a skillet over medium-high heat with a drizzle of oil. Cook turkey patties for 5-6 minutes per side until internal temperature reaches 165°F. Turkey must be fully cooked.

Tip: Don't press down on the patties while cooking - you'll squeeze out the juices and end up with dry burgers.
7

Toast the buns: Spread softened butter on the cut sides of the brioche buns. Toast in a skillet or under the broiler until golden brown.

8

Assemble the base: Place a turkey patty on each bottom bun. Top with fresh tomato slices.

9

Add bacon and sauce: Cross two strips of crispy bacon over the tomatoes. Ladle a generous amount of warm Mornay sauce over everything.

10

Garnish and serve: Sprinkle paprika over the Mornay sauce for color. Add the top bun and serve immediately. Have extra napkins ready - this is beautifully messy!

💡 Pro Tips & Variations

  • The Brown Hotel original: The classic Hot Brown is open-faced - skip the top bun and broil briefly to brown the sauce for a more authentic presentation.
  • Use dark meat turkey: Ground dark meat turkey (or a blend) makes juicier burgers than all-white meat.
  • Make sauce ahead: Mornay sauce can be made ahead and reheated gently with a splash of milk to thin if needed.
  • Kentucky bourbon glaze: Add a splash of bourbon to the Mornay sauce for a true Kentucky twist.
  • Pecorino substitute: Traditional Hot Browns use Pecorino Romano - substitute for Parmesan if you prefer a sharper, saltier flavor.
  • Add pimento: Stir diced pimentos into the Mornay sauce for color and a slight Southern pimento cheese vibe.
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