If you love Southern comfort food with a grilled twist, these Kentucky Hot Brown Burgers on the Big Green Egg belong on your next cookout menu. Inspired by the famous open-faced Louisville sandwich, this version translates those iconic flavors into a stacked, indulgent burger built for live-fire cooking.
The traditional Kentucky Hot Brown features roasted turkey, crispy bacon, tomato and a creamy Mornay sauce served on toast. This recipe keeps those core elements but swaps the toast for a juicy grilled beef patty, making it perfect for burger lovers and Big Green Egg enthusiasts alike. Fire up the grill, pair the meal with sweet tea or a favorite cocktail, and enjoy a hearty backyard take on a regional classic.
Gathering the Ingredients
The ingredient list is straightforward but delivers big flavor. This recipe layers classic Hot Brown components on a grilled beef patty: ground beef, roasted or deli turkey, bacon, roasted tomatoes and a rich Mornay cheese sauce. Use soft potato or brioche-style rolls to balance the richness.
Key ingredients you’ll need: 80/20 ground beef, soft rolls (potato rolls recommended), thick-cut roasted turkey or deli slices, bacon, roma tomatoes, butter, all-purpose flour, heavy cream, milk, Pecorino Romano (or another firm, salty cheese), kosher salt and black pepper. Simple pantry staples combine to recreate the Hot Brown profile with a grilled backbone.
Big Green Egg Setup and Cooking the Burgers
Set your Big Green Egg for direct grilling and heat it to about 500°F. A hot grill provides a well-seared crust and that characteristic grilled flavor that stands up to the rich toppings.
Form 1 pound of 80/20 ground beef into four 1/4‑lb patties. Grill the patties over direct heat for roughly 4 minutes per side, adjusting time for thickness and preferred doneness. Look for a nicely browned exterior with visible grill flavor. After cooking, remove the patties and let them rest while you finish the toppings and make the Mornay sauce.
Making the Mornay Sauce
The Mornay sauce is what makes the Hot Brown unmistakable. Start by melting butter in a saucepan over medium heat. Whisk in the flour to make a smooth roux and cook for 1–2 minutes without browning. Gradually whisk in the heavy cream and milk, keeping the mixture smooth. Bring the sauce to a gentle simmer so it thickens slightly, then remove from the heat and stir in grated Pecorino Romano until the sauce is velvety. Season to taste with kosher salt and freshly ground black pepper. Keep the sauce warm for assembly.
Preparing the Toppings
Cook bacon until crisp and drain on paper towels. If you want a more authentic Hot Brown base, lightly butter rolls or slices of potato bread, season with a touch of garlic powder, and toast or broil them until golden. Slice roma tomatoes and briefly roast or broil until they’re softened and slightly charred; the bit of caramelization adds bright, savory flavor that cuts through the richness.
Assembling the Kentucky Hot Brown Burgers
To build each burger: place the toasted roll or potato slice as the base, layer on a slice of roasted turkey, set the rested grilled patty on top, add two slices of crisp bacon and a few roasted tomato slices. Spoon a generous amount of warm Mornay sauce over everything and finish with the top roll if desired. This is a hearty, saucy burger—expect it to be indulgent and slightly messy in the best way.
Final Thoughts
These Kentucky Hot Brown Burgers on the Big Green Egg are a celebration of bold flavors: a juicy grilled burger, savory turkey, crispy bacon, roasted tomato and a silky Mornay sauce. They’re meant for special meals and hungry guests rather than everyday dining. Serve with kettle chips, fries, coleslaw or potato salad, and consider a cold sweet tea or a bourbon-forward drink to complement the Southern roots of the dish.
If you prepare the cheese sauce ahead of time, reheat gently and add a splash of milk if it thickens too much. Store leftover components separately in airtight containers for up to three days and reheat the sauce slowly before serving.
Kentucky Hot Brown Burger FAQ
What is a Kentucky Hot Brown?
The Kentucky Hot Brown is a classic open-faced sandwich that originated in Louisville. It typically includes turkey, bacon, tomato and Mornay sauce served on toast. This recipe adapts those flavors to a stacked burger format.
Can I make Kentucky Hot Brown Burgers without a Big Green Egg?
Yes. These burgers can be cooked on any charcoal or gas grill, or even in a hot cast-iron skillet on the stovetop. The key is a strong sear to develop flavor that stands up to the sauce and toppings.
What is Mornay sauce?
Mornay is a cheese-enriched béchamel. It provides the rich, creamy topping that defines the Hot Brown experience.
Can I use deli turkey instead of roasted turkey?
Thick-cut deli turkey slices work well and simplify the recipe. Leftover roasted turkey is an excellent alternative when available.
What side dishes pair well with Kentucky Hot Brown Burgers?
Classic sides include French fries, kettle chips, coleslaw, potato salad or a simple green salad. Pickles or baked beans also complement the rich flavors.
Can I make the cheese sauce ahead of time?
Yes. Make the Mornay sauce ahead and reheat gently over low heat, thinning with a little milk if necessary to reach the desired consistency.
How should I store leftovers?
Keep burger components in separate airtight containers in the refrigerator for up to three days. Reheat the sauce slowly and crisp the bacon again if needed before assembling.
Recipe: Kentucky Hot Brown Burgers on the Big Green Egg
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
Burger
- 1 lb 80/20 ground beef (forms four 1/4‑lb patties)
- 1 package potato rolls (or soft burger rolls)
- 4 thick slices roasted turkey breast (or deli turkey)
- 8 slices bacon, cooked until crisp
- 2 roma tomatoes, sliced and roasted
Mornay Sauce
- 2 oz (about 4 tbsp) butter
- 2 oz (about 1/4 cup) all-purpose flour
- 8 oz heavy cream
- 8 oz whole milk
- ½ cup grated Pecorino Romano (adjust to taste)
- Salt and freshly ground black pepper
Instructions
- Form the ground beef into four 1/4‑lb patties and season with salt and pepper.
- Preheat your Big Green Egg (or grill) to 500°F for direct grilling.
- Grill the patties 4 minutes per side over direct heat, or until desired doneness. Remove and rest.
- In a small saucepan, melt the butter, whisk in the flour and cook over medium‑low until the roux forms a smooth paste, about 1–2 minutes.
- Whisk in heavy cream and milk gradually, then cook over medium heat until the mixture begins to simmer and thicken, 2–3 minutes.
- Remove from heat and whisk in the Pecorino Romano until the sauce is smooth. Season with salt and pepper to taste. Keep warm.
- If using potato rolls or potato bread, butter lightly, add a pinch of garlic powder if desired, and toast or broil briefly until golden.
- Roast sliced tomatoes under the broiler 2–3 minutes until slightly charred.
- Assemble: place toasted roll or bread on the plate, add a slice of turkey, the hamburger patty, two bacon slices and roasted tomato slices.
- Ladle warm Mornay sauce over the top, serve immediately and enjoy.