Hot Brown Burgers: A Decadent Twist on a Kentucky Classic
Melted cheese sauce, smoky bacon, and ripe tomato come together for a crave-worthy meal.
Hot Brown Burgers are a mouthwatering tribute to Louisville’s famous Hot Brown sandwich. They blend the juiciness of a classic burger with the rich flavors of roasted turkey, smoky bacon, and a velvety cheese sauce. This recipe reimagines Southern comfort, stacking layers of indulgence on a toasted bun for a meal that’s as hearty as it is unforgettable.
What Is a Hot Brown?
The Hot Brown sandwich was first served at the Brown Hotel in Louisville, Kentucky, during the 1920s. Traditionally, it features roast turkey piled onto toast, slathered in a creamy Mornay sauce, and broiled until bubbling and golden, then topped with crispy bacon and juicy tomato slices. This luxurious open-faced sensation quickly became a Derby-week legend and a favorite throughout bluegrass country.
The Inspiration: Burger Meets Icon
Savory beef patties and Buns stand in for bread. Turkey is swapped for ground beef, with all the original’s signature toppings—Mornay sauce, tomato, crisp bacon—retained for a truly decadent interpretation. The burger format makes this Kentucky classic accessible at any gathering, from backyard cookouts to casual dinner parties.
Key Ingredients for Authentic Flavor
- Ground Beef: Choose high-quality ground chuck with 20% fat for juicy, flavorful patties.
- Mornay Sauce: A smooth cheese sauce made from butter, flour, milk, and shredded Gruyère (or sharp cheddar), plus Parmesan for extra depth.
- Thick-cut Bacon: Smoky, crispy strips add crunch and a savory backbone.
- Fresh Tomato Slices: Acidity balances the richness of the cheese and beef.
- Buns: Choose substantial, bakery-style buns sturdy enough for saucy toppings.
- Butter: For toasting buns and enriching the sauce.
- Seasonings: Nutmeg, salt, pepper, and hot sauce for complexity.
Hot Brown Burger: Step-by-Step Recipe
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef (80/20) | 1 1/2 lbs | Form into 4-6 patties |
| Thick-cut bacon | 8 slices | Cooked until crispy |
| Tomato | 1 large | Sliced crosswise |
| Gruyère cheese | 1 cup, shredded | For Mornay sauce |
| Parmesan cheese | 1/4 cup, grated | For Mornay sauce |
| Butter | 2 tbsp | For sauce and buns |
| Flour | 2 tbsp | Mornay thickener |
| Milk | 1 1/2 cups | Whole is best |
| Salt & pepper | To taste | Season everything |
| Ground nutmeg | Pinch | Optional |
| Hot sauce | To taste | Cayenne, Tabasco… |
| Bakery-style buns | 4-6 | Split and toasted |
Instructions
- Cook the Bacon: Pan-fry bacon over medium heat until shatteringly crisp. Drain on paper towels.
- Make the Mornay Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until pale golden (about 1 minute).
- Slowly whisk in milk, ensuring no lumps form. Simmer, stirring, until thickened (2–3 minutes).
- Remove from heat; stir in shredded Gruyère, Parmesan, a pinch of nutmeg, and hot sauce for zip. Season to taste with salt and pepper.
- Toast the Buns: Brush cut sides of buns with melted butter; toast in a hot skillet or under a broiler until golden and crisp.
- Shape and Cook Burger Patties: Form beef into equal-sized balls (loosely packed for tender texture). Season generously.
- Heat skillet, griddle, or grill to high. Sear patties for 2–3 minutes per side, until browned and medium-rare to medium (160°F internal temp).
- Stack the Burgers:
- Place patty on bun base. Spoon warm Mornay sauce generously over top.
- Add one or two crispy bacon strips and a juicy tomato slice.
- Finish with top bun (optional; true Hot Browns are open-faced).
Pro Tips for the Perfect Hot Brown Burger
- Do Not Overwork the Beef: Gently form the patties—handling too much compacts them.
- Mornay Must Be Smooth: Whisk thoroughly. If the sauce seems too thick, thin with extra splash of milk.
- Cheese Choices: For added Southern flavor, swap Gruyère for sharp white cheddar or smoked gouda.
- Broiling for a Browned Top: For an authentic finish, broil the assembled burgers briefly to bubble and brown the sauce.
- Tomato Selection: Use ripe, summer tomatoes for maximum taste.
Variations and Substitutions
- Ground Turkey
- For a lighter spin, use lean ground turkey or chicken in place of beef.
- Vegetarian Version
- Swap beef for grilled portobello mushrooms or a plant-based patty. Substitute vegetarian bacon for garnish.
- Louisville Twist
- Add a dash of bourbon to the Mornay sauce for a local flair.
- Southern Add-ons
- Top with sautéed mushrooms, or sprinkle with fresh chives.
What others are reading
Serving Suggestions
- Pair With: Creamy coleslaw, sweet potato fries, or a simple green salad.
- Drink Matches: Kentucky bourbon, classic pilsner, or sweet iced tea.
- Presentation: Serve open-faced and finish under a broiler for that signature golden crust.
Nutritional Information
Hot Brown Burgers are rich and indulgent! Each serving (with sauce and bacon) packs roughly:
- Calories: 800–950
- Protein: 45–50g
- Fat: 50–62g
- Carbohydrates: 38–42g
For a lighter meal, opt for leaner beef and reduce the sauce quantity. Serve with plenty of fresh vegetables.
Frequently Asked Questions (FAQs)
Q: Can I make the Mornay sauce ahead of time?
A: Absolutely! Prepare the Mornay sauce up to one day in advance, cool, and refrigerate. Gently rewarm before assembling burgers, thinning with a touch of milk if needed.
Q: What’s the best cheese combination?
A: Classic Hot Brown uses Gruyère and Parmesan, but sharp white cheddar or smoked gouda can add Southern flair.
Q: How do I keep my burgers juicy?
A: Choose beef with 20% fat, avoid pressing patties while cooking, and don’t overmix the meat.
Q: Are Hot Brown burgers always open-faced?
A: Traditionally, yes! But feel free to top with the other half of the bun for ease of handling if you prefer.
Q: Can the recipe be doubled for a crowd?
A: Yes. Mornay sauce can be scaled, and burgers cooked in batches or on a large grill. Keep sauce warm to prevent skin from forming.
Conclusion: Celebrate Kentucky Heritage With Every Bite
The Hot Brown Burger transforms Derby-week nostalgia into a modern comfort food masterpiece. With creamy Mornay sauce, seared beef, crispy bacon, and tomato, it’s indulgent but balanced, celebratory but approachable. Whether entertaining guests, watching the big race, or simply craving decadence, this recipe brings the soul of Kentucky to your table in burger form. Try it once, and it may become your new burger-night tradition!
References
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