If you enjoy regional comfort food with a grilled twist, these Kentucky Hot Brown Burgers on the Big Green Egg belong on your menu. Inspired by the Louisville original, this burger captures everything people love about the Hot Brown and turns it into an indulgent backyard creation.
The classic Kentucky Hot Brown is an open-faced sandwich piled with roasted turkey, crispy bacon, tomato, and a rich Mornay sauce. It originated at Louisville’s Brown Hotel and has been a Southern comfort favorite ever since.
This burger keeps those hallmark flavors but replaces the toast with a juicy grilled patty cooked on the Big Green Egg. You still get the bacon, turkey, tomato, and creamy cheese sauce, all assembled into a hearty burger that celebrates live-fire cooking. Fire up the Egg, pour a glass of sweet tea if you like, and let’s build a Louisville classic for the grill.
Gathering the Ingredients
The ingredient list for these Kentucky Hot Brown Burgers is straightforward, especially given how decadent the final result feels. You’re translating the classic sandwich flavors into a burger tailored for the Big Green Egg.
For this recipe you’ll need tomatoes, ground beef, Pecorino Romano cheese, thick-sliced turkey, bacon, heavy cream, milk, flour, butter, and soft burger rolls.
Simple components, impressive payoff. The magic happens when these familiar Hot Brown elements are combined on a grilled burger.
Big Green Egg Setup and Cooking the Burgers
For this cook I used a Big Green Egg MiniMax, but any Big Green Egg or similar charcoal grill will work. Set up for direct grilling and bring the temperature to about 500°F.
When the grill is hot, sear the patties directly over the coals for roughly 4 minutes per side, adjusting for thickness and your preferred doneness.
Look for a well-seared crust and pronounced grilled flavor — these patties will be topped with rich components, so a bold sear helps balance the dish.
After cooking, remove the burgers and let them rest while you make the Mornay sauce and prepare toppings.
Making the Mornay Sauce
While the patties rest, prepare the rich cheese sauce that defines the Hot Brown. Start by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for one to two minutes to form a smooth roux without browning it.
Slowly whisk in the heavy cream and milk, stirring until the mixture smooths and begins to thicken. When the sauce reaches a creamy consistency, remove it from the heat and stir in grated Pecorino Romano until fully melted and incorporated. Season with kosher salt and freshly ground black pepper to taste.
Preparing the Toppings
While the Mornay sauce finishes, crisp the bacon and drain it on paper towels. For a traditional Hot Brown base, use buttered and toasted rolls or Texas toast: spread softened butter with a little garlic powder on the rolls and toast until golden.
Roast or grill tomato slices until softened and lightly caramelized — this brings the classic Hot Brown tomato flavor and adds depth to the assembled burger.
Assembling the Kentucky Hot Brown Burgers
Assembly is the satisfying part. Start with the toasted roll, add a slice of turkey, set the grilled burger on top, then layer on two slices of crispy bacon and roasted tomato. Spoon a generous amount of warm Mornay sauce over everything.
There’s no single right way to stack this burger — just be sure each bite includes the turkey, bacon, tomato, and that creamy cheese sauce. Expect a messy, luxurious sandwich in the best sense.
Final Thoughts
If you love bold burgers and classic comfort food, these Kentucky Hot Brown Burgers on the Big Green Egg are well worth the effort. They capture the spirit of the Louisville original while delivering a grilled, burger-centered experience built for generous appetites.
The combination of a juicy grilled patty, roasted turkey, crispy bacon, roasted tomato, and creamy Mornay sauce is unapologetically indulgent. This isn’t an everyday burger — and that’s the point.
Serve with kettle chips, fries, coleslaw, potato salad, or a simple pickle. For a Kentucky touch, pair with cold sweet tea or a bourbon-forward cocktail. Make this when you want something big, flavorful, and fun.
Kentucky Hot Brown Burger FAQ
What is a Kentucky Hot Brown?
A Kentucky Hot Brown is a celebrated open-faced sandwich from Louisville’s Brown Hotel, typically made with turkey, bacon, tomato, and Mornay sauce.
Can I make Kentucky Hot Brown Burgers without a Big Green Egg?
Yes. You can cook the patties on any grill or in a cast-iron skillet if you don’t have a Big Green Egg.
What is Mornay sauce?
Mornay sauce is a cheese-enriched béchamel, creating a smooth, creamy topping that defines the Hot Brown.
Can I use deli turkey instead of roasted turkey?
Absolutely. Thick-cut deli turkey keeps the recipe simple, while leftover roasted turkey adds extra flavor when available.
What side dishes go well with Kentucky Hot Brown Burgers?
French fries, kettle chips, potato salad, coleslaw, baked beans, or a light green salad all pair nicely.
Can I make the cheese sauce ahead of time?
Yes. Make the Mornay sauce in advance and reheat gently over low heat, thinning with a splash of milk if necessary.
How do I store leftovers?
Keep components separate in airtight containers for up to three days. Reheat the sauce gently before serving and reassemble the burgers when ready to eat.
Kentucky Hot Brown Burgers on the Big Green Egg
Ingredients
Burger Ingredients:
- 1 pound 80/20 ground beef
- 1 package potato rolls
- 4 thick slices of roasted turkey breast
- 8 slices bacon, cooked
- 2 roma tomatoes, sliced & roasted
Mornay Sauce Ingredients:
- 2 oz whole butter
- 2 oz all-purpose flour
- 8 oz heavy cream
- 8 oz milk
- ½ cup Pecorino Romano cheese, grated
- Salt and pepper
Instructions
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Form the ground beef into four 1/4 lb patties.
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Preheat your Big Green Egg (or grill) to 500°F.
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Grill patties over direct heat about 4 minutes per side, then let rest while you make the sauce.
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In a small saucepan, melt the butter and whisk in the flour to form a roux. Cook for about two minutes over medium-low, stirring frequently.
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Whisk in heavy cream and milk, cook over medium heat until the mixture begins to simmer, about 2–3 minutes.
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Remove from heat and whisk in the Pecorino Romano until smooth. Season with salt and pepper to taste.
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If using potato rolls or Martin’s bread, butter lightly, add a sprinkle of garlic powder, and broil or toast 1–2 minutes until golden.
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Roast the tomato slices under the broiler 2–3 minutes until slightly charred.
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Assemble: place the toast or roll bottom on a plate, add a slice of turkey, the hamburger patty, two slices of bacon, and roasted tomato slices.
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Spoon the warm Mornay sauce over the top, serve immediately, and enjoy.
Nutrition information is an approximation.