This post contains affiliate links. Please see our disclosure policy.
Since moving to Louisville, KY a couple of years ago, there is one thing everyone wants to try when they visit me here and that is a Kentucky Hot Brown Sandwich. This delicious sandwich was invented back in the early 1900’s to serve late night guests at the Brown Hotel here in Louisville. The Hot Brown is made up of Texas toast topped with thick slices of roasted turkey, bacon, mornay sauce, and roasted tomatoes. There is little doubt as to why the sandwich is so famous. When my friends at Martin’s Famous Potato Rolls and Bread reached out to me to create a recipe using their Potato Rolls, I knew I wanted to make something that fused influences from my new hometown with my love for grilling! Now sit back, grab a glass of sweetened ice tea, and enjoy this post for Kentucky Hot Brown Burger with Martin’s Potato Rolls
Kentucky Hot Brown Burger with Martin’s Potato Rolls
The ingredients couldn’t be any easier: tomatoes, ground beef, Pecorino Romano cheese, thick sliced turkey, bacon, cream, milk, flour, butter and of course Martin’s Potato Rolls/Bread.
For this recipe, I used my Big Green Egg MiniMax. Light the charcoal and get MiniMax up to 500°. Place the hamburger patties directly over the flames and grill them about 4 minutes per side. When they are done, take them off the Big Green Egg and let them rest as you prepare the sauce
For the sauce melt the butter and whisk in the flour to form a roux. When you are happy with the consistency of your roux, mix in the cream and milk slowly whisking the entire time. Once you have a smooth mixture remove from the heat and add in the cheese, salt and pepper. Now you are ready to assemble the sandwich and pour the cheese sauce over top.
There is no right way to assemble this burger, so have fun. I made Texas toast using the Martin’s Potato Bread by removing the crust, adding a mix of softened butter with garlic powder, and toasting to a golden brown. Used the toast as a base then piled on the turkey, burger patty, bacon, roasted tomatoes and cheese sauce. This is a seriously good burger!
Kentucky Hot Brown Burger with Martin’s Potato Rolls
In addition to the open faced Kentucky Hot Brown Burger shown above, you can you a grilled Martin’s Potato Bun to make a burger you can eat with your hands instead of a knife and fork. it’s best you grab plenty of napkins for this one!
Martin’s Summer Sweepstakes featuring Big Green Egg
How to Enter
To enter the Sweepstakes, visit the following webpage: https://www.martinssummersweeps.com and fill out the sweepstakes entry form. Each entrant is limited to one entry per day. Each entrant may only use one email address to enter the Sweepstakes. Submissions that do not adhere to these Official Rules as determined by Sponsor in its sole discretion will be considered void.
Submission Period
All entries must be submitted within the time period beginning Monday, April 29, 2019 at 8:00 am ET and ending Monday, May 27, 2019 at 11:59 pm ET to be eligible.
Sponsor reserves the right to extend or shorten the submission period at its sole discretion.
How to Win; Prizes
Three randomly selected entrants will each win a prize.
- The first place winner will win one Large Big Green Egg® package consisting of one Large Big Green Egg, Nest™, mates, bag of organic lump charcoal, charcoal starters, grill gripper, and ash tool (approximate retail value: $1,200).
- The second place winner will win one MiniMax Big Green Egg package consisting of one MiniMax Big Green Egg, bag of organic lump charcoal, charcoal starters, grill gripper, and ash tool (approximate retail value: $599); and
- The third place winner will win The Big Green Egg Cookbook (approximate retail value: $50).
The first and second place prizes will require assembly. Visit BigGreenEgg.com for assembly information.
Kentucky Hot Brown Burger with Martin's Potato Rolls
Ingredients
- 1 pound 80/20 ground beef
- 1 package Martin's Potato Rolls or Martin's Potato Bread
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 8 oz. Heavy Cream
- 8 oz. Milk
- ½ Cup of Pecorino Romano Cheese
- Salt and Pepper
- 4 thick slices of Roasted Turkey Breast
- 8 Slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced
Instructions
- Form the hamburger meat in to 4 patties 1/4 lb each
- Preheat your Big Green Egg to 500°
- Grill 4 minutes per side over direct heat and let rest while you make the sauce
- In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux)
- Continue to cook roux for two minutes over medium‑low heat, stirring frequently
- Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes
- Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth
- Add salt and pepper to taste
- If you are using the Martin's Potato Bread, cut off the crust, rub with a little softened butter and garlic powder, then broil for 1-2 minutes until you have toast
- Roast the sliced tomatoes under the broiler for 2-3 minutes until sightly charred
- Place the bread on the bottom of your plate, add a slice of turkey, the hamburger patty, two slices of bacon, a couple slices of roasted tomato
- Pour the cheese sauce on top
- Serve immediately and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
