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If you love regional comfort food with a grilled twist, these Kentucky Hot Brown Burgers on the Big Green Egg deserve a spot on your menu. Inspired by the famous Louisville original, this burger takes everything people love about the classic Hot Brown and turns it into an over-the-top backyard cook.
The original Kentucky Hot Brown is a legendary open-faced sandwich loaded with roasted turkey, crispy bacon, tomato, and rich Mornay sauce. It was created at Louisville’s Brown Hotel and has remained a Southern comfort food icon ever since.
This burger version keeps those same flavors but swaps the toast for a juicy grilled burger cooked on the Big Green Egg. You still get the bacon, turkey, tomato, and creamy cheese sauce, but in a version that feels made for burger lovers and live-fire cooking. Grab a glass of sweet tea, fire up the Egg, and let’s make a Louisville classic with a BBQ Buddha twist.
Table of Contents
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Gathering the Ingredients
The ingredient list for these Kentucky Hot Brown Burgers is surprisingly simple, especially for something this over the top. You are taking the classic flavors of the original sandwich and turning them into a burger built for the Big Green Egg.
For this recipe, you will need tomatoes, ground beef, Pecorino Romano cheese, thick-sliced turkey, bacon, heavy cream, milk, flour, butter, and your favorite soft burger rolls.
Simple ingredients, big payoff. The magic happens when all of those familiar Hot Brown flavors come together in burger form.
Big Green Egg Setup and Cooking the Burgers
For this cook, I used my Big Green Egg MiniMax, but any Big Green Egg will work just fine. Set up your Egg for direct grilling and bring the temperature up to 500°F.
Once the grill is hot, place the burger patties directly over the flames and cook for about 4 minutes per side, depending on thickness and your preferred doneness.
You are looking for a nicely seared exterior with plenty of grilled flavor, since the burgers will be topped with rich ingredients.
Once the burgers are cooked, remove them from the Big Green Egg and let them rest while you prepare the Mornay sauce and build the burgers.
Making the Mornay Sauce
While the burgers rest, make the rich cheese sauce that gives the Kentucky Hot Brown its signature flavor. Start by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute or two to form a smooth roux. You want the flour fully incorporated without letting it brown too much.
Slowly pour in the cream and milk while whisking constantly. Keep whisking until the sauce becomes smooth and starts to thicken. Once the sauce reaches a creamy consistency, remove it from the heat and stir in the Pecorino Romano cheese. Season with kosher salt and black pepper to taste.
Preparing the Toppings
While the Mornay sauce comes together, cook the bacon until crisp and set it aside to drain. If you want to stay true to the Hot Brown inspiration, make a quick Texas toast base. Spread softened butter mixed with a little garlic powder on the soft burger rolls, then toast until golden brown. Roast or grill the tomato slices until softened and lightly caramelized. This adds that classic Hot Brown touch and brings extra flavor to the finished burger.
Assembling the Kentucky Hot Brown Burgers
Now comes the fun part… Start with your toasted burger roll as the base. Layer on the sliced turkey, followed by the grilled burger patty and crispy bacon. Top with the roasted tomatoes, then finish with a generous spoonful of warm Mornay sauce over everything.
There is no wrong way to build this burger, so have fun with it. Just make sure you bring all those classic Kentucky Hot Brown flavors to the party. This is a messy, over-the-top burger in the best possible way.
Final Thoughts
If you love burgers and classic comfort food, these Kentucky Hot Brown Burgers on the Big Green Egg are worth making. This recipe takes everything great about the Louisville original and turns it into a backyard burger built for serious appetites.
The juicy grilled burger, roasted turkey, crispy bacon, roasted tomatoes, and rich Mornay sauce create an over-the-top combination that absolutely works. This is not an everyday burger, and that is exactly the point.
Serve these with kettle chips, crispy fries, coleslaw, potato salad, or a simple pickle on the side. If you are leaning into Kentucky vibes, a cold sweet tea or bourbon cocktail fits right in. This is the kind of burger you make when subtle is not the goal.
Kentucky Hot Brown Burger FAQ
What is a Kentucky Hot Brown?
A Kentucky Hot Brown is a famous open-faced sandwich created at Louisville’s Brown Hotel. It traditionally includes turkey, bacon, tomato, and Mornay sauce.
Can I make Kentucky Hot Brown Burgers without a Big Green Egg?
Absolutely. These burgers can be cooked on any grill or even in a cast iron skillet if needed.
What is Mornay sauce?
Mornay sauce is a classic cheese sauce made from béchamel with added cheese. It gives this burger its rich, creamy signature topping.
Can I use deli turkey instead of roasted turkey?
Yes, thick-cut deli turkey works well and keeps the recipe simple. Leftover roasted turkey is even better.
What side dishes go well with Kentucky Hot Brown Burgers?
French fries, kettle chips, potato salad, coleslaw, baked beans, or a simple green salad all pair well.
Can I make the cheese sauce ahead of time?
Yes. Make the sauce ahead and reheat gently over low heat. Add a splash of milk if needed.
How do I store leftovers?
Store burger components separately in airtight containers for up to 3 days. Reheat the sauce gently before serving.
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 cut of Pecorino Romano Cheese
- Salt and Pepper
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.
