Kentucky Hot Brown Burger with Martin's Potato Rolls
This burger recipe uses soft delicious Martin's Potato Rolls to harness the marriage of Kentucky's best sandwich with a juicy burger. This Kentucky Hot Brown Burger can be served open faced or on a bun. Easy and delicious!
Servings: 4
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!