Show of hands - who's ever had a Kentucky Hot Brown? If you didn't raise your hand, then I feel deeply sorry for you. Part open faced turkey sandwich, part cheesy casserole, it might be the very best thing you'll ever put under your broiler. Savory and saucy and melty and bacon-y, it is truly sublime. I had my very first Hot Brown in the place where it all started - the historic Brown Hotel in Louisville, Kentucky. As a young PR flack working on the Southern Comfort account for my client Brown-Forman, I got to spend a bit of time in the Bluegrass State honing my craft. Each time I visited, I stayed at the lovely Brown Hotel, and each time I stayed, I had a Hot Brown. As a roasted turkey lover from way back, I was enamored of how it combined the best part of Thanksgiving with a rich Mornay sauce, bacon and tomato, all piled high on toasted white bread until browned and bubbly. Heaven.
I was thinking of this miracle dish the other day as I was planning dinner, and thought we should really have a big family-style Hot Brown for our evening meal. Problem was, I had no roast turkey or even any deli turkey, so I had to get creative. Could I substitute chicken sliced breast? Maybe, but it would be missing the rich, slightly gamey flavor of turkey. I knew I wanted turkey, but I was at a loss. Then it hit me - I had ground turkey, so perhaps I could reimagine the Hot Brown as a turkey burger. The results were definitely worth sharing with you.
Behold! The Kentucky Hot Brown Turkey Burger!
I know that turkey burgers aren't known for being the most fabulous and flavorful burgers out there, but stay with me a minute. These turkey burgers are seasoned with the same herbs and spices that make the roast turkey of Thanksgiving fame so good. They are also smothered in a cheesy gruyere Mornay sauce, topped with crispy bacon and ripe tomatoes, and sandwiched inside a buttery, toasty brioche bun. Think of it a turkey burger 2.0.
Four pretty maids, all in a row
For a substantial side with a Southern accent, we went with fried pickles. If you've never had the pleasure of eating fried pickles, you might be making a "yuk" face right now, but I must tell you that they are divine and absolutely worth trying, especially with a side of buttermilk ranch dressing for dipping.
These are so good, they were half gone before I could snap a picture
Perfect for a weeknight dinner, or your next Derby party (I think they moved it to September this year), give these recipes a go when you're feeling like a twist on some old favorites. And you can even serve then with a mint julep (or two) while wearing a fancy hat. Why not?
Kentucky Hot Brown Turkey Burgers (serves 4)
Ingredients:
1 lb ground turkey
1/4 tsp poultry seasoning
1 tsp kosher salt
1/4 tsp black pepper
8 strips crisp cooked bacon
1/2 cup chopped ripe tomato
2 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp kosher salt
1/4 tsp white pepper
2 cups shredded gruyere cheese (can sub Emmental or other Swiss style cheese)
1/4 cup grated parmesan cheese
4 brioche buns, buttered and toasted
mayonnaise
Make the sauce: Melt butter in a saucepan over medium heat. Add flour and whisk to combine. Cook for 1 minute. Add milk and whisk to combine. Bring to a low boil, just until it bubbles, then reduce heat to medium low. Cook until thickened enough to coat the back of a spoon. Season with salt and white pepper. Remove from heat and add both cheeses. Stir to combine and keep warm.
Mix meat with poultry seasoning, salt and pepper and form into 4 even patties. Cook in a greased skillet over medium high heat until completely cooked (or grill on a medium-high grill until completely cooked).
Spread a little mayonnaise on each bun. Add a burger. Pour sauce over burger, and top with bacon and tomato. Repeat for the rest of the burgers.
Southern Fried Pickles
Ingredients:
I (16oz.) jar of dill pickle chips, drained
1/2 cup buttermilk
1/2 tsp black pepper
1/4 tsp hot sauce
1 1/2 cups finely ground yellow cornmeal
1/2 cup all purpose flour
canola or vegetable oil for frying
Drain pickles and pat dry. Mix buttermilk with pepper and hot sauce in a small bowl. Add pickles and stir to coat completely.
Heat about one inch of oil in a heavy bottom pot (or a cast iron skillet) over medium high heat.
Combine flour and cornmeal in another bowl. Add pickles a few at a time and coat completely with breading. Drop carefully into oil (it WILL splatter so be careful!) and fry about one minute on each side until golden brown. You do not need to season with salt, they are salty enough.
Drain on paper towels. Serve hot with buttermilk ranch dressing.
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