Kentucky Hot Brown Burgers

I've made Kentucky Hot Brown sandwiches for years.  I love the delicious combination of turkey, mornay sauce, tomatoes and bacon.  I've made open faced versions, the original sandwich, and even sliders.  But this year, I decided to try my version of a Kentucky Hot Brown Burger. 

You may use ground turkey and form your own burgers, but I used prepackaged Butterball 1/4 lb. each turkey burgers.  Make sure you cook the ground turkey until it reaches an internal temperature of 165 degrees to be safe.

I seasoned the burgers and the fried potato bites with Rimshot Bacon Salt.  It definitely added a great smoky bacon flavor.

1 lb. ground turkey, shaped into 4 burgers

1 t. vegetable oil

4 slices Swiss cheese

Cooked bacon

Sliced tomatoes (I used Roma tomatoes, sliced lengthwise)

Salt and pepper

In a large skillet, over medium heat, add the oil.  When it is warmed, add the turkey burgers, sprinkle with salt and pepper to taste and cook 4 - 5 minutes on each side until they reach an internal temperature of 165 degrees. 

Top with Swiss cheese. 

Toast buns and top with burgers, sliced tomatoes and bacon. 

In the alternative, you can top with Mornay Sauce instead of the Swiss cheese.

Mornay Sauce:

1/4 cup unsalted butter

3 T. all-purpose flour

1 3/4 cup whole milk

1/4 cup shredded Parmesan cheese

1/8 t. salt

1/8 t. black pepper

Melt the butter in a medium saucepan over medium high heat.  Slowly whisk in the flour.  Whisking constantly, cook the roux for 1 minute.

Slowly add the milk and bring to a boil, whisking constantly for a minute or two until the sauce has thickened.

Stir in the Parmesan cheese, salt and pepper and remove from heat.