Kentucky Hot Brown Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


For the Mornay Sauce:
4T Butter
4T All-purpose flour
2C milk, hot
4T parmigiano-reggiono cheese, freshly grated
1 lightly beaten egg
2T heavy cream, beaten to soft peaks
Salt and white pepper to taste
For the Patties:
1 lb ground chuck
1 lb ground sirloin
3T butter, cold Vegetable oil for brushing grill
12 slices good quality white bread sliced at least 3/4 inch thick (Texas toast style)
Softened butter
6T parmigiano-reggiano cheese, finely grated
2 large ripe tomatoes sliced into 12 wedges (6 wedges per tomato) 12 slices bacon, cooked



Prepare gas grill over medium low heat. For mornay sauce, in a medium fire proof sauce pan, melt butter. Whisk in flour and cook, whisking constantly until pale golden, 3-5 minutes. Off heat, whisk in milk and cheese. Return to heat and cook until thick and creamy, approximately 2-3 minutes. Remove from heat. Put beaten egg in a medium bowl. Whisking constantly, add 1/2 of sauce to the egg. Add egg mixture back to saucepan whisking constantly. Add beaten cream to sauce and gently fold until just combined. Season with salt and white pepper. To make the patties, combine the chuck and sirloin. Handling as little as possible, mix to combine. Dive into 6 equal portions and form into patties. Make an indentation in the center of each patty. Place 1 1/2 t of cold butter into the indentation, and form the patty around the butter. Increase heat on grill to medium high. Brush grill with vegetable oil. Place patties on rack and cook, turning once until done to preference (5-7 minutes for medium). During final minutes, lightly spread softened butter on both sides of bread slices and place bread on outer part of grill, turning once, to toast on both sides. Remove patties and toast from grill. For each burger, place one piece of toast on plate. Place patty on toast slice. Spoon 1/4 cup of mornay sauce over patty (there will be sauce left over). Sprinkle 1T grated cheese over sauce. Using a kitchen torch, carefully lightly run the kitchen torch flame over sauce and cheese until brown and bubbly. Place 2 wedges of tomato on cheese. Place 2 bacon slices on tomato. Top with toast slice. Slice burger on diagonal. Serve