Chef Harrison Keevil’s house favorite Brookville Burger is served on the best locally made bread or bun, topped with homemade bacon marmalade, cheese, and a sunny-side up egg. Serve with a salad on the side.
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Click here to see Chefs' Favorite Burger Recipes.
For the bacon marmalade
- 1/4 Cup canola oil
- 1 Pound bacon, chopped
- 1 Pound onion, diced
- 2 Tablespoons chopped oregano
- 1/4 Cup honey
- 1/4 Cup Worchestershire sauce
- 4 Cups apple cider vinegar
For the burger
- Vegetable oil, for coating the grill
- 12 Ounces ground sirloin
- 2 Ounces favorite melting cheese, such as McClure
- 1/2 Tablespoon unsalted butter (optional)
- 1 egg (optional)
- 1 hamburger bun
Calories Per Serving4476
Folate equivalent (total)246µg61%
- 2 pounds ground beef
- 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
- 12 ounces processed cheese food, cubed
- 2 small onions, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 1 (6 ounce) can tomato paste
- ½ teaspoon garlic salt
- 1 ½ teaspoons dried oregano
- 8 hamburger buns, split
Preheat the oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook the ground beef until evenly browned, stirring to crumble. Drain fat, and set aside.
Process the luncheon meat, cheese and onion in a food processor or run through a grinder until finely chopped. Transfer to a large bowl. Stir in the browned beef, tomato soup, tomato paste, garlic salt, and oregano until well blended. Spread a couple of spoonfuls of the meat mixture onto each bun half, and place them on a baking sheet.
Bake for 10 to 15 minutes in the preheated oven, until the meat is hot and the bun is crisp.
Choose your style – Boneless or Traditional
Choose your sauce:
Hot – Mild – Suicide – Devil’s Blood – Honey BBQ – Honey Sriracha – Classic BBQ – Hawaiian BBQ – Sweet Curry BBQ – Blazin’ Berry – Honey Mustard – Lemon Pepper – Cajun – Old Bay – Parmesan Garlic (Topped with fresh chives.)
Ask about the “Featured Sauce”
Combine any sauces together to make your own or add fresh garlic to a sauce of your choice.
Served with celery & bleu cheese dressing.*
*Bleu cheese/ranch & celery are priced items when wings are on special.
Pizza Burgers Recipe
1 pound hamburger
Salt and pepper, to taste
1/2 small onion
1 can (4 ounces) tomato paste
1/2 cup water
1 teaspoon oregano
Pinch parsley flakes
1/2 pound shredded cheese
1/2 pound ground bologna
Additional shredded cheese
Brown hamburger with salt, pepper and onion drain excess fat.
Combine tomato paste, water, oregano and parsley mix well. Add to hamburger mixture and heat until mixture is hot.
Add shredded cheese, stirring until it melts, and then add bologna. Mix well and heat through.
Munson’s steaks, Brookville’s chicken come back together and stronger
ABILENE (KSNT) – Two nationally recognized northeast Kansas restaurants are turning bad circumstances into a win-win situation. After closing for different reasons, they are coming back together and stronger.
The owner of Munson’s Prime Steak is still waiting for answers after an investigation into a fire that destroyed her restaurant has been prolonged. The fire ended a six-year-long journey of feeding farm to table food to the Junction City area.
“When we started that restaurant we had 6 years ago my comment and goal to everyone was to sometime eventually become a Brookville,” Munson said, referring to the Brookville Hotel and Restaurant.
Just months before the fire in late February, Brookville owner Mark Martin and his wife announced they would close, falling victim to the economic effects of COVID-19.
“We’re talking two families that care a lot about the legacy of why they had a restaurant,” Munson said.
The new restaurant is fittingly called Legacy Kansas.
“We’re going to try to have the memorabilia from both of our families available for them to look at,” Martin said.
The Brookville hotel rooms will still be available for viewing on the second floor. In fact, the pair said they’re trying to keep most everything the same.
The iconic family style chicken dinners will be offered as individual entrees, alongside Munson’s beloved steaks and burgers. The new edition is a country fried steak.
While the decor will remain as it was, they want to add a 40 foot bar, a bakery and bring back their handmade ice cream machines that were lost in the fire. In a way, the ice cream has brought them full circle.
“Chuck [Munson] and I have eaten at the Brookville when it was in Brookville several times when we were young and of course then they were serving the homemade ice cream with the recipe that we still use,” Munson said.
Legacy Kansas is set to open in late June.
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Loved this. I didn't have frozen corn so used 2 cans of cream and 1 can of whole kernel(drained). The next day I used leftovers to make corn chowder by adding chicken broth. Very good too!
Simply Amazing. creamy delicious, it will have your guests fighting over who gets to take home leftovers. if there are any!
We were invited to Easter dinner with some new relatives (through a couple of marriages-lol) and I asked what I could bring. Well, when I was told a side of corn, I was a little disappointed, I mean corn is corn is corn, right? Corn on the cob was suggested, but I had no idea how many people would be there and CotC can get quite messy for little girls in cute little dresses. So I purchased a 5lb bag of frozen corn (which I think tastes so fresh it's amazing) and went in search of something new. I already had creamed corn on my mind, but didn't know of anyway to make it other than the medium white sauce with cornstarch. When I found this recipe, I thought it sounds good and hoped it would turn out ok. Well, I cooked it right after church and drove the 15 minutes to the gathering, so it was still so nice and hot when we arrived. Well, it was the absolute hit of the dinner. Everyone was raving about it and going back for seconds (good thing I went with 5 pounds of corn0lol). I will definitely add this to my all time favorite recipes and I lvoe the fact that you can adjust the servings right on the site. Thank you for making my simple corn side dish become the queen for a day :)
My 5 year old daughter loves canned cream corn however we have so much super sweet corn off the cob in the deep freeze that I was looking for recipe to use some up. Well this one was a hit, easy to make and tastes great. Two thumbs up, I will definitely make it again.
I have always enjoyed canned cream corn but my family hates it. Last night I found this recipe on line but since there were only 2 of us for dinner, I didn't need a lot. I adjusted the recipe putting the 1/2 lb.corn, whipping cream, salt and sugar in a covered bowl in the microwave for three minutes. I then stirred it, cooked for two more minutes. Mixed a little cornstarch in some cream, stirred it into the corn and cooked for 2 more minutes. It was great, easy and I will definetly make it again.
I grew up about 20 minutes from the Brookville hotel that used to make this wonderful recipe as part of their infamous fried chicken dinners. I now make this recipe every holiday with rave reviews. So easy and yummy, and its nice that you can make a wonderful side dish stove top while your oven is occupied.
Tried this recipe today & it was delicious!! My husband commented "you don't need to cook another thing, I just want the corn." Thanks for a great recipe!!
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
1. Mix herbs and seasonings together and sprinkle over turkey cutlets.
2. Heat oil in a large heavy skillet over medium-high heat. Add shallots and sauté just until tender. Add garlic and sauté only until fragrant, about 30-45 seconds. Remove shallots and garlic from oil and keep warm.
3. Add turkey cutlets to hot flavored oil. Sauté cutlets, being careful not to crowd the pan. Cook until the cutlets are golden brown and carefully turn to cook the other side. Cook to an internal temperature of 165 degrees F.
4. Place turkey on warm dinner plates and spoon reserved shallots and garlic atop each portion.
© 2010 National Turkey Federation
Caribbean Turkey Burgers with Honey Pineapple Chutney (4 Servings)
- Honey Pineapple Chutney
- 1 Ripe fresh pineapple, peeled and cut into 1/2-inch slices
- 1 Large sweet onion, peeled and sliced 1/2-inch thick
- 1-1/2 Tablespoons vegetable oil
- 1/3 Cup honey
- 1/4 Cup red wine vinegar
- 1 Tablespoon grated orange peel
- 1 Tablespoon peeled and grated fresh ginger root
- 1/4 Teaspoon ground allspice
- 1/4 Cup red bell pepper, seeded and minced
1. Brush pineapple and onion slices with 1-1/2 tablespoons oil.
2. Using the direct grill method, grill for about 5 minutes per side over medium-high heat or until lightly charred remove and let cool slightly. Discard tough pineapple core.
3. Finely chop pineapple and onion and place in a medium saucepan with honey, vinegar, orange peel, ginger and allspice stir well.
4. Bring to a boil reduce heat and simmer, covered for 45 minutes. Add minced bell pepper and cook for 10 minutes more let cool.
- 1-1/4 Pounds GROUND TURKEY, extra lean
- 1/2 Cup Honey Pineapple Chutney
- 1-1/2 Teaspoons Jamaican jerk seasoning
- 2 Teaspoons vegetable oil
- 4 Hawaiian sweet sandwich rolls or potato burger buns, split and toasted
- As needed butter lettuce leaves, washed, drained and chilled
1. In a medium bowl, stir together the ground turkey, 1/2 cup honey pineapple chutney, jerk seasoning and 1/2 teaspoon black pepper.
2. Shape into 4 large flat patties and brush each with 1/2 teaspoon oil.
3. Using the direct grill method, grill burgers over medium coals for 5 to 8 minutes per side or until cooked to an internal temperature of 165 degrees F.
4. Serve on toasted buns lined with lettuce leaves. Place a heaping spoonful of chutney on top of each burger.
Recipe Source: Recipe and Photo from The National Honey Board
Turkeys have been raised on the Bowman & Landes turkey farm since 1948. We are proud to be in our fourth generation, with three generations actively involved.
The original mission to produce the highest quality free range turkeys using the most natural home grown grains has not changed and continues to drive our organization. Our commitment to quality and excellence includes the grain we grow, the turkeys we produce, and the customers we serve.
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Fork in the Road: Brookville Hotel's recipes remain untouched for nearly 150 years
Tried and true recipes have been the backbone at Brookville Hotel for well over a hundred years.
This week's Fork in the Road takes us to Abilene, Kansas where 13's Erika Hall showed us why the restaurant has stood the test of time.
So to start she met up with Mark Martin, the friendly owner of the historic Brookville Hotel, and learned how since 1870 his family has been serving family style chicken dinners at their restaurant, which really was in the town of Brookville until it closed in 2000.
"Economic development from about 13 cities contacted us, actually Topeka did, and encouraged us to move our restaurant to their town, and Abiliene had a pretty good program for us!” Martin said.
The location changed, but Brookville Hotel's tried and true home cooked recipes remain untouched, because they stick with what works.
"The menu is basically a pan fried chicken, baking powder biscuits, we make them here every night, the creamed corn is a fan of a lot of people, obviously the chicken gravy is made with the crumbles from the chicken as we fry our chicken, and the cole slaw is particularly memorable if you like whipped cream, sugar, cider vinegar, a dash of salt, and cabbage,” Martin said.
So 13 News got a look at what goes into making that famous fried chicken.
"We are pouring the milk on to the chicken, that’s what we use to get it wet with,” said Brookville Hotel Cook Nicole Avig, “We've got flour that’s mixed with salt and pepper, and that’s it. Grab it out of the milk, flour it up real good, and then put it in. Timers going off, lets flip it up, and flip it over, see how it’s nice and golden brown."
And of course we had to test out the taste…
"Okay so my general feeling from this meal is it's extremely good, home cooked, my grandma came back to life again and created this, because this was amazing, well done." Hall said.
Martin says their restaurant is different than most in that it’s not an everyday feeder, but more for special occasions.
“No, we don't serve the same people once a week, or once a month, my regular is every two to five years, sometimes it’s fifteen years that they become a regular,” Martin laughed.
A business model recipe that will keep the Brookville Hotel around for many years to come.
"Keeping our business as simple as possible with one menu so people can actually expect the same flavors each time they come here, we're talking generations now.” Martin said.
The Brookville Hotel is located at 105 e. Lafayette Street in Abilene.
They are open Wednesday through Friday from 5 p.m. to 8 p.m., Saturday 11:30 a.m. to 8 p.m., and Sunday 11:30 a.m. to 7 p.m.
Reservations are highly encouraged at least two weeks in advance if you plan to go on Easter or Mothers day.
Brookville blood drive scheduled May 5
BROOKVILLE &mdash &ldquoBe the GOAT&rdquo by donating at the Brookville community blood drive sponsored by Community United Methodist Church Wednesday, May 5 from 12:30 p.m. to 6:30 p.m. at the Golden Gate Park Lieber Center, 545 Upper Lewisburg Salem Road, Brookville. Make an appointment at www.DonorTime.com or call (937) 461-3220.
Everyone who registers to donate will get the first of three &ldquoBlood Donors are the GOAT – Greatest of All Time&rdquo T-shirts. Donors can collect all three by donating three times during the campaign from May 3 through Oct. 30.
The top goal for the GOAT campaign is to prevent a summer blood shortage. There is no deferral or delay in donating blood after receiving any COVID-19 vaccine.
Another goal of the GOAT campaign is to increase donors at the Dayton CBC by at least 50 per day. This is vital because of continued COVID-19 restrictions, no high school blood drives, and the impact of vacations and outdoor activities on community blood drives.
Additional challenges are to encourage more first-time donors and to welcome new blood drive sponsors. Call (937) 461-3220 for more information on how you can help.