Morton's Steakhouse Recipe
Makes 12 Mini Cheeseburgers
2 pounds ground sirloin (see Note)
6 tablespoons tomato juice
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 mini hamburger buns or small, soft dinner rolls, each about 2 1/2 inches in diameter, split in half
6 ounces Cheddar cheese, cut into thin slices
about the size of the burgers
12 leaves iceberg lettuce, each about 1 inch larger than the buns
12 slices plum or other ripe tomato, about the same size as the burgers
12 slices red onion, each about 1/8 inch thick
ketchup, for serving
mustard, for serving
Preheat the broiler. Position the broiler tray about 2 inches from the heat source. In a mixing bowl, combine the sirloin, tomato juice, eggs, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly but gently. Divide the meat into 12 equal portions and form into hamburger patties.
Remove the broiler tray from the broiler and arrange the buns, cut side down, on the tray. Toast the buns under the broiler for about 30 seconds on each side, or until lightly browned. Be careful that the buns do not get too browned. Remove the buns and reserve.
Arrange the burgers on the broiler tray and broil for 3 to 31?2 minutes. Turn over and broil for 3 to 3 1/2 minutes longer for medium. Lay the cheese on top of the burgers during the last 1 1/2 minutes of cooking. (For medium rare, broil the hamburgers for 2 1/2 to 3 minutes on each side; for well done, broil for about 4 minutes on each side.) Put the cheeseburgers on the buns and garnish each with lettuce, tomato, and onion. Secure with a toothpick, if it makes serving easier. Serve the cheeseburgers with ketchup and mustard on the side.
Notes: Use ground sirloin with an 80:20 ratio of lean beef to fat. Try to find beef with a similar ratio for the juiciest burgers.
The video cooking demonstration below is a chef at Morton's Steakhouse showing you how to make this restaurant recipe
Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.