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.




Prime Sirloin Burgers

Morton's Steakhouse Copycat Recipe

Makes 6

4 pounds coarse-grind ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
6 slices of tomato 1/2 inch thick
6 slices of Spanish onion 1/4 inch thick
6 large leaves of iceberg lettuce

Optional Toppings:
sauteed mushrooms,
cheese (Cheddar, Monterey Jack, Swiss, or Blue Cheese)

Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.

In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Make a crosshatch mark on the top of each burger about 1/8 inch deep to let the juices percolate through the burger.

Brush inside each bun with butter, so that the buns may be quickly toasted over the grill for about 30 seconds on each side until lightly browned. Wrap the buns in aluminum foil to keep them warmed after grilling. When grilling the hamburgers, remember grill for 3 to 3 1/2 minutes on each side for rare, 4 minutes on each side for medium-rare and 4 1/2 to 5 minutes on each side for medium.

To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice, and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.

Note: At the restaurant, they offer ketchup but also top the burgers with saut̩ed mushrooms, and all sorts of cheese as requested РCheddar, Monterery Jack, Swiss, and blue cheese are the most popular.

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