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.
Morton’s Steakhouse Copycat Recipe
1/2 tablespoon olive oil
1/2 cup finely diced yellow onion
2 pounds ground sirloin
6 tablespoons tomato juice
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1 large egg, lightly beaten
1/2 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the broiler and position a rack 4 inches from the heating element In a small saute pan, heat the olive oil over medium low heat and saute the onion for 3 to 5 minutes, or until tender and lightly browned. Set aside to cool slightly. In a large bowl, use your hands to gently mix the ground beef with tomato juice, both bell peppers, egg, salt, black pepper and cooled onions
Shape into 4 oval patties, each about 1 inch thick Put the patties on a broiler pan and broil for about 7 minutes. Turn with a spatula and broil the other side for 6 to 8 minutes for medium rare or until the desired degree of doneness.
Notes: At the restaurant they serve the chopped steaks with caramelized onions, cheddar cheese and mashed potatoes.