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.




Two Fisted Bacon Burger

Morton’s Steakhouse Restaurant Recipe

4 pounds ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
6 tablespoons (3/4 stick) unsalted butter, softened
seasoned salt
12-18 ounces sliced horseradish cheddar cheese
12 slices thick-cut bacon, cooked until crisp

Preheat the oven. In a large mixing bowl, break up the ground beef, add the egg and tomato juice, and season with salt and pepper Mix gently but thoroughly with your hands or a wooden spoon. Divide the meat into 6 even portions and mold each into a patty about 1 1/2 inches thick and 4 1/2 inches in diameter. With a knife, make 1/8 inch deep crisscrosses on top of each burger.

Brush the inside of each bun with butter and toast in the over, in a toaster oven, or under the broiler, buttered side up, until lightly browned. Remove the hot buns and season each buttered side with seasoned salt. Set aside.

Broil the burgers for 7 to 8 minutes on each side or until medium rare. Lay 3 slices of cheese on each burger and return to the broiler for about 30 seconds or until cheese melts. Sandwich the burgers in the buns and top each burger with 2 slices of bacon. Serves 6.

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