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 Mini Cheeseburgers
Morton's the Steakhouse Recipe
2 pounds ground sirloin
6 tablespoons tomato juice
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 slider rolls
6 ounces cheddar cheese, cut into thin slices about the size of the buns
12 leaves iceberg lettuce
12 slices ripe tomatoes
12 slices red onion, about 1/8 inch thick
ketchup, for serving
mustard, for serving
Preheat the broiler. Position the broiler tray about 2 inches from the heat.
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 burger on the broiler tray and broil for 3 to 3 1/2 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.
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.