Morton’s Steakhouse Hamburgers
“Years ago, before Arnie Morton and I really knew each other, we both worked at the
Playboy club in Montreal. We were in the process of changing the menu, and I cooked a
hamburger that I sent out for Arnie to try. A few minutes later he burst into the kitchen,
demanding in no uncertain terms to know “Who cooked that hamburger?” As I stepped
forward to claim the distinction, I wasn’t sure if Arnie was pleased or not. He exclaimed
that it was the best he’d ever tasted. From that day forward, we worked together and
eventually opened Morton’s Steakhouses. So I have always called this the “MillionDollar Hamburger”!”
Wine Recommendation: Red Zinfandel
Serves 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
Six 1/2 - inch thick slices tomato
Six 1/4- inch thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving (see Note; optional)
-
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. Transfer to the broiler pan, and using a
small sharp knife, make a crosshatch mark on the top of each burger about 1/8
inch deep. (This lets the juices percolate through the burger, and we also like the
way it looks.) -
Brush the inside of each bun with the butter. Toast the buns in the broiler for
about 30 seconds on each side, or until lightly browned; be careful that the buns
don’t get too browned. Remove the buns and cover to keep warm. Reposition the
broiler tray so that it is about 6 inches from the heat. 4. Broil the burgers 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, we offer ketchup but also top the burgers with sautéed
mushrooms, sautéed onions, and all sorts of cheese, as requested – Cheddar. Monterey
Jack, Swiss and blue cheese are the most popular.
Source: Fox TV 4 - Ft Worth TX website, Morton’s Steakhouse recipe.