Morton’s Million Dollar Hamburgers
4 pounds coarse-grind ground sirloin, 80 percent lean
4 large eggs
3/4 cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified (or melted) butter
6 (1/2"-thick) slices tomato
6 (1/4"-thick) slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping for serving
Preheat broiler. Lightly oil and position the rack as close to the heat
source as possible.
In a mixing bowl, combine sirloin, eggs, tomato juice, salt and pepper. Use
your hands or a wooden spoon to mix thoroughly. Divide meat into six equal
portions and gently form into patties. Transfer to 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 butter. Toast buns in broiler 30 seconds
on each side, or until lightly browned; be careful that the buns don’t get
too browned. Remove buns and cover to keep warm.
Reposition broiler tray so that it is about 6 inches from the heat.
Broil burgers 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.
Makes 6 burgers