Jul 4, 2008 5:46 am US/Central
Morton's Hamburgers
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A cheeseburger from Morton's Steakhouse.
CBS
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
6 1/2 inch-thick slices tomato
6 1/4 inch-thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving.
1. Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.
2. 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 just lets the juices percolate through the burger, and we also like the way it looks.)
3. Brush the inside of each bun with 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.
5. 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, they offer ketchup but also top the burgers with sautéed mushrooms, and all sorts of cheese as requested – Cheddar, Monterery Jack, Swiss, and blue cheese are the most popular.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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