The Million Dollar Burger: Morton SteakHouse Burger Recipe

Picture shown above is not the burger I made but looks pretty damn close.

I thought i made a great burger up until i read the recipe to Morton's SteakHouse Burger and I had to try it. Well, last night i tried it and I have to admit, this is the BEST burger recipe i have ever tried and probably the best burger i have ever ate. Try it and enjoy!

Stewie's secret ingredient addition to the recipe: Add lots of Louisana Cayene Hot Sauce or Tabasco Hot Sauce at the same time you add the tomato juice. ;-)

enjoy!

Morton's 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 "Million-Dollar 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 (page 231)

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)

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 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 31?2 minutes on each side for rare, 4 minutes on each side for medium-rare, and 41?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, we offer ketchup but also top the burgers with sautéed mushrooms (see the recipe for Wild Mushrooms with Garlic Butter on page 170), sautéed onions (see the recipe on page 118 for Chopped Steak), and all sorts of cheese, as requested-Cheddar, Monterey Jack, Swiss, and blue cheese are the most popular.

mmmmmmm! yummy!