Friday, June 22, 2012

Morton's Steakhouse - Favorite Dish - Morton’s “Million-Dollar” Hamburger

Morton's Steahouse  is sharing their recipe for
Morton’s “Million-Dollar” Hamburger, one of their restaurant's favorite dish.  Check it out below.

Years ago, before Arnie Morton and Klaus Fritsch really knew one another, they both worked at the Playboy club in Montreal. They were in the process of changing the menu, and Klaus cooked a hamburger that he sent out for Arnie to try. A few minutes later Arnie burst into the kitchen, demanding in no uncertain terms to know “Who cooked that hamburger?” As Klaus stepped forward to claim responsibility, he wasn’t sure if Arnie was pleased or not. To his relief, Arnie exclaimed that it was the best he’d ever tasted. From that day forward, Klaus and Arnie worked together and eventually opened Morton’s Steakhouses. Hence the name, the “Million-Dollar Hamburger”!

Morton’s “Million-Dollar” Hamburger
Serves 6
4 pounds coarse-grind ground sirloin
4 large eggs
¾ cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
Six ½ – inch thick slices tomato
Six ¼- 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 lets the juices percolate through the burger, and we also like the way it looks.)
3. 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 ½ minutes on each side for rare, 4 minutes on each side for medium-rare and 4 ½ 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.  At the restaurant, we offer ketchup, sautéed mushrooms, sautéed onions, and cheese (Cheddar, Monterey Jack, Swiss and Blue Cheese are the most popular).



If you’d like leave the cooking to us, the Morton’s Hamburger is available on our lunch menu, our To Go menu, as well as in our bars. If you want a smaller sample of this tasty burger, try our Miniature Prime Burgers on the Bar Bites menu.
 
Morton's, The Steakhouse
Phone: 203-324-3939
Fax: 203-324-4336
$$$ 377 North State Street The nation's premier steakhouse, featuring Wine Spectator's award winning wine list, serving generous portions of USDA prime aged beef, as well as fresh fish, lobster, and chicken entrees. GPS users, please use the following address: 1 North State St, Stamford, CT 06901

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