This popular burger from the famous Morton's steakhouse is said to be the favorite of Matt Birk, a six-time All-Pro Center with the Minnesota Vikings. You can cut costs on this recipe by using chuck ground beef and regular sharp Cheddar cheese. However, it is highly recommended that you stick with the best thick-cut bacon you can find. These are huge burgers when served at the restaurant. You could easily stretch this 4 pounds of ground beef to make 8 generous servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 to 8 servings
Ingredients:
- 4 pounds ground sirloin (see Note)
- 4 large eggs
- 3/4 cup tomato juice (Sacramento brand used by the Author)
- 1 Tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 large hamburger buns
- 6 Tablespoons (3/4 stick) unsalted butter, softened
- Seasoned salt
- 12 to 18 ounces sliced horseradish Cheddar cheese (see Note)
- 12 slices thick-cut bacon, cooked until crisp
Preparation:
Preheat the broiler.
In a large mixing bowl, break up the ground beef, add the egg and tomato juice, and season with the salt and pepper. Mix gently but thoroughly with your hands or a wooden spoon.
Divide the meat into 6 even portions and mold each into a patty about 1-1/2 inches thick and 4-1/2 inches in diameter. With a knife, make 1/8-inch-deep crisscrosses on top of each burger.
Brush the inside of each bun with butter and toast in the oven, in a toaster oven, or under the broiler, buttered sides up, until lightly browned. Remove the hot buns and season each buttered side with seasoned salt. Set aside.
Broil the burgers for 7 to 8 minutes on each side or until medium rare. Lay 3 slices of Cheddar cheese on each burger and return to the broiler for about 30 seconds or until the cheese melts.
Sandwich the burgers in the buns and top each burger with 2 slices of bacon. Serve.
Yield: 6 to 8 servings
Author's Notes: We use a sirloin grind that is 20 percent fat, which may be hard to find. A grind that is 10 percent fat works well, too. Horseradish cheddar cheese is sold at many cheese counters in supermarkets and delis.
Recipe Source: "Morton's the Cookbook: 100 Steakhouse Recipes for Every Kitchen" by Klaus Fritsch, Tylor Field III, and Mary Goodbody (Clarkson Potter)
Morton’s Two-Fisted Bacon Cheeseburger Recipe Photo © 2010 Morton's The Cookbook, licensed to About.com, Inc.
In a large mixing bowl, break up the ground beef, add the egg and tomato juice, and season with the salt and pepper. Mix gently but thoroughly with your hands or a wooden spoon.
Divide the meat into 6 even portions and mold each into a patty about 1-1/2 inches thick and 4-1/2 inches in diameter. With a knife, make 1/8-inch-deep crisscrosses on top of each burger.
Brush the inside of each bun with butter and toast in the oven, in a toaster oven, or under the broiler, buttered sides up, until lightly browned. Remove the hot buns and season each buttered side with seasoned salt. Set aside.
Broil the burgers for 7 to 8 minutes on each side or until medium rare. Lay 3 slices of Cheddar cheese on each burger and return to the broiler for about 30 seconds or until the cheese melts.
Sandwich the burgers in the buns and top each burger with 2 slices of bacon. Serve.
Yield: 6 to 8 servings
Author's Notes: We use a sirloin grind that is 20 percent fat, which may be hard to find. A grind that is 10 percent fat works well, too. Horseradish cheddar cheese is sold at many cheese counters in supermarkets and delis.
Recipe Source: "Morton's the Cookbook: 100 Steakhouse Recipes for Every Kitchen" by Klaus Fritsch, Tylor Field III, and Mary Goodbody (Clarkson Potter)
Morton’s Two-Fisted Bacon Cheeseburger Recipe Photo © 2010 Morton's The Cookbook, licensed to About.com, Inc.
