Friday night I made cheeseburgers. I love a good cheeseburger! Thick and juicy and full of flavor! But a REALLY good burger is hard to find, so, when I saw the picture of Morton’s Two-Fisted Cheeseburger in my new cookbook “Morton’s the Cookbook” I knew I must try it! It was thick and juicy and delicious…in the picture. I had to know if it would hold up in real life!
I am happy to report that it was everything I dreamed and more!
Ladies and Gentlemen, this picture does not do it justice, but you must believe me that this is the best burger ever! Two thumbs up from the two adults and all three teens around the table this night! It was thick and tender and juicy! All of our burgers were cooked in a skillet to well done and it was STILL juicy. The young man dining with us said he was surprised to find it was cooked through because it wasn’t dry! I knew then that we were on to something here! 🙂
I think the secret to the moist burger is the tomato juice and eggs that get mixed in. They do the same with their meatloaf and it too, is moist and juicy. It helps add flavor throughout too. Most of the people at the table only added tomato and pickle to their burgers and didn’t feel that other condiments were necessary.
So, for all of you burger lovers out there, here it is, with our ringing endorsement:
MORTON’S TWO-FISTED BACON CHEESEBURGER
4 pounds ground sirloin, (they make note that they 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)
4 large eggs
3/4 cup tomato juice
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
6 tablespoons (3/4 stick) unsalted butter, softened
12 to 18 ounces sliced horseradish cheddar cheese (we used regular sharp cheddar)
12 slices thick-cut bacon, cooked until crisp
Preheat the broiler.
In a large mixing bowl, break up the ground beef, add the egg and tomato juice and season with salt and pepper (I threw a bit of the seasoned salt in for the salt instead). Mix gently but thoroughly with your hands or a wooden spoon. (please! Get in there with your hands people!)
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.
Bruch the inside of each bun with butter and toast in the oven, in a toaster oven, or under the broiler, the buttered sides up, until lightly browned. Remove the hot buns and season each buttered side with season salt. Set aside.
Broil the burgers for 7 ton 8 minutes on each side or until medium rare. (Cooked mine well done as no one in this family will tolerate pink in their burger). Lay 3 slices of cheese on each burger and return to the broiler for about 30 seconds or until the cheese melts. (Since we had a surprise guest we only used one (thick) slice of cheese on each burger to make the cheese go far enough.)
Sandwich the burgers in the buns and top each burger with 2 slices of bacon. Serve.
NOTES: The recipe called for 4 lbs of burger to feed 6. I went with 2.3 lbs to feed 5 and it was PLENTY. no one was able to finish the burger before them, though we all tried! 🙂 Because I was in a hurry and was preparing my bacon in the oven while my burgers cooked I pan fried mine instead of broiling them but if time and space had allowed I believe that broiling them would have made them even better. But the fact that they stayed moist after being in the pan on medium heat for so long is further testament to this recipe. I can’t wait to try them on the grill!
This burger has taken 1st place on our list. Hope you enjoy it as much as we did!