In honor of National Burger Month here is a recipe for Morton’s the Steakhouse Two-Fisted Bacon Cheeseburger, which is in the “Morton’s The Cookbook.” It’s also Matt Birk’s favorite (Matt as you may already know is the All-Pro Center of the Baltimore Ravens).
MORTON'S TWO-FISTED BACON CHEESEBURGER
Ingredients:
- 4 pounds ground sirloin
- 4 large eggs
- 3/4 cup tomato juice
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 large hamburger buns
- 6 tablespoons unsalted butter, softened
- Seasoned salt
- 12 to 18 ounces sliced horseradish cheddar cheese
- 12 slices thick-cut bacon, cooked until crisp
Directions:
- 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. Mix thoroughly with hands or a wooden spoon.
- Divide the meat into six even portions and mold each into a patty about 11/2 inches thick and 41/2 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 three slices of cheese on each burger and return to the broiler for about 30 seconds or until the cheese melts.
- Sandwich the burgers and top each burger with two slices of bacon. Serve.
More recipes from Morton's:
- Morton’s The Steakhouse’s Legendary Hot Chocolate Cake
- Morton's Key Lime Pie
- Morton's Cherry Blossom cocktail
Morton's The Steakhouse
300 South Charles Street
Baltimore, MD 21201
(410) 547-8255
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