Morton’s Two-Fisted Bacon Cheeseburger recipe

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:

1. Preheat the broiler.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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