Recipe: Morton's Mini Cheeseburgers

MORTON'S MINI CHEESEBURGERS

"Use the best ground sirloin you can find, and ask for medium-grind, not fine, which can be mushy. These are great for a cocktail party because you can make them ahead of time in the broiler."

2 pounds ground sirloin (80 percent lean)
6 tablespoons tomato juice
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
FOR SERVING:
12 mini hamburger buns, or small, soft dinner rolls, about 2 1/2 inches in diameter, split in half
6 ounces cheddar cheese, sliced thin
12 leaves iceberg lettuce, each about 1 inch larger than buns
12 slices plum or other ripe tomato, about the same size as the burgers
12 slices red onion, each about 1/8-inch thick
Ketchup and mustard for serving

Preheat broiler. Position broiler tray about 2 inches from heat source.

In a mixing bowl, combine sirloin, tomato juice, eggs, salt and pepper. Use your hands or a wooden spoon to mix thoroughly but gently. Divide meat into 12 equal portions and gently form into patties.

Remove broiler tray from broiler and arrange buns, cut side down, on tray. Toast buns under broiler about 30 seconds on each side or until lightly browned. Remove buns and reserve.

Arrange burgers on broiler tray and broil 3 to 3 1/2 minutes. Turn over and broil 3 to 3 1/2 minutes longer for medium. Lay cheese on top of burgers during the last 1 1/2 minutes of cooking, (For medium-rare, broil 2 1/2 to 3 minutes on each side. For well-done, broil about 4 minutes on each side.)

Put cheeseburgers on buns and garnish with lettuce, tomato and onion. Secure with a toothpick if it makes serving easier. Serve with ketchup and mustard on the side.

Makes 12 mini-cheeseburgers
Source: Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse by Klaus Fritsch and Mary Goodbody