Wine Recommendation: Red Zinfandel
4 pounds coarse-grind ground sirloin
4 large eggs
¾ cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
Six ½ - inch thick slices tomato
Six ¼- inch thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving (see Note; optional)
Method: 1. Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.
2. In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)
3. Brush the inside of each bun with the butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don't get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat.
4. Broil the burgers for 3 to 3 ½ minutes on each side for rare, 4 minutes on each side for medium-rare and 4 ½ to 5 minutes on each side for medium.
5. To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.
Morton's The Steakhouse
400 Post St., Lower Level
San Francisco, CA 94102
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