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October 1, 2007
When fall is in the air, so are the excitement of football games and pre-game tailgate grilling parties. Nothing is more delicious before the game than a juicy steak or the All-American favorite, the hamburger. When you fire up the grill at your next tailgating party, here is a recipe for the Morton's "Million Dollar" Burger as well as grilling tips from its seasoned chefs for other grilled dining fare.
Morton's "Million Dollar" hamburger originated in the early 1970s when a European-trained chef, Klaus Fritsch, made a hamburger for Arnie Morton when they both worked for the Playboy Clubs. Morton was the first person to sample the new recipe concocted by Fritsch at the Montreal Playboy Club. This hamburger recipe was the beginning of a professional collaboration between the two men who joined forces by establishing the first Morton's Steakhouse in Chicago in 1978.
Today, Morton's Restaurant Group is the world's largest operator of wholly-owned upscale steakhouses with 76 Morton's steakhouses, two of them in Charlotte, located in 65 cities across 28 states and Puerto Rico and four international locations. Although the recipe for the famous hamburger was closely guarded for years, it now appears in the recently published Morton's Steak Bible — Recipes & Lore From the Legendary Steakhouse, written by Fritsch and published by the Clarkson Potter Division of Random House.
Morton's "Million Dollar" Hamburger recipe for Six Hearty Appetites:
4 pounds coarse-grind ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
6 Slices of Tomato 1/2-inch thick
6 Slices of Spanish Onion 1/4-in thick
6 Large Leaves of iceberg lettuce
Ketchup or another topping for serving
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. Make a crosshatch mark on the top of each burger about 1/8 inch deep to let the juices percolate through the burger. Place the burgers in well-wrapped containers to transport in the tailgate cooler, along with other toppings such as the slices of lettuce, tomatoes and onions along with the ketchup and other toppings.
Brush inside each bun with butter, so that the buns may be quickly toasted over the grill for about 30 seconds on each side until lightly browned. Wrap the buns in aluminum foil to keep them warmed after grilling.
When grilling the hamburgers, remember grill for 3 to 3 1/2 minutes on each side for rare, 4 minutes on each side for medium-rare and 4 1/2 to 5 minutes on each side for medium.
Morton's chefs also offer grilling tips for steaks, the meat that they really have built their reputation on serving. With a little imagination and Morton's grilling tips, anyone can create a fabulous outdoor dining experience. So whether it is a tailgate or backyard griller, here are grilling tips from the experts:
• It all begins — and ends — with the beef. Morton's specializes in USDA prime, grain-fed aged beef. There is none better. Unmatched for taste and tenderness, it features superior marbling–the fat speckled throughout the meat that gives the steak its great flavor. Marbling is a primary indicator of a steak's quality. But since only 2% of all beef is good enough to be graded USDA prime, it's always in short supply. So if you can't find prime beef at your butcher or supermarket, which is often the case, the next best grade is choice. When you buy choice, be sure to look for cuts with abundant marbling.
• Size Does Matter! In grilling, all steaks are not equal. Thickness is very important. Steaks at least 1" to 1 1/2" thick are best for grilling. Their marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. They are all flavorful, but the steaks with a bone, such as porterhouse and T-bone, have even more flavor. The thicker cuts can sear on the outside and still not be overdone inside. While a thinner cut, anything under an inch, is likely to dry out on the grill.
• Bring 'em in from out of the cold. Steaks should be at room temperature before grilling.
• Check the oil. Before you begin, lightly oil the grilling rack. It keeps the meat from sticking and tearing — and losing its natural juices.
• It's got to be hot! Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It's during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices In fact, Morton's chefs agree that high direct heat is almost as important as the meat itself.
• Use a seasoned approach: Add a bit of seasoning before placing the steak on the grill. Some salt and pepper can do wonders.
• Grilling's prime "misteak" is overcooking, say Morton's chefs. Cooking steaks on the grill too long will cause moisture to evaporate, increasing the likelihood that the meat will be tougher and less juicy.
• Stick a fork in it? Never!! Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it's being grilled. A fork will pierce the meat and allow the juices to seep out. Sticking a fork (or a meat thermometer) into a steak during grilling is almost like testing an egg by breaking it open while it's being boiled.
• Medium or rare? A done deal. There's a much better doneness test recommended by the Morton's chefs, and you carry the necessary equipment with you at all times: It's all in the palm of your hand:
• For a rare steak: Squeeze the pad at the base of your thumb. It should
feel spongy and offer very little resistance.
• For a medium steak: Press on the middle of the palm of your
outstretched hand. It should feel firm and snap back quickly.
• For a well-done steak: Squeeze the base off your small finger. It should
feel very firm, with almost no give. However, Morton's chefs strongly
advise against cooking beyond medium, noting that doing so is likely to
dry out the meat and rob it of its flavor and tenderness.
• One good turn...is enough! After you put your steak on the grill, don't turn it over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.
• Won't let go? If the steak sticks to the surface when you're trying to turn it over, stop trying. It's a sure sign that it needs more searing on that side. Give it more time.
• Keep your lid on! By keeping the lid closed during grilling, you increase the broiling temperature, while decreasing the cooking time.
• It's good to have something on the side! Side dishes can complement or complete the meal. Grill away and be creative. Jumbo shrimp or large scallops, bell peppers, asparagus, mushrooms (shiitake, morel, portabella, chanterelle), potatoes, lobster tails, polenta, onions, zucchini, corn on the cob, eggplant, Swiss chard, baby carrots, bell peppers are just a few of your options!
• Selecting, operating and maintaining your grill: Gas vs. charcoal:
• Gas grills have higher fuel economy, are easy to start, have instant flames, are easier to
clean (just brush the grill), there's no messy charcoal to dispose of and turning a dial will
regulate and maintain a desired temperature.
• Charcoal grills impart a distinctive smoky flavor many prefer, especially when mesquite
is used, and produce a higher temperature for faster searing. But, there is that used
charcoal to take care of.
• Be sure the grill is sturdy and well made. Ideally it should provide areas of both direct
and indirect heat. The cooking surface should be large enough to allow you to grill
several portions of food at once, so you won't have to keep too many hungry guests
waiting too long.
• You'll appreciate the convenience and time-saving value of side burners when you want
to cook, heat or sauté side dishes. And side-cutting boards add a new ease to food
preparation.
Morton's specializes in classic, hearty American fare, serving generous portions of its specialty, USDA grain-fed prime-aged beef (the finest available), fresh fish, lobsters, chicken entrees and spectacular desserts. Morton's The Steakhouse is the largest company-owned, fine-dining restaurant brand in the world. Founded by the late Arnie Morton and Vice Chairman Klaus Fritsch in 1978, Morton's has maintained its commitment to exceptional food, service and ambiance. There are currently 75 Morton's steakhouses throughout the United States and in Toronto, Vancouver, Singapore, Hong Kong and Macau, China.
October 1, 2007
Tailgate Grilling Tips from the Master
When fall is in the air, so are the excitement of football games and pre-game tailgate grilling parties. Nothing is more delicious before the game than a juicy steak or the All-American favorite, the hamburger. When you fire up the grill at your next tailgating party, here is a recipe for the Morton's "Million Dollar" Burger as well as grilling tips from its seasoned chefs for other grilled dining fare.
Morton's "Million Dollar" hamburger originated in the early 1970s when a European-trained chef, Klaus Fritsch, made a hamburger for Arnie Morton when they both worked for the Playboy Clubs. Morton was the first person to sample the new recipe concocted by Fritsch at the Montreal Playboy Club. This hamburger recipe was the beginning of a professional collaboration between the two men who joined forces by establishing the first Morton's Steakhouse in Chicago in 1978.
Today, Morton's Restaurant Group is the world's largest operator of wholly-owned upscale steakhouses with 76 Morton's steakhouses, two of them in Charlotte, located in 65 cities across 28 states and Puerto Rico and four international locations. Although the recipe for the famous hamburger was closely guarded for years, it now appears in the recently published Morton's Steak Bible — Recipes & Lore From the Legendary Steakhouse, written by Fritsch and published by the Clarkson Potter Division of Random House.
Morton's "Million Dollar" Hamburger recipe for Six Hearty Appetites:
4 pounds coarse-grind ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
6 Slices of Tomato 1/2-inch thick
6 Slices of Spanish Onion 1/4-in thick
6 Large Leaves of iceberg lettuce
Ketchup or another topping for serving
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. Make a crosshatch mark on the top of each burger about 1/8 inch deep to let the juices percolate through the burger. Place the burgers in well-wrapped containers to transport in the tailgate cooler, along with other toppings such as the slices of lettuce, tomatoes and onions along with the ketchup and other toppings.
Brush inside each bun with butter, so that the buns may be quickly toasted over the grill for about 30 seconds on each side until lightly browned. Wrap the buns in aluminum foil to keep them warmed after grilling.
When grilling the hamburgers, remember grill for 3 to 3 1/2 minutes on each side for rare, 4 minutes on each side for medium-rare and 4 1/2 to 5 minutes on each side for medium.
Morton's chefs also offer grilling tips for steaks, the meat that they really have built their reputation on serving. With a little imagination and Morton's grilling tips, anyone can create a fabulous outdoor dining experience. So whether it is a tailgate or backyard griller, here are grilling tips from the experts:
• It all begins — and ends — with the beef. Morton's specializes in USDA prime, grain-fed aged beef. There is none better. Unmatched for taste and tenderness, it features superior marbling–the fat speckled throughout the meat that gives the steak its great flavor. Marbling is a primary indicator of a steak's quality. But since only 2% of all beef is good enough to be graded USDA prime, it's always in short supply. So if you can't find prime beef at your butcher or supermarket, which is often the case, the next best grade is choice. When you buy choice, be sure to look for cuts with abundant marbling.
• Size Does Matter! In grilling, all steaks are not equal. Thickness is very important. Steaks at least 1" to 1 1/2" thick are best for grilling. Their marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. They are all flavorful, but the steaks with a bone, such as porterhouse and T-bone, have even more flavor. The thicker cuts can sear on the outside and still not be overdone inside. While a thinner cut, anything under an inch, is likely to dry out on the grill.
• Bring 'em in from out of the cold. Steaks should be at room temperature before grilling.
• Check the oil. Before you begin, lightly oil the grilling rack. It keeps the meat from sticking and tearing — and losing its natural juices.
• It's got to be hot! Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It's during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices In fact, Morton's chefs agree that high direct heat is almost as important as the meat itself.
• Use a seasoned approach: Add a bit of seasoning before placing the steak on the grill. Some salt and pepper can do wonders.
• Grilling's prime "misteak" is overcooking, say Morton's chefs. Cooking steaks on the grill too long will cause moisture to evaporate, increasing the likelihood that the meat will be tougher and less juicy.
• Stick a fork in it? Never!! Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as it's being grilled. A fork will pierce the meat and allow the juices to seep out. Sticking a fork (or a meat thermometer) into a steak during grilling is almost like testing an egg by breaking it open while it's being boiled.
• Medium or rare? A done deal. There's a much better doneness test recommended by the Morton's chefs, and you carry the necessary equipment with you at all times: It's all in the palm of your hand:
• For a rare steak: Squeeze the pad at the base of your thumb. It should
feel spongy and offer very little resistance.
• For a medium steak: Press on the middle of the palm of your
outstretched hand. It should feel firm and snap back quickly.
• For a well-done steak: Squeeze the base off your small finger. It should
feel very firm, with almost no give. However, Morton's chefs strongly
advise against cooking beyond medium, noting that doing so is likely to
dry out the meat and rob it of its flavor and tenderness.
• One good turn...is enough! After you put your steak on the grill, don't turn it over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.
• Won't let go? If the steak sticks to the surface when you're trying to turn it over, stop trying. It's a sure sign that it needs more searing on that side. Give it more time.
• Keep your lid on! By keeping the lid closed during grilling, you increase the broiling temperature, while decreasing the cooking time.
• It's good to have something on the side! Side dishes can complement or complete the meal. Grill away and be creative. Jumbo shrimp or large scallops, bell peppers, asparagus, mushrooms (shiitake, morel, portabella, chanterelle), potatoes, lobster tails, polenta, onions, zucchini, corn on the cob, eggplant, Swiss chard, baby carrots, bell peppers are just a few of your options!
• Selecting, operating and maintaining your grill: Gas vs. charcoal:
• Gas grills have higher fuel economy, are easy to start, have instant flames, are easier to
clean (just brush the grill), there's no messy charcoal to dispose of and turning a dial will
regulate and maintain a desired temperature.
• Charcoal grills impart a distinctive smoky flavor many prefer, especially when mesquite
is used, and produce a higher temperature for faster searing. But, there is that used
charcoal to take care of.
• Be sure the grill is sturdy and well made. Ideally it should provide areas of both direct
and indirect heat. The cooking surface should be large enough to allow you to grill
several portions of food at once, so you won't have to keep too many hungry guests
waiting too long.
• You'll appreciate the convenience and time-saving value of side burners when you want
to cook, heat or sauté side dishes. And side-cutting boards add a new ease to food
preparation.
Morton's specializes in classic, hearty American fare, serving generous portions of its specialty, USDA grain-fed prime-aged beef (the finest available), fresh fish, lobsters, chicken entrees and spectacular desserts. Morton's The Steakhouse is the largest company-owned, fine-dining restaurant brand in the world. Founded by the late Arnie Morton and Vice Chairman Klaus Fritsch in 1978, Morton's has maintained its commitment to exceptional food, service and ambiance. There are currently 75 Morton's steakhouses throughout the United States and in Toronto, Vancouver, Singapore, Hong Kong and Macau, China.
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