Morton’s Million Dollar Burgers

Morton’s Million Dollar Burgers – recipe from Morton’s Steakhouse – it really is the best burger recipe around! Everyone raves about them!! No joke! Made these for a tailgate and now this is the only burger we make!! Ground beef, egg, tomato juice, salt, and pepper. YUM!

Originally posted September 24, 2010

hamburger and fries on a plate

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Morton’s Steakhouse Burger Recipe

Morton’s Million Dollar Burgers is our go-to burger recipe. It is super simple to make with only a few simple ingredients and tastes AMAZING! Ground beef, egg, tomato juice, salt, and pepper. The recipe is very easy to double, triple, or quadruple for a crowd. I make these for all of our cookouts and tailgates and everyone RAVES about them. One bite and you will know why. SO good!

cooked hamburger on a spatula

How to Make Morton’s Million Dollar Burgers

These hamburgers are very easy to make. In a bowl, gently combine ground beef, tomato juice, an egg, salt, and pepper. Form the meat into patties and cook until they reach your desired doneness.

  • The burgers can be cooked outside on the grill or inside in a grill pan or cast iron skillet. If you are cooking them inside, feel free to add a dash of liquid smoke to the hamburger mixture. That will give them the flavor of being cooked outside on the grill without actually cooking them on the grill.
  • You can make the burgers ahead of time and refrigerate the patties overnight or freeze them for later.
  • For a low-carb/keto-friendly burger, use unsweetened tomato juice.
  • Are Morton’s Million Dollar Burgers gluten-free? Yes! All of the ingredients in the hamburgers are gluten-free.
  • I use a kitchen scale and a burger press with burger papers to make the patties. I buy everything on Amazon. Here are the products that we use (affiliate links):
  • How do you like your burger cooked? We prefer Medium Rare. I cook the burgers for 3 minutes, flip them, cook for 3 minutes more then add cheese and cook the burger just until the cheese melts.
    • Rare: cool red center
      • 3 minutes per side for an internal temperature of 120-125ºF
    • Medium Rare: warm red center
      • 4 minutes per side for an internal temperature of 130-135ºF
    • Medium: warm pink center
      • 5 minutes per side for an internal temperature of 140-145ºF
    • Medium Well: warm very little pink
      • 6 minutes per side for an internal temperature of 150-155ºF
    • Well Done: warm no pink
      • 7 minutes per side for an internal temperature of 160ºF+
hamburger and fries on a plate

What to Serve With Hamburgers

These burgers taste like a million bucks. We like to serve the burgers on buns with cheese and bacon. Add all of your favorite toppings – lettuce, tomato, onion, pickles, mustard, mayonnaise, and ketchup. Serve the burgers with some french fries, macaroni salad, or coleslaw. Give this recipe a try the next time you have a burger craving. I promise you won’t be disappointed!

Need side dish ideas? Here are a few of our favorite recipes from the blog that go great with these burgers:

Air Fryer French Fries

The BEST Easy Air Fryer French Fries – perfectly crispy outside, tender inside, and absolutely delicious. They taste just like…

hamburger and fries on a plate

Morton’s Million Dollar Burgers

Yield: 3 people
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Morton's Million Dollar Burger – recipe from Morton's Steakhouse – it really is the best burger recipe around! Everyone raves about them!! No joke! Made these for a tailgate and now this is the only burger we make!! Ground beef, egg, tomato juice, salt, and pepper. YUM!

Ingredients:

  • 1 lb ground beef
  • 1 large egg
  • 3 Tbsp tomato juice
  • 1 tsp salt, or to taste
  • ½ tsp pepper, or to taste

Instructions:

  • In a mixing bowl, combine the hamburger, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly.
  • Divide the meat into three equal portions and gently form them into patties.
  • Grill or broil to desired doneness.

Notes:

  • The burgers can be cooked outside on the grill or inside in a grill pan or cast iron skillet. If you are cooking them inside, feel free to add a dash of liquid smoke to the hamburger mixture. That will give them the flavor of being cooked outside on the grill without actually cooking them on the grill.
  • You can make the burgers ahead of time and refrigerate the patties overnight or freeze them for later.
  • For a low-carb/keto-friendly burger, use unsweetened tomato juice.
  • Are Morton’s Million Dollar Burgers gluten-free? Yes! All of the ingredients in the hamburgers are gluten-free.
  • I use a kitchen scale and a burger press with burger papers to make the patties. I buy everything on Amazon. Here are the products that we use (affiliate links):
  • How do you like your burger cooked? We prefer Medium Rare. I cook the burgers for 3 minutes, flip them, cook for 3 minutes more then add cheese and cook the burger just until the cheese melts.
    • Rare: cool red center
      • 3 minutes per side for an internal temperature of 120-125ºF
    • Medium Rare: warm red center
      • 4 minutes per side for an internal temperature of 130-135ºF
    • Medium: warm pink center
      • 5 minutes per side for an internal temperature of 140-145ºF
    • Medium Well: warm very little pink
      • 6 minutes per side for an internal temperature of 150-155ºF
    • Well Done: warm no pink
      • 7 minutes per side for an internal temperature of 160ºF+

Steph

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Comments

  1. Going to try the burgers this afternoon with V-8 juice. Instead of salt and pepper we will use Ted’s Montana Grill Seasoning. It really makes it jump. Saw Ted on a Martha Stewart show and he gave out the seasoning recipe on that episode. I found it later on the internet.

      1. Have been using this recipe for over 1 year now so I must like it. haha Lately I have been using Longhorn Steak House’s Prairie Dust instead of Ted’s and it is also the bomb. Just last week I found it at the Dollar Tree and now I don’t need the internet recipe. Prairie Dust can also be used on chicken and pork.

  2. These sound so juice Ü I'm bummin' because I only have spicy V-8 juice instead of tomato. Might just try it anyways since we love spicy. Thanks for sharing Ü

    1. Made these tonight with the only thing I had……Spicy V-8 juice. They turned out exceptionally delicious. Didn't tell the Hubbie what was in them till he said, "These hamburgers are super juicy…good job".
      This will be our go to recipe, thanks to you!

  3. Thanks for sharing the Morton's blog for recipes. I only found one on their regular website!
    Best,
    Gloria
    p.s. I also enjoy seeing YOUR recipes on Pinterest, they all look delicious.

  4. These look amazing!!! But no iceberg! 😉 This is an ongoing argument between my mother and I. she hates leafy greens and I hate iceberg…especially on a burger!

  5. I made this burgers a couple of weeks ago and they were soooo good! I think these are the best burgers that I've ever made. Thank you for posting this recipe!

  6. Fabulous burgers! I've got to hit Morton's the next time I'm in Nashville, but I'm thinking they are even better off a grill at a tailgate.

  7. Sounds great! I'm definitely going to have to give these burgers a try! Thanks for linking up to Tailgating Time – and for real tailgating besides! 🙂

  8. Steph, these sound awesome. Thanks for stopping by and linking them to Tailgating time oh and for the link to Morton's. On my way to check it out.

  9. I've never had a burger at Mortons and do appreciate this recipe and knowing they have a blog. Next time you're there, take a look at the crab appetizer. I love it! Love those cookies!

  10. They sure look outstanding and it looks like they are being tended by a serious and appropriately equipped chef – beer in one hand, spatula in the other.

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