Morton's Mini Cheeseburgers

from Morton's Steak Bible: Recipes & Lore from the Legendary Steakhouse, by Klaus Fritsch with Mary Goodbody

Makes 12 mini cheeseburgers

# 2 pounds ground sirloin (see Note)
# 6 tablespoons tomato juice
# 2 large eggs
# 1 1/2 teaspoons salt
# 1/2 teaspoon freshly ground black pepper
# 12 mini hamburger buns or small, soft dinner rolls,
# each about 2 1/2 inches in diameter, split in half
# 6 ounces Cheddar cheese, cut into thin slices
# about the size of the burgers
# 12 leaves iceberg lettuce, each about 1 inch
# larger than the 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, for serving
# Mustard, for serving

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

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

3. Remove the broiler tray from the broiler and arrange the buns, cut side down, on the tray. Toast the buns under the broiler for about 30 seconds on each side, or until lightly browned. Be careful that the buns do not get too browned. Remove the buns and reserve.

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

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

Note: We use ground sirloin with an 80:20 ratio of lean beef to fat. Try to find beef with a similar ratio for the juiciest burgers.