Morton's Prime Steak Burgers
Our original recipe — handmade in 8-ounce and 12-ounce burgers.
Morton’s The Steakhouse is known for serving our guests the best USDA Prime-aged beef available. But the Morton’s story began well before we opened our first steakhouse in December 1978 in Chicago.
Seven years earlier, Klaus Fritsch, Co-Founder and Vice-Chairman of Morton’s, met Chicago restaurateur Arnie Morton. Over a hamburger one fateful day, Arnie and Klaus would become friends, business partners and a major influence on worldwide fine dining.
Klaus was experimenting with new menu items. He sent Arnie one of his creations, a new recipe for a hamburger. A few minutes later Arnie burst into the kitchen, demanding, “who cooked that hamburger?” Klaus cautiously stepped forward, and Arnie exclaimed that it was the best he’d ever tasted. From that day forward, the partnership was cemented. And to this day, Klaus credits that hamburger for the idea and creation of Morton’s The Steakhouse.
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