Five tips for the perfect burger

The burger that changed it all

Morton’s is a staple in the steak scene. (Medium) rarely does a national brand translate quality across the board locally, and Colorado is actually lucky enough to have two—one in the DTC another in LoDo. The name itself is synonymous with a good sirloin, porterhouse or filet, but perhaps one overlooked gem of the fabulous meat locker is the burger. A culinary mainstay of the American diet, there are just as many variations of the patty as there are restaurants that serve it. Morton’s though, as you would expect, serves one of the top sandwiches in the country.

Metromix snuck into the kitchen with Executive Chef Robert Wiltshire to learn how to get (close to) the same dish in your very own backyard. More so, we even got to leave with the recipe! The graduate of the culinary program at Johnson & Wales University and keystone of the kitchen at the downtown location gave us five tips for the perfect burger, but also gave us a wink when he said the burgers made in the restaurant will still always be the best.