When Americans think hamburger, they think beef. We agree. Very little surpassese a great grilled beef burger—there are times when nothing else hits the spot. For the best, juiciest burgers, we suggest combining equal weights of ground sirloin and ground chuck. The only other cuts of beef we think should be ground are round and tail of porterhouse. Both can be used for burgers, but should be mixed with chuck. Hanger steak also makes a great ground beef, but is hard to find. When working with ground beef, handle the meat gently to avoid toughening.
Vegetable oil cooking spray
Baja-Style Tomato Salsa
1 lb. tomatoes, chopped
2 yellow or red bell peppers, seeded and chopped
1 cup cooked corn kernels, see tip
3 scallions, finely chopped
2 jalapeño or Serrano chilies, seeded and chopped
1 large clove garlic, minced
3 tbsp. finely chopped cilantro
1 tbsp. fresh lime juice
2 tsp. cider vinegar
To make the salsa, combine the tomatoes, peppers, corn, scallions, chilies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigerate for several hours. Let the salsa come to room temperature before serving.
Combine the beef, salt, and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot.
Grill the burgers for about 5 minutes. Turn and grill for 4 or 5 minutes longer for medium-well burgers. Serve with Baja-Style Tomato Salsa, if desired.