When Americans think hamburger, they think beef. We agree. Very little surpasses 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.
You can use frozen corn kernels, cooked or cooled. For better flavor, use leftover boiled summer corn, or, best yet, grill a few ears over hot coals or roast them in a very hot oven (400?F.) until the husks blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cob.