|
 |
Classic Hamburger with Baja-Style Tomato Salsa |
 |
|
| Serves: 6 |
INGREDIENTS |
|
2 lbs. Ground
Beef
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
Baja-Style Tomato Salsa |
|
DIRECTIONS |
|
1. Combine the beef, salt, and pepper in a bowl.
Using your hands, mix well. Form into 6 patties. Refrigerate
until ready to grill.
2. Prepare a charcoal or gas grill. Lightly spray the
grill rack with vegetable oil cooking spray. The coals
should be hot.
3. 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. |
|
|
Baja-Style Tomato Salsa |
| Yield: about 2 cups |
INGREDIENTS |
|
1 pound tomatoes, chopped
2 yellow or red bell peppers, seeded and chopped
1 cup cooked corn kernels (see Notes)
3 scallions, finely chopped
2 jalapeno or Serrano chilies, seeded and chopped
1 large clove garlic, minced
3 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon salt, or to taste |
|
DIRECTIONS |
|
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 reach
room temperature before serving. |
|
NOTES |
|
Note: You can use frozen corn kernels, cooked and cooled.
For better flavor, use leftover boiled summer corn,
or better 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 cobs. |
back to top
|
|
©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
|
|
