Peggy Lampman's Saturday dinnerFeed: Go blue cheese burgers

There has always been heated debate regarding the percentage of fat to meat, and what percentage produces the best hamburger. Seriously, there are as many opinions regarding this as debate on how Michigan will fare in the upcoming season.

James Beard, the famous food writer and cohort of Julia Child, stated that the best burgers have the most fat to meat ratio. He even added heavy cream to his original hamburger recipe. I like a juicy burger and love his recipe, but Richard is quick to point out the ramifications of my predilections. I have, however, learned the ground rules of a happy marriage. Richard's burger was lean ground sirloin, mine was 80% ground chuck. I left out the heavy cream and mine was still wonderfully juicy.

Grass Fed (80%) Ground Beef is on sale at Arbor Farms for $ 2.79#; ground sirloin on sale at Whole Foods for $3.49#. I used Moody Blue Cheese, on sale at Whole Foods for $7.99#, which has an incredible, smoky blue flavor adding another flavor dimension to this incredibly yummy blue cheese sauce. Make sure you grate the onion with a grater, the flavor is infinitely better in the burger than if you cut it into a dice.

Incidentally, Richard wants me to point out how fabulous his Huma- Lupa- Licious beer from Shorts Brewing Company located in Bellaire, Michigan tastes with his burger. He's also dipping pretzel sticks into the remnants of the blue cheese topping. I should have made more.

This recipe goes out to Coach Rodriguez and the team, hoping Michigan is sizzling (like my burgers) this season on the playing field. Go Blue!

Yield: 6 hamburgers Time: 25 minutes Cost: apx. $11.00

Ingredients

400

1/2 cup(1/4#) blue cheese, crumbled 4 tablespoons cream cheese 1 tablespoon sour cream or yogurt 2 tablespoons prepared horseradish 2 pounds hamburger, ground chuck or sirloin 1 tablespoon finely grated onion 6 hamburger buns Lettuce and sliced tomato

Directions

1, In a bowl, cream together blue cheese, cream cheese and sour cream. 2. Preheat gas or charcoal grill to high heat. Oil grill grates. 3. Spread the beef onto a cutting board and sprinkle with the grated onion. Combine onions into beef and form into 6 patties. Season both sides of beef with kosher salt and freshly ground pepper. Grill burgers, with lid down, about 4 to 5 minutes per side for medium-rare. Lightly toast buns, cut side down, on cooler portion of grill, if desired. 4. Divide and spread blue cheese sauce on cut side of each bun half then place burger in bun with lettuce and sliced tomato. Serve.