In case it slipped by you, the first Michigan game of the season is today at 3:30. Richard and I have our usual seats at the 10 yard line, 76 rows up. He’s anxious, I’m excited. Although Coach Rodriguez is said to have a better team and competencies in place this year, Richard is anxious because the team is relying on young, untested talent. I’m excited, however, because I’m smelling hamburgers sizzling on the grill.
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 ; ground sirloin on sale at Whole Foods. I used Moody Blue Cheese, on sale at Whole Foods, 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!
