This weekend I'm grilling burgers—what could be better? My tastes tend to prefer healthy, reduced-fat food—except when it comes to burgers. When making a traditional burger, I select a chuck grind which has a higher fat-to-meat ratio. It makes the best burgers, to my palate.

Chuck grinds are on sale at Hiller's this weekend for $2.29 a pound—that additional fat ratio recommends a trip to the gym, and Hiller's is conveniently on the way.

Hiller's has a great selection of fresh grinds, in general. I'll pick up some lean turkey or chicken for Richard's burger while I'm there. If you'd prefer a lamb or veal burger, you'll find the grind at Hiller's. Michigan harvested and sourced grinds may be found at Arbor Farms or Sparrow Meats in Kerrytown.

Click here for additional recipes for turkey and portabella mushroom burgers.

Eat well—stay hungry! See you on Monday.

Ingredients

1/2 cup 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 tomatoes

Directions

1. In a bowl, cream together blue cheese, cream cheese, sour cream, and horseradish. 
 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. 
 4. Divide and spread blue cheese sauce on cut side of each bun half then place burger in bun with lettuce and sliced tomato.