About
A Hamburger Today is a weblog about America's national dish—the hamburger! We offer a delicious mix of news digests, reviews, videos, and musings on all things burger-related.
Who's Who
Robyn Lee | editor
Robyn Lee, aka The Girl Who Ate Everything, edits A Hamburger Today. Where's the beef? Robyn finds it and brings it to you. If you have tips, suggestions, and burger news to report, Robyn's your go-to on this. Adept at everything from writing to photography, from graphic and web design to, of course, eating, Robyn takes many of the beautiful photos you see here on AHT and on Serious Eats.
Favorite burger joint(s): Shake Shack!
Favorite burger style? Whatever Shake Shack's style is. Or an In-N-Out burger. A one-serving burger. >_<
Ketchup or mustard? Ketchup.
American, Swiss, cheddar, or other? I don't have a favorite. Whatever's melty when I eat it. Congealed cheese on a patty equals sadness.
And how would you like that done, miss? Medium rare to rare.
Toppings? I like lettuce. But no raw tomato for me.
[burger@seriouseats.com | Robyn's profile]
Nick Solares | roving reporter
Nick is A Hamburger Today's roving reporter. Though primarily New York City–based, he gets around, filing reports from L.A., Connecticut, D.C., or wherever he may be.
Grilled, griddled, or broiled?
Griddled, for anything up to about six ounces. Anything bigger than that I prefer grilled or broiled with a slight preference for the latter, although I prefer smaller burgers.
And how would you like that done, sir?
Rare, please, unless I am eating sliders, in which case you usually have no choice.
Would you do us the favor of describing your perfect burger?
Broadly speaking it is griddled, using only the freshest ingredients, the patty is from fresh not frozen, beef and is no more than four ounces in size. The bun is either a plain white or potato roll, American cheese, pickles, onions—either raw diced or griddle cooked with the burger—and a dab of ketchup. And the place has to have been in business at least 40 years, preferably longer.
[nick@ahamburgertoday.com | Nick's profile | Grilled: A Q&A with Nick Solares]
Adam Kuban | founder and editor-at-large
Please note: For editorial matters, burger tips, and news, contact Robyn Lee.
Adam Kuban is the founder of A Hamburger Today and now serves as editor-at-large, checking in weekly with a burger review and chiming in occasionally with thoughts on burgers and links to interesting burgerage.
Where do you stand, burgerwise? Because readers here are no doubt curious, my favorite burgers can be found at Bobo's Drive-In, Shake Shack, Cozy Inn, and White Castle.
Favorite burger style: Sliders. They're the reason this site exists. I was originally going to focus AHT on sliders, but I thought that might be a bit too niche. I also love a great fast-food-style burger. And by fast-food-style, I mean a great, fresh-not-frozen griddle-cooked patty that's more on the thin side than thick, sandwiched between a pillow-soft squishy white bun. When I use fast-food-style, it refers to the burger's size and accoutrements, not to who makes it. You'll see that my picks above reflect my love of both the fast-food-style burger (Bobo's, Shake Shack) and the slider (Cozy and Castle).
Ketchup or mustard? Ketchup.
American, Swiss, cheddar, or other? American!
And how would you like that done, sir? Medium-rare, please, my good man.
Any toppings? Yes. A thin slice of raw or gently grilled onion and two or three slices of cool pickle.
[burger@seriouseats.com | Adam's profile]
Ed Levine | publisher and contributor
Ed Levine is publisher of, and occasional contributor to, A Hamburger Today. Some of Ed's posts:
- Ringing in the New Year with White Kastle Klones
- Steingarten on Hamburgers: More Than a Mouthful
- Best Three Burgers in the U.S.: No Agreement Anywhere
- Sliders at Bouchon Bakery
[ed@seriouseats.com | Ed's profile]
Editors and Contributors Emeritus
The following editors either began the journey with A Hamburger Today back in 2005 or were along for the ride for a bit but, for various reasons, have retired (to a greater or lesser extent) with distinction. (The "greater or lesser extent" bit applies to their retired status, not their distinction.)
'Hamburglar' Hadley | West Coast editor emeritus
In addition to his three-year stint as associate editor of the trendy Black Book List, nightlife, restaurant, and hotel guides for Los Angeles and New York, his freelance articles on underground culture, travel, and music have appeared in L.A. Weekly, Bel-Air Magazine, Porthole, Usounds le Internacional, and the AKA Guide, among other publications. He was also in the award-winning film Soda Pop and has done voices for multiple characters in Grand Theft Auto: Vice City and Manhunt by Rockstar Games. A vegetarian for eight years, Hadley renounced it all for the pleasures of the cheeseburger. Hadley currently celebrates the taco lifestyle at TACO.
[Active from May 2005 to March 2006 | Hamburglar Hadley's profile]
'Hamburger' Matty Jacobs | East Coast editor emeritus
Matty Jacobs works as a web developer in New York City. He lives in a beautiful apartment in Boerum Hill, Brooklyn, but roams far and wide in search of the most delicious burgers he can find.
Matty is a media and technology junkie, owns a crapload of music, and has seen quite a few movies. He also takes a lot of photos. He likes to read, mostly magazines, and write, mostly about music. In the summer, he spends a lot of time on his bike, playing frisbee, and seeing movies outside. In the winter, he plays video games and sees movies inside. Sometimes, he does improv comedy.
[Active from May 2005 to September 2006, with sporadic appearances thereafter | Matty's profile]
Lauren Krueger | contributor emeritus
Would you do us the favor of describing your perfect burger? How kind of you to ask! Let's start with a third pound of that magic mixture of brisket and sirloin that the Shake Shack grinds up so nicely and, um, griddle it, yeah! Snag a bun from P.J. Clarke's, and toast it up a smidge. Cook that patty to a happy medium (the name of an almost band I was once a part of), and melt a slice of sharp, white cheddar on top. Add two 1/4- to 1/2-inch slices of so-fresh-you-wanna-slap-it homegrown tomatoes and a good handful of dill pickle chips (why yes, I did make some the other night, those will be fine), and a leaf of Boston or Bibb lettuce. Smear a little mayo on the roll, give it a squirt of ketchup, and get out of my way. Sure, I could use a napkin. Thanks.
[Active from November 2007 to June 2006 | Lauren's profile]
Honey P. | contributing editor emeritus
Honey P. has been eating and drinking her way through New York City for more than a decade. Upon arrival, her first burger was a Sassy Slider, and from there the quest for the perfect patty began.
She has worked at various New York–based magazines since 1998 and served as a writer and editor for the Black Book List, nightlife, restaurant, and hotel guides and the AKA Guide. In addition, she writes about art, food, design, fashion, and travel on a freelance basis for various East and West Coast publications.
[Active from May 2005 to July 2005 | Honey P.'s profile]
