If you're not already an "ardent homeburger advocate" like New York Times columnist Peter Meehan, read his latest post in T Magazine Blog on making grass-fed burgers at home and you might feel inspired to visit your local butcher instead of a restaurant. He gives tips on buying meat in New York City, cooking the patties, and making a double cheeseburger topped with butter and "bottomed" with pickles, onion, lettuce, tomato, and mayo. Related: The Burger Lab's Top Ten Tips for Making Better Burgers