Famous Atlanta-based burger joint Ann's Snack Bar was put on sale in 2009, but over a year later it continues to look for a buyer after dropping from its starting price of $1.5 million to $450,000. From the New... More
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... More
[Image: New York Times] Twenty-two-year-old Stephanie Smith was a children's dance instructor until an E. coli–tainted burger caused her such severe symptoms that she had to be put in a coma for nine weeks. When she awoke, she was... More
Not quite a pastrami burger: Brennan & Carr's Gargiulo Burger is topped with roast beef. A fun piece by John T. Edge in the New York Times this morning on the pastrami burger culture in Salt Lake City (and... More
New York Times interviewed 30 chefs to get tips on how to make the perfect burgers—what kind of meat, how to form it, how to cook it, and what kind of bun to use, along with related recipes. There's... More
Clicking in to the AHT inbox early yesterday morning, we had this email from Midtown Lunch's Zach Brooks. AHT,Totally buried in this article about Portland, Oregon, food carts—a food cart in Portland is making your burger creation!Brunch Box, around the... More
"BOTM is like the Bizarro World version of AHT." Yes, we've seen the story. Thanks to everyone who emailed us the link. Would have had it up on the site earlier in the day, but AHT editor Robyn Lee is... More
Photograph by Yvonne Boyd On the New York Times Diner's Journal blog, food writer John T. Edge has been taking questions all week. Here are his answers to some burger-relatd matters: Ollie's Trolley [in Louisville, Kentucky], a remnant of... More
Clockwise from top: Flip, City Burger, Black Iron The New York Times' Oliver Schwaner-Albright weighs in on three burgers for under $25 in New York City, two that use beef from Pat La Frieda—Flip and City Burger—and one—Black Iron... More
Edward Schneider of the New York Times blog Bitten shares advice on how to make juicier burgers: chop the external fat trimmed off a rib eye steak (presumably, if you're already preparing a steak) and add to your burger meat.... More
