After a brief hiatus, A Hamburger Today's Q&A column, Grilled, is back. This week's installment is Peter Meehan, who has discovered and then relayed the news of some of New York City's finest burgers in the pages of the New York Times.
Grilled, griddled, or broiled?
All of the above. Didn’t George Motz teach us that burgers can be steamed and deep-fried, too? Is there even a verb for what they do to the burgers at Louis’ Lunch in New Haven? I find grilling and broiling to be the surest approaches to properly cooked patties, but I have no allegiance to any one style.
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