The hamburger used to be the symbol, and cornerstone, of fast food, and all the ills associated with it. But as the movement for fresh, organic, locally sourced food rose, so did the lowly hamburger. For this week's Please Explain, we are talking all about the history, and the future, of the hamburger, with Benjamin Wallace, the author of "The Play-Doh of Meats" in the June 1-7 issue of New York Magazine, and Pat LaFrieda, of Pat LaFrieda Meat Purveyers. Adam Kaye, Vice President of Culinary Affairs at Blue Hill, also joins us to talk about the red-headed stepchild of the burger family: the veggie burger.