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How A Michelin-Starred Chef Makes A Hamburger

April Bloomfield, the British chef behind New York City hotspots like The Breslin and The Spotted Pig, is soon to be one of the brightest stars in the burger biz. Along with long-time partner Ken Friedman, Bloomfield just launched the Big Apple’s most talked-about new beef joint: Salvation Burger.

In honour of the opening, Bloomfield spoke with The Meat Show’s Nick Solares about how the namesake menu item comes together. Her previous achievements include The Spotted Pig’s short rib hamburger (which some think earned her a Michelin star) and the legendary lamb burger at The Breslin. In other words, this woman knows what she’s talking about when it comes to patties and buns.

Chef Bloomfield’s beastly new creation begins with meat that’s butchered and dry-aged in house. Once the beef is ground and takes the familiar patty form, it’s salted and slapped on a wood-fired grill for additional flavour. The cooked patty is nestled in a house-made sesame seed bun that has been brushed with aged beef tallow, then it’s time for the finishing touch: Taleggio cheese and caramelised onions.

Have a napkin ready before you watch the video. There will be blood drool.

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