so it's a snowy wintry day in midtown and fifty first Street
i'm here at Salvation burger because April Bloomfield brand new with
hamburger specific restaurant April got her start new york about 10 years ago
the spotted pig and it's been argued that she wanted Michelin star based on
the shore trip and she sells out
she went on to create new york's most beloved lamb burger at the breslin and
now she's opened the spot which is dedicated to handlers
this really is a Supermax book I mean you have controlled every aspect of what
ends up on the players totally every aspect from finding the farm
we're thirsty has been grazing to going to visit slaughterhouse and then hiring
a fantastic but you're shuttling guests to grind the meat for us in house so
I've been dreaming about this project for a long long time
at least six to seven years
Being able to control my own blend and just have direct contact right there.
If there's a problem or I want to do something on the fly,
I have somebody there that's just as passionate as me.
that can kind of get us away from it.
These are all of our New York strips and rib-eyes right in here like the one that
erica is cutting up right now is eight week dry aged.
so it gets like a peep your flavor a little funkier you know.
all the flavors condense dense and becomes a lot more tender.
so we just grind that up and put it in the burger and then you can see right here like this is the leg but
basically what we do is we're doing a completely whole animal blend.
So it's something that nowhere else in the city is really doing.
every burger has every part of the animal in it. You know one day I might be really fatty,
one day it might kind of not have the same consistency that you're looking for
but when you're taking care of all of that back end...
April can say I wanted taht more fatty i wanted less fatty.
Depending on the season the flavors are going to change a little bit.
So that kind of tweaking can just be really exciting especially for someone like April who really cares.
Tell us about the about the cooking process itself, because that is quite unique.
-Yeah you know it's been a couple of dreams of mine has been to
be able to cook up over wood. And you know the woods gonna impart teeny, teeny
bit of flavor. Which is you know perfect for this type of burger.
So check this out. that this is a little bit of aged beef tallow.
-Oh lovely! so you're going to get some of that flavor in there too.
-Yeah. going to get a little bit anything to layer that flavor, you know?
This one I'm going to show you is a little French onion style.
It's just some caramelized onions with a little taleggio, actually.
It's just a perfect burger!
Look at that! That is amazing, thank you.
Look at this thing. So this is the namesake - this is the Salvation burger.
And I mean it looks...
I love the primal aspect of this hamburger.
It's just it's really just cheese, onions, beef in a bun.
What else do you need?
Here I go.
Wow you get that beefy, steak-like flavor, the smokiness.
the onions have a sort of thyme flavor. The cheese adds this creamy, viscous blend to everything.
But the meat itself it's really hearty. It tastes like a short rib or steak.
I'm going in again.
And that bun! It's got like a quadruple layer of crunch.
It's a crunch on that then you have the tenderness, the airiness of the inside of the bread.
Then you have the snap and crunch of the maillard reaction on the burger itself.
Then you have the juicy innards and then it's all repeat again on the bottom.
It's just this is a great great hamburger.
So I'm impressed, I mean I knew I would be. April is a incredible chef and
she's obviously put a decade of burger knowledge and expertise into this thing
I think that she's knocked it out of the park. This is what the Salvation burger should be.
there's nothing quite like a full English breakfast whether it be fuel for
a hard day of Labor a company meal to ward off a dreary day or a cure for an
epic hangover
the meal is a celebration of breakfast it is breakfast as feast in New York
British chef April Bloomfield is reforming the way that people feel about
English food and in my opinion she's serving up one of the best versions of
the breakfast anywhere on earth
yeah