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Salvation Burger NYC: How April Bloomfield's Meaty Monster Is Made

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Here's everything you need to know about April Bloomfield's big new burger.

The meat at Salvation Burger is butchered and dry-aged in house. Once the beef is ground and formed into a patty, April Bloomfield aggressively salts it and slaps it on the wood-fired grill. When it's got a nice crust, the meat is placed on a house-made sesame seed bun that's brushed with aged beef tallow. The meat is finished with Tallegio and caramelized onions, a combination that's reminiscent of French onion soup. At eight ounces, it's similar in size and stature to Bloomfield's beef burger at The Spotted Pig and her lamb burger at The Breslin.

Eater's resident carnivore Nick Solares recently stopped by Bloomfield and Ken Friedman's new Midtown East restaurant to see how this $25 burger is made. In addition to this beast, Bloomfield is also serving a "Classic Burger" with two thinner patties for $17, plus a veggie burger and house-made hot dogs.

Salvation Burger is now open daily from 12 p.m. to 2 a.m. in Midtown East's Pod 51 hotel. If you happen to stop by this weekend, let us know what you think.

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