In 2010 I tried the best burger I had ever eaten. I was working as a corporate lawyer in New York City and the burger was at Zaitzeff, an East Village burger joint. Soon, I started moonlighting there in my free time. I wanted to know everything about this burger: how it was made, where the ingredients came from and how it tasted so damn good.
When I moved to London a year later, I decided to leave my previous career behind for good. I bought an old van, converted it into a food truck and then this loud-mouthed American broad started grilling up burgers for hungry Londoners. This was the beginning of Bleecker St., named after my favourite street in Manhattan.
Open now since the summer of 2012, the matt black burger truck is famous (infamous, perhaps) on the London street-food scene. This year we opened our first permanent shop in Old Spitalfields Market.
There is zero compromise with our ingredients. Burgers are about the beef. We use rare-breed, pasture-fed beef from small farms in the UK. It comes to us from the geniuses at The Butchery in Bermondsey, where it is dry-aged for about forty to fifty days, giving it an intense, beefy flavour. The finishing touches: a sesame seed bun, scratch burger sauce and good old American cheese. We like to keep things simple. Our burgers are accompanied by all the old classics: fries, sodas, beers and shakes.
On any given day, you could find us grilling away in our truck (perhaps in the middle of a music festival), flipping patties at a burger stand in a Dalston carpark or schmoozing the financial whizz-kids of tomorrow in our city shop.
We aim to serve the best burger in London, heck, the world.
Zan Kaufman, founder