Chef April Bloomfield's New York gastropub, The Spotted Pig serves a well-loved blue cheese-topped burger which I was lucky enough to sample here in London a couple of weeks ago when Bloomfield took over the kitchen at St. JOHN's Michelin-starred restaurant for a two-day pop-up at the end of October...
According to the Spotted Pig Burger recipe which Bloomfield published via The Telegraph back in 2009, she used to make her now famous burger with a blue cheese, creme fraiche and garlic dressing rather than with unadulterated Roquefort:
Patty composition aside, I applaud the simplification of Bloomfield's burger. Gone is the fuss (and the potential drips) of a dressing, as my Spotted Pig Burger (shown, top) was simply topped with crumbled Roquefort and served in a toasted, slightly sweet briochey bun. No lettuce, no onion, no pickles, no dressing, no ketchup, no "extras". Just delightfully tasty beef and salty blue Roquefort in a rich bun bearing the charred scars (and flavours) of that which is perfectly toasted. Hats off: why meddle or fuss when these flavours alone provide such joy?
I've got to say, the shoestring fries are a genius touch, too. Not because I prefer them to normal fries - actually I don't as a general rule, although in this case they tasted divine, thanks to the addition of crispy fried rosemary leaves and slices of garlic. No, the reason I thought they were so clever is because in a restaurant (especially St. JOHN with it's new Michelin star) people seem determined to eat whatever is served with the cutlery provided. But guess what? A fork is completely useless when it comes to picking up Bloomfield's shoestring fries.
The Spotted Pig
314 W 11th Street @ Greenwich Street
Tel: (212) 620 0393