Bleecker

Burgers are about the beef. We use rare-breed, grass-fed beef from small farms in the UK.

It’s dry aged and cooked when you order, giving it an intense, beefy flavour. The finishing touches: a sesame seed bun, scratch burger sauce and good old American cheese.

We spent years working our asses off in the truck, and finally, in 2015, we opened our first permanent spot, a burger kiosk in Old Spitalfields Market. And in 2017, we added a 20-seater takeout joint in Victoria and 30-seater in the new Bloomberg building. We’re proud to have built all of these shops off our own backs.
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At Bleecker, burgers are only part of the puzzle.