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There's been a lot of burger buzz these days around burgers that aren't, well, really burgers in the classic sense. The Impossible Burger and Beyond Burger have transformed vegetables, oil and water into a remarkable facsimile of a bleeding burger: rare in the center, crispy on the outside and satisfyingly greasy. And, they have been rather hard to get one's hands on.
No one does charred hot dogs and juicy hamburgers better than April Bloomfield, a James Beard Award–winning chef and co-owner of New York City's Salvation Burger. Her five tips for Grade A grilling: