CHARLOTTE, N.C. — There’s buzz around the movie “The Menu,” a dark, comedic take on foodie fandom and culture. A cheeseburger plays a pivotal role in the film – no spoilers here, and people are talking about craving them when they leave the theater.
From the bun to the sauces, to the toppings, there is a science to building a great, gourmet-level burger. It is never “just a burger,” in The Menu or at Bang Bang Burgers in Charlotte.
Huang, a graduate of the Culinary Institute of America, sources whole muscle cuts of high-quality Black Angus chuck, boneless short rib and brisket beef from Creekstone Farms in Arkansas City, Kansas - and has teamed up with John Anselmo, of American Butcher Company in Birmingham, Alabama, to grind a custom blend for Bang Bang Burgers.
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