Brian Huskey (Top Chef Season 11 and R&D Chef at three Peruvian restaurants in LA) lets us in on his top five burgers in Los Angeles.
'Seattle' on Serious Eats
Carrie Mashaney (Top Chef Season 11 and Chef de Cuisine at Aragona) shares her top five favorite burgers in Seattle, ranging from a deep-fried patty topped with wasabi coleslaw to a classic, all-American burger with loads of secret sauce.
One of several new Capitol Hill burger newcomers, Li'l Woody's caters to the neighborhood's rapidly transitioning—and increasingly hip—residents. Good news is, Li'l Woody's is pretty good at catering to everyone else as well.
Seattle-area steakhouse El Gaucho puts the same attention on their custom-ground, dry-aged burger as they do on their steak, and it's a bargain for only $9 during happy hour.
There are burger purists who want nothing to come between the beef and bun, and those who don't mind piling on the toppings to push the hamburger envelope. Lunchbox Laboratory falls in the latter category, experimenting with flavor combinations and encouraging diners to do the same.
Seattle-area chain Dick's Drive-In is celebrating the graduation season with a free cheeseburger or hamburger to any high school or college graduate who shows up at any Dick's Drive-In in their cap and gown, until June 21.
Lola's lamb burger arrives beautifully juicy with welcome background notes of char and the right amount of salt. It's a wallop of lamb-y richness—a boon for people that love the funkiness of the animal.
Don't ignore this little dive bar and their chili burger made with a signature 30-year-old recipe.
With 10+ restaurants and a James Beard award for Best Northwest Chef under his belt, Tom Douglas is a staple of the Seattle dining scene. And if there's one thing Tom does best, it's burgers. Chefs city-wide source their buns from his bakery, Dahlia Bakery, and diners come to his restaurants Palace Kitchen and Brave Horse Tavern to experience his elevated renditions of the fast-food classic. Here are Tom's top five Seattle burgers.
Famous burgers may not always live up to the hype, but mountains of praise have to be right sometimes. Here are some of our favorite burgers around the country that are worth the hype.
Icon Grill's Special Grind Burger steps away from burger tradition with a spice blend that takes cues from masala and uses chiles from the Southwest.
Despite the well-worn interiors glazed with a fine mist of grease, Broiler Bay is a rare family-run burger joint that's defied the odds and remains a local staple.
"Grilled" is our series of Q&As of burger-related people. It's been a while since we've done these regularly, but we're starting up again by interviewing our contributors so you can get to know the people behind our site. Today we're grilling Adam Lindsley, our Seattle and Portland burger correspondent since last November (but who will focus on Portland from now on since he recently moved there). He's impressively pulled triple-duty at Serious Eats; you can check out his pizza reviews at Slice and his soda taste tests at Serious Eats: Drinks.
It's been quite a while since I've had one of those eyes-rolling-back-in-the-head "Oh my God" burger moments (December, to be exact), and not once has it occurred in Seattle...until now.
Skillet, a vintage Airstream trailer-cum-mobile grill, serves a very fine grass-fed cheeseburger made even more delectable with a generous helping of their sweet, smoky, salty bacon jam. You heard right: bacon jam. And yes, it's as good as it sounds.
BuiltBurger is not for the Josh Ozerskys of the world. Owner David Makuen clearly believes that straight-up ground beef is best served as an empty canvas upon which myriad ingredients—especially other meats—can be melded like colors on a palette to form something that's by turns art or sacrilege, depending on who you talk to.
In the battle for Seattle's fast-food burger supremacy, Dick's and Red Mill are the main contenders, at least in terms of popularity. A distant third, with just a smidge better burger if you ask me, is the epically named Burgermaster. And while their burger can hardly be called great, there's something about it that lifts it above the mire. Barely.
As the locavore movement strides ever further into the mainstream, we're going to be seeing more and more establishments like Local 360. Their ultimate goal: finding up to 90 percent of their raw ingredients within 360 miles of Seattle. A respectable ambition, but all for naught if the food isn't any good. Thankfully that's far from the case here.