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12 Go-To Burgers as Chosen by Seattle Tastemakers

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As Burger Week 2013 winds down, we turn to some of our favorite tastemakers to tell us where they like to get their burger fix. The comfort of fast-food plays a part in this list, as do the gourmet burgers and the tried-and-true industry standards that always seem to stay consistent in their solid preparation.

Here are 12 burger destinations (in alphabetical order) as chosen by those whose palates we have come to trust...and hopefully still do after seeing this list.

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Dick's Drive-In

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Ethan Stowell — Dick's Deluxe: Double 1/8 pound grilled patties with melted cheese, lettuce, mayo, and pickle relish. Says Stowell, "It's probably the burger I've eaten most in my life."

Dick's Drive-In

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Josh Henderson — Dick's cheeseburger: single 1/8 pound grilled patty, melted cheese with ketchup and mild mustard. And a chocolate shake for good measure.

La Bête

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Andrew Friedman — Painted Hills burger: topped with grilled onions, mushrooms, gruyere, remoulade, and an optional bacon topper.

Li'l Woody's

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Tamara Murphy — The Fig and the Pig: a scoop of Boat Street pickled figs, Hills Bacon, mayo and crumbled gorgonzola cheese.

Palace Kitchen

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Dustin Ronspies (pictured) and Eric Stover both love the Palace Burger Royale: half-pound handground chuck on a Dahlia Bakery onion bun.

The People's Burger

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Anu Apte — According to their website, their namesake burger is "a juicy beef patty not for the faint of heart. There is enough extras to feed a goat for a week. This thing is unstoppable. Beef patty, double cheese, lettuce, tomato, avacado, and a zippy secret sauce. Add an Egg for $1.00."

Quinn's Pub

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Brendan McGill (pictured) and Eli Dahlin both agree on the Painted Hills beef burger at Quinn's: 8oz beef, bacon, white cheddar, mayo, on a brioche bun.

Slim's Last Chance Chili Shack

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Sam Crannell — Chili Cheese Burger: Hand pressed and seasoned choice beef burger served open faced smothered with Texas Red & cheese.

Spur Gastropub

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Scott Heimendinger — Grass-fed beef burger: red onion jam, cheddar and thyme.

Tavern Law

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Matthew Lewis — Natural Beef Burger: red wine onion jam, provolone, $15. Add pork belly for an extra $4.

Jason Wilson — Mini duck burgers: duck, red onion jam, arugula, house-made ketchup and hot mustard on a brioche bun. Says Wilson, "Nobody really does duck burgers in Seattle and chef Maria Hines does them really well."

Uneeda Burger

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Maria Hines — Sonora burger: roasted chili relish, jack cheese, cilantro. Says Hines, "It's really good quality meat, and the bun has great structure."

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Dick's Drive-In

Ethan Stowell — Dick's Deluxe: Double 1/8 pound grilled patties with melted cheese, lettuce, mayo, and pickle relish. Says Stowell, "It's probably the burger I've eaten most in my life."

Dick's Drive-In

Josh Henderson — Dick's cheeseburger: single 1/8 pound grilled patty, melted cheese with ketchup and mild mustard. And a chocolate shake for good measure.

La Bête

Andrew Friedman — Painted Hills burger: topped with grilled onions, mushrooms, gruyere, remoulade, and an optional bacon topper.

Li'l Woody's

Tamara Murphy — The Fig and the Pig: a scoop of Boat Street pickled figs, Hills Bacon, mayo and crumbled gorgonzola cheese.

Palace Kitchen

Dustin Ronspies (pictured) and Eric Stover both love the Palace Burger Royale: half-pound handground chuck on a Dahlia Bakery onion bun.

The People's Burger

Anu Apte — According to their website, their namesake burger is "a juicy beef patty not for the faint of heart. There is enough extras to feed a goat for a week. This thing is unstoppable. Beef patty, double cheese, lettuce, tomato, avacado, and a zippy secret sauce. Add an Egg for $1.00."

Quinn's Pub

Brendan McGill (pictured) and Eli Dahlin both agree on the Painted Hills beef burger at Quinn's: 8oz beef, bacon, white cheddar, mayo, on a brioche bun.

Slim's Last Chance Chili Shack

Sam Crannell — Chili Cheese Burger: Hand pressed and seasoned choice beef burger served open faced smothered with Texas Red & cheese.

Spur Gastropub

Scott Heimendinger — Grass-fed beef burger: red onion jam, cheddar and thyme.

Tavern Law

Matthew Lewis — Natural Beef Burger: red wine onion jam, provolone, $15. Add pork belly for an extra $4.

Tilth

Jason Wilson — Mini duck burgers: duck, red onion jam, arugula, house-made ketchup and hot mustard on a brioche bun. Says Wilson, "Nobody really does duck burgers in Seattle and chef Maria Hines does them really well."

Uneeda Burger

Maria Hines — Sonora burger: roasted chili relish, jack cheese, cilantro. Says Hines, "It's really good quality meat, and the bun has great structure."

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