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A burger and potatoes
The burger at Local Tide
Jay Friedman

15 Spots for Mind-Blowing Burgers in Seattle

With crispy smashburgers, juicy half-pound patties, and more

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The burger at Local Tide
| Jay Friedman

Seattle has a lot of amazing burgers, and even more people who have opinions about what is the “best” burger. Burger love is truly a subjective thing, but this roadmap helps sort through some of the best options in the city. The list includes basic burgers done brilliantly, but also offers exceptions for variations that are, well, exceptional. Some of these restaurants are easily recognizable as hamburger havens, while others come from places ranging from a dive bar to a butcher shop to an oyster house. No matter what, these stops all have one thing in common: a damn tasty burger.

Know of a spot that should be on our radar? Send us a tip by emailing seattle@eater.com. As usual, this list is not ranked; it’s organized geographically.

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FlintCreek Cattle Co

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Psst, hey, in case you didn’t know: One of Seattle’s best steakhouses has a $10 happy hour burger, which in these times counts as an amazing deal. To say that it’s made from scraps does the burger a disservice, as the meat is ground from quality cuts of beef this Greenwood restaurant is proud to serve — primarily (and sometimes exclusively) from filet mignon. There’s a creamy nature to the burger from the buttered bun, house sauce (aioli-like), blue cheese, and even the caramelized onions, with arugula adding peppery notes.

Jay Friedman

Rain City Burgers

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At this sporty spot in Roosevelt, team spirit comes second only to a serious dedication to quality burgers, including the Huskies, 12th Man, Mariners, and Sonics burgers. A surprise star is the Sounders burger with cream cheese and jalapenos with garlic, bacon, and pepper jack cheese. Add tater tots or sweet potato fries to the roster, and it’s game on. (You know, like in sports.)

A cheeseburger at Rain City with lettuce, tomato, and onions.
The burger is a surprise star at Rain City.
Rain City Burgers/Facebook

Frank's Oyster House & Champagne Parlor

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You won’t need the fancy fork and steak knife placed on your table, but keep the white linen napkin close for this steakhouse-style burger. The half-pound patty is pink in the center when cooked medium-rare and is adorned with tangy pickled red onions. Melted aged white cheddar and Louie sauce add to the affair. And there’s no shortage of shoestring fries on the plate.

8oz Burger and Co.

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This burger shop, with locations in both Capitol Hill and Ballard, owes its popularity to its half-pound patties, a fantastic whiskey selection, and one of the best late-night happy hours around. When it comes to choosing a burger, diners can trust the name and get the signature 8oz with arugula, balsamic onions, bacon, cheddar, and truffle aioli. If you’re feeling more adventurous, the Pike has habanero jam while the Union is made with an espresso-rubbed patty.

A burger at 8oz Burger dripping with cheese on a white plate.
8oz Burger is known for half-pound patties.
8oz Burger and Co./Official

Mean Sandwich

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A burger’s a sandwich, right? The meat on Mean Sandwich’s version is grass-fed and grass-finished. Choose one or two quarter-pound patties and this Ballard-based shop fills in the rest: American cheese (good old Kraft Singles), onions, mayonnaise, house-made pickles and house-made mustard on a Tribeca Oven bun. “Skins & Ins” (fried baked potatoes, of sorts) fill out an unforgettable feast.

The burger at Mean Sandwich with a side of potato skins.
Mean Sandwich’s patties come from Bateau beef.
Jay Friedman

Le Coin

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Modern French is the mission of this Fremont restaurant, and Le Coin’s burger is an umami bomb that comes with a fondue of caramelized onions and mimolette cheese, along with cured tomatoes, lettuce, and herb aioli — all on a bun from Sea Wolf Bakers. Oh, and oui to the fabulous frites with herbs and garlic cloves thrown into the fryer. Your server might suggest eating your burger over the fries so that the cheese that drips down creates do-it-yourself poutine, advice you’d be smart to follow.

A thick cheeseburger in a brioche bun with fries on a white plate.
The burger at Le Coin with hand-cut frites.
Jay Friedman

Local Tide

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This fish house has become known for having a surprisingly good, humbly named “Smash Burger” on the menu. One secret of its success: a bit of pork fat added to the beef patty. The burger is an onion-forward affair, with a healthy portion of caramelized onions and brioche bun contributing to a slightly sweet and buttery experience. As a side, the salt and pepper home fries are crispy on the outside and almost creamy on the inside.

A burger and fries
The burger and fries at Local Tide
Jay Friedman

Big Max Burger Co

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The “Big Max” cheeseburger at this family-friendly restaurant in Queen Anne is a two-handed, happily messy mass. Big Mac lovers will love the nostalgia factor, with two beef and bacon patties, “Max” sauce (tangy from sherry vinegar and mustard), aged white cheddar, pickles, plus a combination of caramelized white and raw red onions makes this a super-elevated McDonald’s experience.

Two Doors Down

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This family-friendly spot in Capitol Hill crafts burgers with inventive additions such as green chile cream cheese, house-made pickles, hop-garlic mayo, and fried avocado. The restaurant also touts a 20-tap rotating draft list for the grownups, and for the kids, junior burgers and draft root beer floats. The best seats might be at the bright blue counter where you can watch all the burger-making action.

A burger, beer, and fries at Two Doors Down.
Two Doors Down is a family-friendly spot with inventive burgers.
Two Doors Down/Facebook

Li'l Woody's

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The namesake Li’l Woody with its diced pickles is affordable and satisfying, but the Fig and Pig burger is an outlier in a burger world ruled by savory selections. Pickled figs lend sweetness and chewiness, crumbled blue cheese delivers just the right amount of melty funkiness, and bacon contributes a salty crunch. Look for locations in Ballard, Capitol Hill, and White Center, as well as T-Mobile Park for game-day burgers — always made with grass-fed beef.

Ox Burger

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The Lao burger at Taurus Ox has been such a success that it created the launch of Ox Burger. While the menu has more “traditional” smashburgers, the Lao burger is the one to get. It has a pair of pork and beef patties, smashed and seared but still juicy, accompanied by som moo —fermented pork belly that serves as a slice of Lao-style “bacon.” Pickled red onions lend acidity, sliced taro stems offer crunch, aged provolone cheese adds funkiness, jaew bong brings spiciness, tomato jaew provides umami punch, and cilantro cuts through all the richness. The net result: a most complex and captivating burger.

A burger with onion and cilantro Harry Cheadle

Boat Bar

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The burger at Renee Erickson’s Boat Bar features a thick patty that’s grass-fed, dry-aged, and delightfully juicy. Weighing in at four ounces, it’s actually fairly filling but leaves opportunity to enjoy other items on the menu. Toppings change seasonally; the frisée and green goddess dressing available at this publication time is quite popular. (Adjoining and sister restaurant Bateau is known for its eight ounce version, but you’ll have to ask as it’s not on the menu and not always available.)

A burger and fries
The burger and fries at Boat Bar
Jay Friedman

Pick-Quick Drive In

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This roadside favorite, founded in Fife in 1949, expanded to Auburn before opening a branch in SoDo in recent years. It’s a slice of Americana, once chosen as best burger joint in Washington state by USA Today for its crisply charred burgers and hand-cut French fries. As a bonus, Pick-Quick has a wide selection of shakes blended to order, including ones with fresh, in-season berries. As the name indicates, you can place and receive your order from the comfort of your car.

A burger and fries.
Pick-Quick is a roadside favorite in SoDo
Pick-Quick Drive In/Facebook

The Swinery

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It’s easy to feel good about ordering a burger here, since this West Seattle wonder sources all of its meat from within 300 miles of the shop. Burgers come with one-third pound of Painted Hills beef, though hungry meat-lovers can add an extra patty, bacon, pulled pork, and even crispy pork belly to their patties. The hand-cut fries are fried in rendered pork fat, and the business also doubles as a butcher shop.

The burger at the Swinery, stuffed with lettuce, onions, pickles, and tomatoes.
This West Seattle wonder sources its beef locally.
The Swinery/Facebook

Loretta's Northwesterner

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While there’s a “deluxe” cheeseburger that the menu says is “restaurant-style,” Loretta’s Northwesterner is a bar, and you want the Tavern. This classic burger, possibly the city’s best, shows off simplicity done well: beef with a nice char, pickles, onions chopped small, American cheese, and special sauce that’s heavy on the mayo — all on an unobtrusive, squishy bun. (You can find the same burger at sibling restaurant Star Brass Works, but the fries are considerably better at Loretta’s.)

The burger at Loretta’s on a bun with a side of fries.
Loretta’s has a simple, but classic, burger.
Jay Friedman for Eater

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FlintCreek Cattle Co

Psst, hey, in case you didn’t know: One of Seattle’s best steakhouses has a $10 happy hour burger, which in these times counts as an amazing deal. To say that it’s made from scraps does the burger a disservice, as the meat is ground from quality cuts of beef this Greenwood restaurant is proud to serve — primarily (and sometimes exclusively) from filet mignon. There’s a creamy nature to the burger from the buttered bun, house sauce (aioli-like), blue cheese, and even the caramelized onions, with arugula adding peppery notes.

Jay Friedman

Rain City Burgers

At this sporty spot in Roosevelt, team spirit comes second only to a serious dedication to quality burgers, including the Huskies, 12th Man, Mariners, and Sonics burgers. A surprise star is the Sounders burger with cream cheese and jalapenos with garlic, bacon, and pepper jack cheese. Add tater tots or sweet potato fries to the roster, and it’s game on. (You know, like in sports.)

A cheeseburger at Rain City with lettuce, tomato, and onions.
The burger is a surprise star at Rain City.
Rain City Burgers/Facebook

Frank's Oyster House & Champagne Parlor

You won’t need the fancy fork and steak knife placed on your table, but keep the white linen napkin close for this steakhouse-style burger. The half-pound patty is pink in the center when cooked medium-rare and is adorned with tangy pickled red onions. Melted aged white cheddar and Louie sauce add to the affair. And there’s no shortage of shoestring fries on the plate.

8oz Burger and Co.

This burger shop, with locations in both Capitol Hill and Ballard, owes its popularity to its half-pound patties, a fantastic whiskey selection, and one of the best late-night happy hours around. When it comes to choosing a burger, diners can trust the name and get the signature 8oz with arugula, balsamic onions, bacon, cheddar, and truffle aioli. If you’re feeling more adventurous, the Pike has habanero jam while the Union is made with an espresso-rubbed patty.

A burger at 8oz Burger dripping with cheese on a white plate.
8oz Burger is known for half-pound patties.
8oz Burger and Co./Official

Mean Sandwich

A burger’s a sandwich, right? The meat on Mean Sandwich’s version is grass-fed and grass-finished. Choose one or two quarter-pound patties and this Ballard-based shop fills in the rest: American cheese (good old Kraft Singles), onions, mayonnaise, house-made pickles and house-made mustard on a Tribeca Oven bun. “Skins & Ins” (fried baked potatoes, of sorts) fill out an unforgettable feast.

The burger at Mean Sandwich with a side of potato skins.
Mean Sandwich’s patties come from Bateau beef.
Jay Friedman

Le Coin

Modern French is the mission of this Fremont restaurant, and Le Coin’s burger is an umami bomb that comes with a fondue of caramelized onions and mimolette cheese, along with cured tomatoes, lettuce, and herb aioli — all on a bun from Sea Wolf Bakers. Oh, and oui to the fabulous frites with herbs and garlic cloves thrown into the fryer. Your server might suggest eating your burger over the fries so that the cheese that drips down creates do-it-yourself poutine, advice you’d be smart to follow.

A thick cheeseburger in a brioche bun with fries on a white plate.
The burger at Le Coin with hand-cut frites.
Jay Friedman

Local Tide

This fish house has become known for having a surprisingly good, humbly named “Smash Burger” on the menu. One secret of its success: a bit of pork fat added to the beef patty. The burger is an onion-forward affair, with a healthy portion of caramelized onions and brioche bun contributing to a slightly sweet and buttery experience. As a side, the salt and pepper home fries are crispy on the outside and almost creamy on the inside.

A burger and fries
The burger and fries at Local Tide
Jay Friedman

Big Max Burger Co

The “Big Max” cheeseburger at this family-friendly restaurant in Queen Anne is a two-handed, happily messy mass. Big Mac lovers will love the nostalgia factor, with two beef and bacon patties, “Max” sauce (tangy from sherry vinegar and mustard), aged white cheddar, pickles, plus a combination of caramelized white and raw red onions makes this a super-elevated McDonald’s experience.

Two Doors Down

This family-friendly spot in Capitol Hill crafts burgers with inventive additions such as green chile cream cheese, house-made pickles, hop-garlic mayo, and fried avocado. The restaurant also touts a 20-tap rotating draft list for the grownups, and for the kids, junior burgers and draft root beer floats. The best seats might be at the bright blue counter where you can watch all the burger-making action.

A burger, beer, and fries at Two Doors Down.
Two Doors Down is a family-friendly spot with inventive burgers.
Two Doors Down/Facebook

Li'l Woody's

The namesake Li’l Woody with its diced pickles is affordable and satisfying, but the Fig and Pig burger is an outlier in a burger world ruled by savory selections. Pickled figs lend sweetness and chewiness, crumbled blue cheese delivers just the right amount of melty funkiness, and bacon contributes a salty crunch. Look for locations in Ballard, Capitol Hill, and White Center, as well as T-Mobile Park for game-day burgers — always made with grass-fed beef.

Ox Burger

The Lao burger at Taurus Ox has been such a success that it created the launch of Ox Burger. While the menu has more “traditional” smashburgers, the Lao burger is the one to get. It has a pair of pork and beef patties, smashed and seared but still juicy, accompanied by som moo —fermented pork belly that serves as a slice of Lao-style “bacon.” Pickled red onions lend acidity, sliced taro stems offer crunch, aged provolone cheese adds funkiness, jaew bong brings spiciness, tomato jaew provides umami punch, and cilantro cuts through all the richness. The net result: a most complex and captivating burger.

A burger with onion and cilantro Harry Cheadle

Boat Bar

The burger at Renee Erickson’s Boat Bar features a thick patty that’s grass-fed, dry-aged, and delightfully juicy. Weighing in at four ounces, it’s actually fairly filling but leaves opportunity to enjoy other items on the menu. Toppings change seasonally; the frisée and green goddess dressing available at this publication time is quite popular. (Adjoining and sister restaurant Bateau is known for its eight ounce version, but you’ll have to ask as it’s not on the menu and not always available.)

A burger and fries
The burger and fries at Boat Bar
Jay Friedman

Pick-Quick Drive In

This roadside favorite, founded in Fife in 1949, expanded to Auburn before opening a branch in SoDo in recent years. It’s a slice of Americana, once chosen as best burger joint in Washington state by USA Today for its crisply charred burgers and hand-cut French fries. As a bonus, Pick-Quick has a wide selection of shakes blended to order, including ones with fresh, in-season berries. As the name indicates, you can place and receive your order from the comfort of your car.

A burger and fries.
Pick-Quick is a roadside favorite in SoDo
Pick-Quick Drive In/Facebook

The Swinery

It’s easy to feel good about ordering a burger here, since this West Seattle wonder sources all of its meat from within 300 miles of the shop. Burgers come with one-third pound of Painted Hills beef, though hungry meat-lovers can add an extra patty, bacon, pulled pork, and even crispy pork belly to their patties. The hand-cut fries are fried in rendered pork fat, and the business also doubles as a butcher shop.

The burger at the Swinery, stuffed with lettuce, onions, pickles, and tomatoes.
This West Seattle wonder sources its beef locally.
The Swinery/Facebook

Loretta's Northwesterner

While there’s a “deluxe” cheeseburger that the menu says is “restaurant-style,” Loretta’s Northwesterner is a bar, and you want the Tavern. This classic burger, possibly the city’s best, shows off simplicity done well: beef with a nice char, pickles, onions chopped small, American cheese, and special sauce that’s heavy on the mayo — all on an unobtrusive, squishy bun. (You can find the same burger at sibling restaurant Star Brass Works, but the fries are considerably better at Loretta’s.)

The burger at Loretta’s on a bun with a side of fries.
Loretta’s has a simple, but classic, burger.
Jay Friedman for Eater

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