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.

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.)

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.

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.

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.

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.

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.

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.

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.)

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.

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.