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.

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’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.

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.

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 fresh, in-season berries. As the name indicates, you can place and receive your order from the comfort of your car.

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 “Big Max” cheeseburger at this family-friendly restaurant in Queen Anne is a two-handed, happily messy mass of deliciousness. 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.

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.

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 and Climate Pledge Arena for game-day burgers — always made with grass-fed beef.

Modern French is the mission of this Fremont restaurant, and Le Coin’s burger is an umami bomb 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, wise advice you’d be smart to follow.

The Saint Cheeseburger is a religious experience. Picture a perfectly salted, thin-smashed patty (or two, if you opt for a second, which you should) with terrific char topped with melted American cheese on a bed of shredduce and house-made pickles inside a house-made Hawaiian bun that’s soft and squishy even after hitting the grill. There’s also a special sweet and tangy sauce (with chili spiking the Kewpie mayonnaise). With no deep fryer at Saint Bread, the closest thing to fries is a bag of chips. Put your money instead toward the treat of a cookie, cake, or pastry for dessert.