One-quarter pound of lean, grass-fed, Pacific Northwest beef with chopped onions, diced pickles, ketchup, mayo and melted Tillamook cheddar on a soft, brioche-like bun. Marcus Lalarios take on the classic ($4.50) summons childhood memories of the basic McDonalds hamburgermade right. Lil Woody Burger: one-quarter pound grass-fed, Pacific Northwest beef, chopped onions, diced pickles, ketchup, mayo and Tillamook cheddar 425.739.0033 Facebook, The Slip Restaurant Our favorite, the one-third-pound Broiler ($5.75), tastes like dad grilled it himself and then got fancy with arugula and wasabi mayo. 206.245.1390 Īwesome Sunsets accompany the awesome burgers at this popular burger shack on Lake Washington. With a soft, sesame seed brioche Macrina Bakery bun, garlic aioli, Beechers cheddar and red onion jam, this is a strong contender for Seattles best burger plate (comes with crispy wedge fries). The burger ($15) preparation here is just like a flame-broiled one from an 80s Burger King it has loads of char flavor, but is made with Burk Ridge Farms beef from Whatcom County. Order the Double B burger ($13.50) and youll get both bacon and belly. The Swinery burger starts at $11 add bacon for $2.75 or pork belly for $3.75. Because there must be pork involved at a place called The Swinery, you can also add bacon or the more elaborately prepared crispy pork belly, which is seared, braised, chilled and then deep-fried before it ends up on your burger. The star of the show is the one-third-pound Painted Hills beef patty, but the supporting cast includes, among other things, house-made pickles, caramelized onions, your choice of cheese (blue, Swiss, cheddar or provolone) and the highly coveted Swine saucea sinfully delicious smoked-tomato aioliall served on a toasted brioche bun that is both fluffy and sturdy. Simply DeliciousĬhefs are piling burgers high with funky ingredients, yet when it comes down to it, easygoing Seattleites just love a good, simple burger. In this meaty issue, youll find the entire burger spectrum, plus spot-on pairings of our other local artisanal obsession: craft beer. But were not so snooty as to deny the simpler pleasures (thin patties draped with iceberg and American cheese). Here in our city, entire restaurants are devoted to crafting cutting-edge versions of sustainably raised hamburgers (or bison or lamb, for that matter) on house-baked buns with all the fixingsfrom fresh toppings picked up at farmers markets to fun combinations (such as fig and prosciutto) to house-fermented kimchi. A hot, juicy hamburger is as classicand Americanas apple pie, yet it straddles several current food trends, including the rise of comfort food and the desire for a fast, affordable meal that is made with integritya game were always upping in Seattle, especially when it comes to creativity.
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