![]() Their menu includes more than just burgers, but the burgers are consistently shouted out as the must-get here. This tavern on a small, unassuming strip of businesses in South Park is a popular stop to grab a drink and some pub food. Loretta’s Northwesterner comes highly recommended for their burgers and, I have to say, I agree. Website | 8617 14th Ave S | neighborhood: South Park | price range: $4.50 – $9 Here are the best drive-in style burgers in Seattle. However, as you’ll see on this list, some more traditional restaurants make drive-in style burgers. These burgers are usually cheaper than gourmet burgers because they’re made at scale to service fast food customers. This can result in a lot of flavor…but also dryness if the cook isn’t careful. The patties often have a charbroiled flavor, sometimes more if they add pressure during cooking to make sure all surfaces of the patty get some heat. Drive-In Style Burgersĭrive-in style burgers typically have thinner beef patties served on a potato bun with cheese, ketchup or special sauce, lettuce, onions, and pickles. They aren’t exactly comparable, so I split up the best burgers in Seattle by style. I noticed a lot of the debates around the best Seattle burgers are because people compare $3 drive-in style burgers to $18 gourmet burgers. Here are the ones that made the list of the best burgers in Seattle. I tasted more than 30 burgers in a few weeks, going to my tried-and-true burger joints and trying new ones along the way. To put my own palate to the test, I went on a tour of Seattle’s best burgers to find the best of the best. You have your local fast food staple that’s so popular it was in a Sir Mix-a-Lot song, but then you’ll also find gourmet burgers for ~$20 from James Beard-winning chefs. Jack.Ask anyone where to find the best burgers in Seattle and a heated debate will likely ensue. ![]() Off the top of my head, I can rattle off more than a dozen Portland smash burgers, none older than Burger Stevens, which opened in 2016, and today encompassing everything from the avocado-topped hamburguesa at Southeast Portland torta shop Güero to the cornichon-spiked, sauce gribiche-blanketed bacon double cheeseburger at upscale Northwest Portland French restaurant St. Less than a decade later, the towering bistro burgers praised throughout the oughts have been washed away by a wave of these self-explanatory smash burgers, many inspired by that first blog post. But he did use the scientific method to debunk the received wisdom that cooks should never press down on ground meat, proving that the weight lost through escaping burger juices is minimal, especially if you smash early, even if you smash hard. López-Alt didn’t invent the technique, long employed by line cooks at burger bars and drive-thrus, particularly in the Midwest, not to mention the preferred method at Shake Shack, the global burger chain expected to open its first two Oregon locations this year. ![]() Kenji López-Alt, then writing for Serious Eats’ old Burger Lab blog, broke down the benefits of smashing your burger meat down directly on the griddle. If there’s a manifesto for the current move toward crispy, coaster-sized burger patties, it probably came in 2012.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |