8 of Seattle's Juiciest, Must-Try Burgers

By Leslie Kelly  |  October 29, 2013

These puppies are super juicy, so don’t be surprised to find that you’re wearing a reminder of your meal, something your dry cleaning will thank you for.

  • Credit: Leslie Kelly

    Palace Kitchen’s Burger Royale is a half-pounder, flame-kissed on the wood-fired grill. The hand-formed patties are made from chuck, ground every day. Looking around the handsome, romantically dim dining room, it seems like there’s a burger on just about every table.

    2030 Fifth Ave., 206-448-2001

  • Uneeda Burger uses Painted Hills ground beef, but you can upgrade to pasture-raised beef from Gleason Ranch for a couple of bucks. It’s so worth it. We’re partial to the No. 7, topped with all the ingredients from a Croque Madame including the fried egg.

    4302 Fremont Ave. N., 206-547-2600

  • Credit: Leslie Kelly

    Trellis is famous for its farm-to-fork fare, and chef Brian Scheehser doesn’t drop the shovel when putting together the darned tasty lamb burger, embellished with pickles made from cukes grown on his 10-acre spread not far from this comfortable hotel dining room. Love the crispy housemade chips on the side.

    220 Kirkland Ave., Kirkland, 425-284-5900

  • Zippy’s owner Blaine Cook was in punk bands back in the day, and that full-throttle sensibility shows up between two buns, especially on the fiery No. 11, named for the fire station across the street from its original location. Like the name implies, this sandwich packs some heat from Mamma Lil’s peppers and chipotle mayo, but diners can douse the flames by sipping on a bottle of retro-cool soda pop in a space that could double for the set of American Graffiti.

    9614 14th Ave. S.W., 206-763-1347

  • Smith's often packed, diners and drinkers on Capitol Hill digging into the rustic pub fare. The $13 half-pound burger is made with grass-fed ground beef and embellished with few toppings, so the meaty flavor of the burger shines brightly. There's an impressive lineup of beer to go along with that burger, as well as nifty craft cocktails and wine.  

    332 15th Ave. E., 206-709-1900

  • Credit: Leslie Kelly

    Shultzy’s, the beer-riffic pub near University of Washington, is famous for its savory housemade sausages. Those fine links are also available in burger form and once you’ve tried one, you might never go back to ground beef. The meat is vibrantly seasoned, and because it’s pork based, the patty is extra juicy. We’re very fond of the Ragin’ Cajun sausage burger with an egg on top.

    4114 University Way N.E., 206-548-9461

  • The hefty kalbi burger is a superstar on Revel's brunch menu, topped with an egg and slices of crispy bacon. You might need a knife and fork for this one or you could just lean in and over your plate. Mmm, so beefy.

    403 N. 36th St., 206-547-2040

  • Lil Woody's is such a comfy neighborhood joint -- now in Ballard, too -- but what we really love is the kitchen's creativity in coming up with all sorts of seasonally driven specials. Butternut squash and pumpkin seeds toppings? Pure fall and straight-up fab. The shakes are pretty cool, too, especially the Theo's chocolate.

    1211 Pine St., 206-457-4148 and 2040 N.W. Market St., 206-257-5259