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Zippy’s Giant Burgers has moved its beef-grinding, hand-forming patty operation to White Center, but the Zip Burger remains the same: a griddle-burnt patty topped with bacon and American cheese between a secret sauce–slathered Franz bun, a classic burger lover’s ideal.
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Like its mighty Interbay and Phinney siblings, Red Mill Totem House tops its burgers with American cheese. The onion rings in the background are also worth a longing glance or two.
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Like its mighty Interbay and Phinney siblings, Red Mill Totem House tops its burgers with American cheese. The onion rings in the background are also worth a longing glance or two.
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Blue Moon Burgers asked Dan Savage to design its burger of the month for August, topped with Swiss cheese, red pepper aioli, bacon, and some whopping onion crisps. Photo via Blue Moon’s Facebook page.
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Blue Moon Burgers asked Dan Savage to design its burger of the month for August, topped with Swiss cheese, red pepper aioli, bacon, and some whopping onion crisps. Photo via Blue Moon’s Facebook page.
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So it doesn’t come with fries. Get over it. What the Two Bells tavern burger lacks in crispy side carbs it makes up for with its massive sourdough roll in place of a bun.
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So it doesn’t come with fries. Get over it. What the Two Bells tavern burger lacks in crispy side carbs it makes up for with its massive sourdough roll in place of a bun.
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Jak’s Grill is technically a steakhouse, but it’s the burger that keeps its locations packed night after night. Here the half-pound patty is topped with a slightly uncivilized pile of blue cheese and a tangle of soft, salty bacon underscored by tangy roasted red-pepper mayo.
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Li’l Woody’s Tangled up in Blue, a third-of-a-pound patty topped with blue cheese spread, blue cheese, pepper bacon, more blue cheese, red onion, lettuce…and some blue cheese. Photo via Li’l Woody’s Facebook page.
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Li’l Woody’s Tangled up in Blue, a third-of-a-pound patty topped with blue cheese spread, blue cheese, pepper bacon, more blue cheese, red onion, lettuce…and some blue cheese. Photo via Li’l Woody’s Facebook page.
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Jak’s Grill is technically a steakhouse, but it’s the burger that keeps its locations packed night after night. Here the half-pound patty is topped with a slightly uncivilized pile of blue cheese and a tangle of soft, salty bacon underscored by tangy roasted red-pepper mayo.
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Hawaiian legend Teddy’s Bigger Burgers deftly walks the line between salty and sweet.
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The Chip and Dip at Brave Horse Tavern, a burger of the week from earlier this year, would certainly merit Pete Campbell’s approval; it’s topped with Tim’s Chips and Walla Walla onion dip.
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A family business dating back to 1952, Burgermaster’s creations summon simpler times. Its titular attraction, the American cheese-bedecked Burgermaster, is the kind of burger people appreciated before burgers got all tricked out.
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Hawaiian legend Teddy’s Bigger Burgers deftly walks the line between salty and sweet.
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Palace Kitchen’s burger elevates the standard backyard burger without sacrificing its wholesome, everyman qualities in favor of highfalutin gourmet flash.
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A family business dating back to 1952, Burgermaster’s creations summon simpler times. Its titular attraction, the American cheese-bedecked Burgermaster, is the kind of burger people appreciated before burgers got all tricked out.
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It’s not much of a stretch to say that Joshua Henderson built his Skillet empire on this burger, made memorable with arugula, cambozola cheese and a sheen of bacon jam.
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Palace Kitchen’s burger elevates the standard backyard burger without sacrificing its wholesome, everyman qualities in favor of highfalutin gourmet flash.
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The Chip and Dip at Brave Horse Tavern, a burger of the week from earlier this year, would certainly merit Pete Campbell’s approval; it’s topped with Tim’s Chips and Walla Walla onion dip.
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It’s not much of a stretch to say that Joshua Henderson built his Skillet empire on this burger, made memorable with arugula, cambozola cheese and a sheen of bacon jam.
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The prototypical gonzo burger from Lunchbox Laboratory. Photo via Lunchbox Laboratories’ Facebook page.
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The prototypical gonzo burger from Lunchbox Laboratory. Photo via Lunchbox Laboratories’ Facebook page.
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Zippy’s Giant Burgers has moved its beef-grinding, hand-forming patty operation to White Center, but the Zip Burger remains the same: a griddle-burnt patty topped with bacon and American cheese between a secret sauce–slathered Franz bun, a classic burger lover’s ideal.
It’s National Cheeseburger Day. Pay tribute to this very serious and totally real holiday by ogling the following burger photos.
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