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Blue Moon Burgers’ entry, dubbed the Dirty Hippy, featured a risotto cake, a small slab of foie gras, and edible flowers.
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Blue Moon chef Freddie Monroe said he wanted to focus on “down-home veggies” instead of over-the-top opulent stuff.
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Blue Moon chef Freddie Monroe said he wanted to focus on “down-home veggies” instead of over-the-top opulent stuff.
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The Fried Cheese Curd Burger from Brave Horse Tavern was the judge’s choice this year. The handmade horse flags had no official influence on the outcome, but they were pretty damn cute.
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The Fried Cheese Curd Burger from Brave Horse Tavern was the judge’s choice this year. The handmade horse flags had no official influence on the outcome, but they were pretty damn cute.
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Brave Horse chef Brian Walcyzk, left, and Aaron “Big A” Wilcenski, right, prepare several burgers at once for the sold-out crowd.
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Brave Horse chef Brian Walcyzk, left, and Aaron “Big A” Wilcenski, right, prepare several burgers at once for the sold-out crowd.
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Blue Moon Burgers’ entry, dubbed the Dirty Hippy, featured a risotto cake, a small slab of foie gras, and edible flowers.
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Robert Lopez aka El Vez, the Mexican Elvis, emceed the competition.
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Robert Lopez aka El Vez, the Mexican Elvis, emceed the competition.
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The judges’ table (from clockwise from left): Top Pot owner Mark Klebeck, anchor Mimi Jung (KING 5), Seattle City Councilmember Richard Conlin, lovely and talented food writer Sara Dickerman (Slate, Saveur, The New York Times, Bon Appetit, etc), and Seattle Met’s Allecia Vermillion.
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The judges’ table (from clockwise from left): Top Pot owner Mark Klebeck, anchor Mimi Jung (KING 5), Seattle City Councilmember Richard Conlin, lovely and talented food writer Sara Dickerman (Slate, Saveur, The New York Times, Bon Appetit, etc), and Seattle Met’s Allecia Vermillion.
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Whole Food’s entry: “The Chicken and The Pig.” Whole Foods provided all the ingredients for the competition.
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Whole Food’s entry: “The Chicken and The Pig.” Whole Foods provided all the ingredients for the competition.
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Sous chef Mike Larson, right, serves up another slider for attendees.
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Sous chef Mike Larson, right, serves up another slider for attendees.
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James Stipes (left) and Josh Lackey (right) can’t decide which is their favorite so far.
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Head chef DJ MacIntyre of Seastar returned this year to defend his three-year best burger title.
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Head chef DJ MacIntyre of Seastar returned this year to defend his three-year best burger title.
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James Stipes (left) and Josh Lackey (right) can’t decide which is their favorite so far.
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The Mushroom Burger from Seastar.
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The Vulcan Death Grip from Lunchbox Laboratories got mucho points for its creative name alone.
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The Vulcan Death Grip from Lunchbox Laboratories got mucho points for its creative name alone.
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Chef Adam Berberich (left) pours a chimichurri mixture atop a burger while chef Paul Church (right) mans the grill. Note the literal pork butt adorning their station.
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Chef Adam Berberich (left) pours a chimichurri mixture atop a burger while chef Paul Church (right) mans the grill. Note the literal pork butt adorning their station.
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The Mushroom Burger from Seastar.
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El Vez talks with chef Walcyzk from Brave Horse Tavern after the judges’ picked his burger as the winner.
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Josh Gilbert-Katz (left) and Max Chaitin (right) dig into two Brave Horse Tavern burgers. Of their favorite, Gilbert-Katz prefers “The Vulcan Death Grip” but Chaitin favors Seastar’s mushroom burger.
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Josh Gilbert-Katz (left) and Max Chaitin (right) dig into two Brave Horse Tavern burgers. Of their favorite, Gilbert-Katz prefers “The Vulcan Death Grip” but Chaitin favors Seastar’s mushroom burger.
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El Vez talks with chef Walcyzk from Brave Horse Tavern after the judges’ picked his burger as the winner.
Five spots in this burgeoning restaurant corridor, Lunchbox Laboratory, Whole Foods, Brave Horse Tavern, Seastar, and Blue Moon Burgers, square off for burger supremacy.
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