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Looking for Good Burger in Seattle

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Looking for a good place to get a burger and some beers, any ideas? I heard solid things about Two Bells is that a good place?

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  1. Palace Kitchen has a great burger for $11.

    1. I don't think they serve alcohol and the two locations are kind of dumpy, but RED MILL BURGERS has the absolute very best hamburgers in the area!

      1. I'm pretty impressed with the burgers at Sam's Steakhouse at the north end of the Eastlake neighborhood.

        Link: http://www.thestranger.com/2002-09-12...

        Image: http://www.thestranger.com/2002-09-12...

        1. Actually, 2 Bells is great...except they are just 2 damn small...tasty, though. Get their caeser with it.

          1 Reply
          1. re: Fay Jai

            two bells is not great its simply one of the best if not the best for a burger and beer, just wish they had fries.

          2. I have been eating at Two Bells for 8 years. It
            is the BEST place for Burgers in Seattle. The burgers
            are thicker and cooked to order. Two Bells also has
            great soups and other sandwiches.
            Red Mill is just okay. The burger patties are the
            thin pre-fab kind and the buns are ordinary. The only reason I go to Red Mill is for the onion rings;They
            are wonderful.
            Happy Eating! BBBiscuit

            14 Replies
            1. re: BBBiscuit

              I agree - Red Mill burgers are the best. It's too bad you'll need to wait for Summer, so you can escape the HORRIBLE stench of the cigarette junkie's atmosphere and go sit outside. In winter, get a burger to go and eat in the car, I guess.

              I also agree about red mill - It's quite good, as factory-stores go, although on a good day, Burger King can make a better burger. I can't figure out what the buzz is all about. It has the quaint thing going on, maybe that's it...

              1. re: mr.nelso

                Hmmm, are Red Mill burgers (1) the best; or (2) surpassed by BK on a good day? Your post says both.

                1. re: steve

                  OOPS
                  I was never a very good typer.
                  I meant to say TEO BELLS burgers are the best (xept for the smokers).
                  Thank you for pointing that out!!
                  eric

                2. re: mr.nelso

                  my error
                  I meant Two Bells Burgers are best
                  and I agree with you, entirely.

                  1. re: mrnelso

                    The Man vs Food episode this week portrayed Red Mill as burger nirvana. After reading the reviews of diners on several sites, it appears that 50% seem to love it and the other half have issues.

                    They appear to make a mediocre 1/4 lb pattie then dress it with really excellent toppings. Fries and onion rings looked good. Wait time, no seating, cleanliness, difficult parking were all consistent negatives. Several reviewers focused on the burger as being dry, over cooked, under cooked, etc.

                    So given the mixed reviews, I'll probably pass on the place. They should offer a 1/3 lb option served with fewer toppings for burger purists. They appear to be similar to Red Robijn (1/3 lb burger dressed with a multitude of common toppings) only their burger nears 10.00. But it's a fun place ! LOL

                    I'm going to check out Two Bells and pass on the Mill.

                    1. re: TaylorRoot

                      Red mill is just about baseline for burgers. Good toppings, but they adamantly refuse to cook a burger medium rare, or anything short of beyond well done for that matter. This makes Red Mill about as good as Kidd Valley. Not bad, but not great.

                      For a really good burger in the Red Mill price range, try Roy's BBQ in Columbia City: hand-ground, hand-formed, judiciously cooked burgers in the backyard style.

                      1. re: TaylorRoot

                        Red Mill serves what I think of as a "West Coast" burger. Thin patty, with toppings. I am a big fan of the verde burger (with roasted anaheim chiles) - and the onion rings and shakes. The PBJ shake is fantastic; I like mine plus malt.

                        It's a different beast than the East Coast style fist-shaped lump of meat with minimal to no toppings. I just wish Two Bells used a bun instead of hard bread.

                        To me, it is far superior to Red Robin (greasy, not in a good way) and Kidd Valley (just bland) - but I'm partial to Dick's deluxe over any of Red Mill's burgers except the verde, at least when I'm after that kind of burger.

                        Quinn's burger is the best I've had in town to my taste - it follows the thick patty model.

                        1. re: terrier

                          Equinoise, thanks for the tips. Ok I can see the West Coast East Coast thing. The verde burger does sound good. I often make similar things at home. I'll try Quinns. I like a small choice in the burger 1/4 is fine provided it's decent meat and cooked properly. 1/3 is better with few toppigs like a classic bacon cheese. Choices are good.

                          1. re: TaylorRoot

                            We had a great burger (freshly-ground meat, hand-formed) at Queen City Grill this winter. Yum. It was as good as Quinn's and a step up from Palace Kitchen's. Then again, hard to beat the lamb burgers at Cafe Campagne.

                          2. re: terrier

                            I live near to Dick's in Lake City. After multiple tries, I recently concluded that the Dick's Deluxe is the worst burger I've ever had -- truly awful!. There are two schools of thought about burgers. One focuses on the "whole burger," and likes burgers with toppings that are given equal billing with the meat, and isn't terribly concerned about the quality of the meat per se.. The other school of thought focuses on the quality of the meat as the most important element. I'm in the latter category.

                            1. re: Tom Armitage

                              I think you're comparing the dick's deluxe to the wrong thing. It's the equivalent of a big mac. When compared at that level the burger comes out ahead.

                              1. re: vanillagorilla

                                To me the issue comes down to places that will cook burgers to order and/or rare vs. places that only cook burgers beyond well and into firm tastelessness because of liability concerns. Most local and national chains are in the latter camp, including Dick's and Red Mill.

                                It's related to Tom's point, because when you start with an overcooked puck, you have to dress it up more to make it palatable.

                                1. re: equinoise

                                  Well, when you have a thin burger like Dick's or Red Mill (or In-N-Out or McDonalds) you can't cook it rare...

                                  The thinness of the patty is supposed to retain good texture and flavor because it's so thin that it can cook to the middle in moments.

                                  Obviously a thick patty "well done" is going to be dry and flavorless, but a thin patty done that way retains good texture. (admittedly losing flavor and juiciness)

                                  I can go either way, I appreciate a good thick burger done medium or medium rare, but I like the thin patty style with interesting toppings and what not as well.

                                  1. re: GreenYoshi

                                    I agree. What I don't like are 1/4lb or bigger burgers cooked to well done. The thin burgers like dick's work when well done. Thick thicker burgers just don't.