Seattle Kitchen recommends: Best burgers

Sunshine means it’s time for grilling. With the first sights of sun appearing in the Northwest, the Seattle Kitchen Show decided it was time to talk burgers. (MyNW.com/file)

Sunshine means it’s time for grilling. So with the first sights of sun appearing in the Northwest, the Seattle Kitchen Show decided it was time to talk burgers.

First the hosts went over the elements they think are necessary for grilling up a fine burger at home.

Seattle Kitchen host Thierry Rautureau said his French tastes have him calling for a good bun.

“To me, a burger should be something with good bread, good bun,” said Rautureau. “I like to have something a bit chewy that has been toasted or grilled and have a nice char.”

Co-host Tom Douglas and edible correspondent Katie O agree toasting the bun is a must.

“If you don’t make the effort to toast your bun, you might as well just step out of the room,” said Douglas.

To balance out the fattiness of a burger, Rautureau suggests topping it with some strong greens. “I like to have something like Arugula, something that is going to bite through.”

Katie O said acid can help on this front as well. “I have to have some sort of acidy pickle on it.”

Douglas seconds the acid inclusion. “When you toast a bun it’s got a little fat on it. You’ve got the aioli that’s got fat. The burger’s got fat. You need that acid in there.”

Rautureau also says the coolness of a fresh tomato can be a good compliment to the arrangement.

“In good summer season,” said Rautureau, “I love a good slice of yellow or red tomato.”

Each of the Seattle Kitchen staff had different recommendations for burger sauce. Rautureau recommends a homemade aioli. Katie O suggests Dijonaise for its bite and creamy smoothness, and Douglas likes a classic barbecue sauce.

As for restaurants around town that they visit for their burgers, each person the Seattle Kitchen Staff recommended three.

Douglas went classic Seattle with Dick’s, Red Mill and also went for one of his own joints – Palace Kitchen.

Rautureau also named one of his establishment’s, Luc, for their burger made with homemade aioli and tomato jam. He also seconded Red Mill and Palace Kitchen.

Katie O added Loretta’s and Spring Hill to the list.

But the Seattle restaurant most recognized for its burger, nominated by all three on the Seattle Kitchen staff appears to be Palace Kitchen, with Katie O adding her vote to give it the unanimous support of the whole team.

Seattle Kitchen can be heard on the new 97.3 KIRO FM weekend, Saturdays at 8 a.m, Sunday at 10 a.m. and anytime ON DEMAND at MyNorthwest.com.

By JAMIE GRISWOLD, MyNorthwest.com Editor