Seattle Restaurant Guide

The burger. An American classic. A time-honored tradition. Never a fad. An emotional mouthful synonymous with good times, cravings and endless critiques of what is the best. But, why don't they taste a lot better? Beginning in 2009, two guys from Seattle wondered the same thing. There had to be a way to take the burger to a new level. For decades not much has been done to the actual burger. We're not talking about what goes on top of the burger or what kind of roll or what kind of condiment. We're talking about the taste of the patty that gets cooked on thousands of grills and griddles every single night. What if you could cook a burger that stood on its own, sans bun, sans toppings - that would compel you to say - it's the best I have ever had? What if you could combine your favorite flavors in the actual burger? Imagine an all natural beef burger made from cows that roamed free in the Pacific Northwest with an infusion of chorizo from Peru combined with farm grown roasted red bell peppers, caramelized Walla Walla onions and a splash of Worcestershire sauce and sea salt from Isle St Louis in Paris. That was the first BuiltBurger we made and made and made. People loved it. We concocted a few more and the barbeques and dinner parties took on a new life. People talked about the burger. People had more fun. People dropped the bun and the toppings and ate it with a fork it was so good. There was more to talk about because we took an American classic to a new place. It's the burger's time. It's time to build the finest in the world. Let us build a few for you. They arrive on your doorstep ready to cook. It doesn't get any better than this.