The best burgers in Seattle

it is, Brandy? I took a month off in Spain.

And I had a lot of great burgers.

And so I came back eating literally, no joke, at least 40 different burgers around the Puget Sound.

And when I say burgers, I don't mean those flimsy, wimpy, flat patties that you call smash burger.

And I put air quotes around burger.

I mean the half pound juicy burger.

of the old school days.

Steakhouse burger, bistro burgers, or whatever you want to call it.

Those are the original burgers.

And we're losing that.

We don't get a lot of these burgers anymore, Brandy.

For me, a smash burger are like elevator shoes.

It gives you this perception.

You have a big burger with a lot of height.

But really, it's just flat, three ounce of meat, stacked with a lot of lettuce, tomato, sauce, to give you an illusion you're getting a big, juicy burger.

I'm not completely anti-Smash Burger, but I do draw the line at what you're talking about when the burger essentially becomes a doily, like a lace version of what a burger should be.

But I think a lot of the time the reason why Smash Burgers are bad is because some people don't know how to make them.

And so what they end up making instead of like the Maillard reaction of a Smash Burger is gray beef that loses all of its juice.

And I think you could get so many better versions of a smash burger than maybe what most people are capable of doing.

I hear you.

But I would say for a smash burger, you should really heavily season it, like salt the hell out of it to give that salty beef fat taste.

You won't get the same taste as a half pound burger.

I mean, the beef flavor isn't completely gone from a smash burger, though.

You know what I mean? It's still like it's crispy beef now, but it's just thin.

Hmm.