Who makes the best burger in town?
If you were recruiting a food critic to rate the best hamburgers in Edmonds, I'd be at the back of the line.
For starters, I'm not real fond of Dick's which may encourage Community Transit to charter a special route beginning at my front door and ending on Aurora Avenue where I used to snack at Dag's, which advertised itself as being located 10 bucks south of Canlis.
I don't hate Dick's. But after a second visit to the new location near Top Food my wife and I asked ourselves the same question: What's the big deal?
But I acknowledge that almost every hamburger poll conducted south of Everett lists Dick's as the cream of the crop. And virtually nobody except a few close friends seems to know the location of The Best Burger in Edmonds.
It is served at the Waterfront Cafe, adjoining the fishing pier. The burgers are more expensive than Dick's, but way better.
I order a cheeseburger, hold the tomato and relish. Dick's does not accept special orders on toppings. They do not accept credit cards and there is no inside seating.
You can eat at an outdoor table on sunny days on the Waterfront and inside when the clouds are dripping.
Dining surveys for the Edmonds area list Hamburger Harry's just behind Dick's and are often followed in this order: Main Street Burgers across from the Edmonds Theater, then Herfy's followed by McDonald's and Burger King. Burger establishments in Mountlake Terrace and Lynnwood are not included in local surveys.
Mention should also be made of Rory's at the ferry dock with inside dining and an outdoor deck.
Main Street Burgers is in a great location, near the fountain, and seems to have overcome a series of stop-and-start beginnings. The buns are the best in town, which should be no surprise since they come from the Edmonds Bakery. The baker's son, Joe Bellingham, is now running the burger outlet.
One of my favorite recipes for made at home burgers follows:
2 pounds ground beef
2 teaspoons salt
freshly ground pepper
1/2 cup chili sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
grated cheddar cheese
Mix the meat, Worcestershire sauce, salt, pepper and form into twice as many patties as you want to cook. Flatten between sheets of waxed paper. The patties should be thin but even.
In another bowl mix the chili sauce, chili powder, garlic powder and cheddar cheese. Use this mixture to top half the patties. Use the unadorned patties as lids to top and seal the burgers.
Grill and serve on warm, buttered buns.