The Search for the Best...Cheeseburger (pt.2 )

Bun: Kidd Valley uses a non-descript sesame seed laden bun. Not bad, not horrible, not really anything. Seattlest is vehemently indifferent to the bun. But hey, at least it's toasted.

At the Attic, we were far more impressed. They used a sesame seed Steak Hoagie bun that tasted relatively fresh and was buttered and toasted. Our arteries may be sad, but our taste buds? Happy, happy happy.

Kidd Valley - 5/The Attic - 8

Meat: Kidd Valley brays at the fact that they use Angus Beef for their hamburger (see rant above). What they don't tell you is that they use frozen patties on their flame broiled grill. Freezing hamburger meat generally leaves an end result of styrofoam tasting meat. A result that the Kidd Valley burger is unable to avoid. Blech.

The Attic? They buy their meat fresh from Ballard Better Meats. They then marinate in an unknown steak tartar sauce before forming them into burgers. The end result? A nice, beefy tasting burger. Obviously hand formed, we could tell that this burger was put together by human hands. Although that means nothing taste-wise, it's still re-assuring. The burger is grilled rather than flame-broiled, but we don't let that bother us.

Kidd Valley - 2/The Attic - 8

Burger/Bun ratio: Kidd Valley likes their bun, because it dominates when you bite into the burger. Meanwhile, the Attic has some ratio problems at the ends of the burger, but in the middle, it balances nicely.

Kidd Valley - 4/The Attic - 7

Cheese: The Cheese can easily be the one of the areas where burger makers cut costs. Kidd Valley obviously has done so, as the cheese is gooey where it has melted, but waxy where it hasn't. Waxy cheese is an obvious sign of a inferior product. The taste of the cheese isn't as prominent as its texture, also a bad sign.

Meanwhile, back at the Attic? Obviously a cheddar cheese by taste...hey! We can taste the flavor of the cheese! The cheese does not overwhelm the burger however, thanks in large part to the tastiness of the burger. A nice cheese/beef balance, but could use a tiny bit more of cheese (oh, if Seattlest only had a nickel for each time we've heard 'nice cheese/beef balance).

Kidd Valley - 4/The Attic - 7

Misc.: Kidd Valley makes a curious choice...you have to ask to get onions (a not unreasonable choice if your anti-onion), but feels free to place overwhelmingly briney pickle slices smack dab in the middle of the burger. This normally wouldn't be a bad thing, except for the fact that since the burger is essentially tasteless, when you bite into a pickle, all you can taste is pickle.

Also, the Kidd Valley burger was sloppy (some would say 'juicy'). But Seattlest wasn't fooled. KV's burger isn't juicy because of the burger. It was the briney pickle, limp tomatoes and oily cheese that all combined to make a small bit of a mess. We were a tad offended and a little suspicious.

Oh.. the cost for a KV cheeseburger? $3.39.

Back at the Attic, they offered red onions and lettuce, but no tomatoes. Being that it's damn difficult to get good tomatoes, we weren't bothered by this. But overall garnishes didn't impress us either. Cost for the Cheeseburger? $7.50.

Kidd Valley - 4/The Attic - 6

Overall? Let us tally the results (lessee... four plus four plus two...carry the one...) Oh we know that the Attic won hands down. The KV burger was simply bad. Perhaps it was an unfair contest, who knows. Regardless...between Kidd Valley (3.8) and The Attic (7.2)? Go to the Attic.

Kidd Valley
Multiple Locations
Burger tasted at:
531 Queen Anne Ave N,
Seattle, WA 98109
(206) 284-0184

Attic Alehouse and Eatery
4226 E Madison St.,
Seattle, Washington 98112
(206) 323-3131