Yesterday, the Seattle Times ran a feature about fancy new versions of burgers now served at area bars. As in many other locations, the bar burgers in Seattle have gone haute.

Here, taken from reporter Tan Vinh’s round-up, are some of the area’s gourmet bar burgers.

We think they offer great suggestions on more items to include in a fabulous Burger Bar set-up for your Labor Day barbecue:

Tavern Law:

Grass-fed beef, with red-wine onion jam, thyme aioli and gobs of provolone, topped with two sous vide pork belly.

El Gaucho:

A half-pound, aged filet mignon, ground and grilled. Topped with bacon, cheddar, onion, tomato, lettuce and Thousand Island dressing. Served on round, crunchy focaccia.

Bastille Café & Bar:

A thick, juicy lamb burger with harissa (hot chili) aioli, arugula and pickled shallot, topped with feta — a salty, acidic and peppery delight.

John Howie Steak:

A half-pound USDA prime sirloin burger, served with gourmet Kurobuta bacon strips, Beecher’s cheddar and a “drive-in sauce” on its house-baked bun.

Here are some of our favorite ways to turn ground beef into spectacular burgers with a decided ethnic flair.

Also, create your Labor Day party menu from any of our delicious healthy side dishes, colorful and substantial main dish salads, refreshing cocktail coolers for a crowd, and sensational easy, gourmet ice cream desserts.

Photo courtesy of French’s

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Filed under: Entertaining, Family, Festive foods, Fun party ideas, Teen party ideas