2319 NE Glisan St., 477-5779, slowburger.net.
Spun off from a dim Southeast Grand Avenue bar, the namesake burger at this Ocean microrestaurant is a half-pound of perfectly medium-rare beef with a crust of char served on a fluffy brioche bun with two thick onion rings. There are variants, but really the place could make do with just the one epic item.
4644 NE Sandy Blvd., 971-544-7521; 8728 SE 17th Ave., 841-5906; 510 SW 3rd Ave., 946-8946; killerburger.biz.
Much is made locally of Killer Burger's pregnant woman's combo of peanut butter, bacon and pickles, but the real treasures are those New Mexico green chiles and the smoky house sauce that makes its way into about half of the burgers.
3449 N Anchor St., 285-8458; 1355 NW Everett St., 894-9528; tiltitup.com.
The Brobdingnagian Woody Royale contains both prime rib and bacon, with beer-battered onion rings and jalapeño slaw, atop an already thick burger patty. It is a meat casserole in a housemade bun.
The Burger Guild
4926 SE Division St., 401-287-4373, theburgerguild.com.
This humble Division Street cart stuffs the flavor—blue cheese, Kalamata olives, Muenster, feta and more—inside a crust of flame-kissed beef. The process is not especially quick, but it is extraordinarily good.
837 SW 11th Ave., 228-1866, dimestorepdx.com.
Taking over for Leo's Non-Smoking Cafe, this new downtown diner makes great eggs and a wonderful brioche-bunned burger outfitted as God intended, with only mustard, onions and pickles.
Northwest Quimby Street and 19th Avenue (Q19 pod), 689-3794.
This cart serves up a foie gras burger for a mere $8. It's heaven—a fatty, gloopy mess with bacon, tomato and onion marmalade on ciabatta. We eat it as often as cardiologists allow.