in partnership
The 40-pound stack of bacon is recognizable to most Red Mill Burger fans, which takes over three hours to fry every morning. Not a single piece is left on the weekends. (Sy Bean / Seattle Refined)

Red Mill Burgers cooks 40 pounds of bacon every day

That block of bacon, the aroma of fresh burgers sizzling on the grill, and kitchy decor that celebrates Seattle's past - all classic signs you've stepped into one of the city's best-loved restaurants.

For almost a quarter of a century, family-owned Red Mill Burgers has served up delicious grub - with a side of pride for Seattle.

"We're a Seattle institution as far as growing up here, born here, raised here everything," said co-owner Michael Shepherd.

Shepherd and his siblings opened the place in '94, but it's actually named after the original Red Mill restaurant, which was located on Capitol Hill from 1937 to 1967. His sisters Kathleen and Monica also worked there.

A menu they still have from 1967 boasts that a burger and fries cost only 55 cents! Not so much anymore.

It was the heartbreaking deaths of Kathleen and Monica, and happy memories of their time working together, that led the family to bring back the Red Mill Name. In fact - that iconic Red Mill mural featuring two girls picking flowers is a tribute to them.

"We all got together and said we should bring it back twenty-four years ago," he said. "And that's what we did. It's beenwe've been very blessed."

Blessed with a burger boom, folks love the food at Red Mill. And that Instagram-worthy stack of bacon - which takes three hours to fry each day.

"That's the Red Mill historic 35-40 pounds of bacon," said Shepherd. "We get a lot of tourists around here just to see the bacon. From all over the world, people come in."

Another menu item running circles around the rest? The onion rings. We even got into the kitchen to get the 411 on frying those bad boys.

Whatever is your fav, one thing is for sure - Red Mill has the winning recipe for success!