Everett’s Burger Trail: Dick’s, Nick’s, Mikie’s – and Ray’s
Published 6:30 am Sunday, January 4, 2026
EVERETT — No one flips burgers in Everett quite like these four seasoned bunsmen: Dick’s, Nick’s, Mikie’s and Ray’s.
Three are spread along Evergreen Way. Ray’s holds down Broadway.
Find burgers with peanut butter, Thousand Island dressing and teriyaki glaze. Chase it down with a butterscotch milkshake — just don’t forget the napkins.
Ray’s and Mikie’s are Everett institutions. Dick’s, the Seattle granddaddy, finally opened a stand in Everett this year. Nick’s has been sizzling since the ’80s.
Each joint has its own flavor, its own flair and a loyal crowd to match.
DICK’S: A NO-FRILLS CLASSIC
Dick’s Drive-In, 1629 Center Road
Dick’s menu is built on simplicity. Six burger options, no substitutions, no customization. Extra condiments are do-it-yourself.
The Everett location opened in June 2025, the second Dick’s stand in Snohomish County. The first was in Edmonds in 2011.
Dick’s began in 1954. While other chains added tacos, chicken and onion rings, Dick’s stayed true to its roots: burgers, fries and shakes.
The menu didn’t change until 1971, when the Special and the Deluxe burgers joined the lineup. Orange soda gave way to Diet Coke. That’s about as wild as Dick’s gets, unless you count the 20-cent ketchup cups.
Burgers ($2.50 to $5.75)
Deluxe: two patties, cheese, lettuce, mayo, pickle relish
Special: single-patty version of the Deluxe
Cheeseburger: ketchup and mustard
Plain Cheeseburger: no condiments
Hamburger: ketchup and mustard
Plain Hamburger: no condiments
Sides & Shakes
Fries: served in sunflower oil-stained bags
Shakes: vanilla, chocolate and strawberry
Ice cream: cones in multiple flavors and sundaes topped with hot fudge, butterscotch and strawberry
Floats: choice of ice cream and soda mix
NICK’S: WHERE BURGERS GET WILD
Nick’s Jr., 5821 Evergreen Way
Peanut butter, gyro meat and devil horns — welcome to flavor town.
Nick’s is hard to miss. The bright red horned building makes sure of that.
The menu grabs attention as well.
The Fusion Burger blends beef and gyro meat under Swiss. Wildcards include Peanut Butter Bacon Burger, with a smear of Skippy melted over the patty, and the seasonal Hunka Hunka Burnin’ Love Burger with banana, a nod to Elvis.
Founder Nick Demonakos died in April. Known for his warm, welcoming personality, his family recommends ordering the Gyro of the Gods or the Big Texan burger at Nick’s Jr. in his honor.
Burgers ($4.99 to $10.99)
Mexican: jalapeños and spicy guac
California: avocado and Swiss on wheat
Banzai: teriyaki glaze, wasabi mayo and pineapple
Pulled Pork: coleslaw and smoky sauce
Banh Mi: pickled veggies and sriracha mayo
GCBC: grilled cheese sandwich meets bacon cheeseburger
Sides & Such
Gyros: beef, lamb, chicken, pork and veggie, all with tzatziki
Fries: nacho, sweet potato, Greek and cheesy bacon
MIKIE’S: RETRO VIBES & SERIOUS SHAKES
Mikie’s Restaurant, 4532 Evergreen Way
Step into Mikie’s and you’re stepping back in time.
The former A&W stand has been revving as Mikie’s since 2002. The centerpiece is a bold red counter styled like a 1957 Chevy where orders are taken, complete with orange traffic cones to place on the table for delivery. The walls have vintage car posters and the kids’ meals roll out in car-shaped boxes.
The menu is a road trip of comfort food: burgers, hot dogs, clam chowder.
Jay Suber, a regular, was in for his go-to: a single deluxe, small fries and a shake.
“It reminds me of when you were younger and your grandparents would take you to places like this,” he said. “The shakes, the burgers, remind you of that time.”
Even with a dozen shake flavors on deck, he usually gets vanilla.
Burgers ($3 to $7)
Grampa Triple: three patties with all the trimmings
Mushroom Melt: Swiss, bacon, sauteed mushrooms
Grilled Chicken: wheat bun, optional bacon
Sides & Such
Clam chowder, potato salad, cole slaw — and onion rings that a regular called “pure bliss”
Shakes
Flavors: chocolate, strawberry and vanilla, plus pumpkin, peanut butter, blackberry, mocha
Mix and match, add whipped cream, turn it into a malt or blend in soda for a float
RAY’S: A BURGER TIME MACHINE
Ray’s Drive-In, 1401 Broadway
Family-run since 1962, Ray’s is a place where generations have landed their first job — and their first burger.
Perched at the corner of 14th and Broadway, Ray’s has a walk-up order window in front and drive-thru in the back.
Founded by Ray and Ruby Campbell, Ray’s is still proudly old-school. The look and vibe hasn’t changed much over the years. That’s the point.
Burgers ($4.50 to $12.50):
Ray’s Burger: pickles, tomato, lettuce, onions, Thousand Island dressing
Jr. Deluxe: same Ray’s flavor, smaller size
Swiss & Mushroom: grilled mushrooms, Swiss, ranch
Gardenburger: meat-free fix with trimmings
Sides & Such
Deep-fried mushrooms
Popcorn shrimp, fishwich and fish & chips, junior and big combo options
Shakes
Favorites: banana, butterscotch, cherry, coffee, Green River, malt, marshmallow, mint, orange, peanut butter, root beer, strawberry
Contact writer Andrea Brown at reporterbrown@gmail.com.
This story originally appeared in Sound & Summit magazine, The Daily Herald’s quarterly publication. Explore Snohomish and Island counties with each issue. Subscribe and receive four issues for $18. Call 425-339-3200 or go to soundsummitmagazine.com
