Palace Kitchen burger, from Byy1’s Flickr photostreamAfter reading the Sunday New York Times front-page story on e. coli contamination in supermarket ground beef — if you haven’t read the piece yet, Caleb Hannan wrote about it on the Daily Weekly yesterday — we at Voracious have been doing two things. Number one: Obsessing over the idea of ammonia-sprayed beef trimmings from Uruguay. Number two: Wondering, for the millionth time, which restaurants in town ground their own meat. So we started calling around. Here’s a preliminary map of Seattle-area places that pat out hamburgers from beef they grind in-house or have ground for them by a small-scale local butcher. Some are burger joints, others bistros with renowned burgers. We’ll add new listings to the map as cooks return our phone calls — and if you know of any others, by all means let us know.View Seattle Burger Joints That Grind Their Own in a larger mapMany more local places (Blue Moon, Burgermaster, Quinn’s Pub) use Painted Hills antibiotic- and hormone-free natural beef, which the company says is ground for them by the Tyson Fresh Meats plant in Pasco.(Thanks to Hollis Wong-Wear for her help with the research.)