Burgers in Mendoza: 10 Must-Try Spots

This project was born during the pandemic, when three friends started cooking burgers in a garage. What began as a small venture became one of the province’s most recognized brands and the first Mendoza burger joint to win Burgerpalusa in 2023, an award granted by the jury at the festival’s inaugural edition.

Today, the proposal goes far beyond burgers. Burgang built an identity strongly tied to urban culture: music, design, its own streetwear and a loyal community (the gang) that follows every release like it were a sneaker drop.

The highlight: among its most celebrated burgers is the Golden Boy, the same one that won the national competition. It comes with double smash patties, roasted green pepper spicy sauce, hash browns, crispy bacon and grilled onions.

Where: locations in Godoy Cruz (Patricias Mendocinas 598, Bombal), Luján de Cuyo (San Martín 6862), Mendoza City (Leloir 91) and soon in Guaymallén.

Also during the pandemic, two brothers fired up the grill at home, started smashing burgers and delivering orders. That hobby became Smash Club, a brand that built a strong community around a product focused on few ingredients, precise technique and quality. They now operate two locations with open kitchens, industrial aesthetics, iron details, intense lighting and an urban vibe that perfectly matches the “burger dealer” experience surrounding the brand.

In 2024 they were invited by McCain to Burgerpalusa, where the public voted their burgers as favorites. In 2025 they participated in the festival’s Burger Promenade with their iconic Crispy Bliss: bacon jam, cheddar, crispy onions and Smash sauce.

The highlight: one of the secrets behind their burgers is their house sauces, now available to everyone. Together with the Alcaraz brand, they launched Smash (their own take on Thousand Island, mayo and pickle-based) and Picante (a spicy tomato jam).

Where: J.J. Paso and Panamericana, Luján de Cuyo, and Coronel Rodríguez 209, Mendoza City.

With only four years in business, Pretextos Burger became one of the stars of Mendoza’s burger scene despite being born 45 kilometers away from the provincial capital, in the town of San Martín. Its proposal revolves around American-style burgers, powerful smash patties and combinations designed to make an impact from the very first bite. On social media, the brand builds an identity marked by humor, street aesthetics and a community that literally defines itself as “addicted to Pretextos.”

Its big breakthrough came at Burgerpalusa 2025, when an expert jury chose it as the best burger joint in the country thanks to the Sweet Bet: a double smash burger with double cheddar, sweet onion mix and honey mustard.

The highlight: it is the first Mendoza burger brand invited to Peru’s BurgerFest, one of Latin America’s biggest burger festivals.

Where: Boulogne Sur Mer 64, San Martín, and Juan B. Justo 415, Mendoza City.

Roux Street was born in San Rafael, but it has already become one of Mendoza’s most praised burger spots. In 2026 it made the leap to stardom by winning the Burger World Cup with the best cheeseburger, chosen unanimously by the jury. Its burgers are intense, juicy and packed with flavor, served in a venue mixing urban aesthetics, street food culture and a distinctly nocturnal spirit.

The house star is the Royal Cheese 2.0, prepared with double patties made from their own beef blend, cheddar, mustard, ketchup, brunoise onions, pickles and bacon. At Roux Street they work with the Lazy Edge technique, a method where the meat is smashed extremely hard onto a very hot griddle to achieve ultra-crispy, caramelized edges.

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The highlight: Martín Roux, the creator, plans to add a burger made with 100% skirt steak, double patties, cheddar, egg and seeded bun.

Where: Entre Ríos 1665, San Rafael, Mendoza.

With over ten years of history and four locations, Burgery was one of the burger joints that helped establish the craft burger concept in Mendoza: artisanal burgers designed to move away from fast-food logic and closer to a gastronomic experience. In 2026, Burgery reached the final of the Burger World Cup and was recognized as the stand that sold the most burgers during the event, confirming the brand’s popularity.

Among its latest additions is a reinterpretation of the Americana, one of the house classics, replacing grilled bacon with a jam that brings a more intense and balanced flavor profile.

The highlight: two burgers on the menu represent Mendoza’s spirit — the Andina, with provoleta cheese, confit tomatoes and aioli; and the Crispy Truffle, inspired by a trending Spanish sauce but adapted with Mendoza-style confit tomatoes and truffle sauce.

Where: Arístides Villanueva 209 (Mendoza city); Il Mercato (Ozamis Sur & 25 de Mayo Oeste, Maipú); Av. San Martín Sur 3245 (Godoy Cruz), and Las Cañas 1509 (Dorrego, Guaymallén).

From a garage in La Consulta (San Carlos) to competing in Mendoza City’s Burger World Cup, Mariano Mercado started his project as a fast-food lover and now runs two locations in Valle de Uco. They earned awards in both editions of the competition: runner-up in 2025 and public-vote winners in 2026, advancing to the semifinals.

The Pez de Montaña menu includes classic American burgers as well as unique creations full of personality and artisanal work — from pickles and mayo to brioche buns. Among the most original are the croissant burger with spicy sweet tomato sauce and the Chipi Chipi Bombón, served on chipá bread with smoked cheese, locally grown mushrooms and salsa criolla.

The highlight: Session Burger is a concept dedicated to American burger tributes and original reinterpretations. Every three months, it offers three special burgers so diners can try combinations different from the regular menu.

Where: Sixto Videla y Coronel Sasso (La Consulta, San Carlos) and La Bodega Paseo Comercial (San Martín 124, colectora Ruta 40, Tunuyán).

From its name to its menu, Peak Burger’s entire concept revolves around reaching “the summit” through intense burgers packed with flavor and carefully thought-out combinations. Urban aesthetics and a strong American spirit run through the brand, which embraces smash burgers as its signature style.

Among the favorites — all based on double smash patties and double cheddar — are the Aconcagua, with Thousand Island sauce, red onion, lettuce and tomato; the Everest, with house sauce, bacon and crispy onions; and the Monte Vesubio, with barbecue sauce, caramelized onions and bacon. Still, the most praised is the Mont Blanc, featuring blue cheese, confit cherry tomatoes and caramelized onions, pushing the classic burger profile into gourmet territory.

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The highlight: it became one of the local scene’s biggest revelations after winning the Popular Burger Joint 2025 award at the Burger World Cup and reaching the semifinals in the 2026 edition.

Where: Loria Este 30, Godoy Cruz and Darragueira 6895, Chacras de Coria, Luján de Cuyo.

Burger Shoppe went from being a takeout project to one of Mendoza’s most talked-about burger joints. Gustavo Vittone and Antonella Manduca started in 2022, betting on a simple, straightforward smash-burger style with no unnecessary extras — a formula that quickly won over Mendoza locals.

The menu is short but tempting, fries come with every burger, and every burger can also be ordered in a gluten-free version, one of the most appreciated features among customers. One standout is the Crispy Deluxe, made with a single smash patty, crispy onion strips, double cheddar and golden sauce.

The highlight: in June 2024 they opened their first brick-and-mortar location and just months later made headlines by winning the first edition of Mendoza’s Burger World Cup. Today they have two branches.

Where: Chacabuco 297, Godoy Cruz, and Padre Gagliardi 3640, Villanueva, Guaymallén.

Food Fighter started in 2017 as a food truck run by Ariel Sovilj, a self-proclaimed street-food fanatic who transformed the project into a true burger temple in Mendoza. Today it operates as a burger-focused restaurant while still maintaining its laid-back, distinctly American essence.

The menu features 12 varieties and, according to Ariel, the goal was never to have a single star burger but rather for each burger to offer something special. Still, several became favorites, like the Michael, famous for its 300 grams of beef and homemade barbecue sauce; and the veggie option, a crowd favorite because it skips the classic legume patty in favor of provoleta and tybo cheese, sautéed vegetables and coleslaw with aioli.

The highlight: the Pulled Pork burger is their signature and hard to find elsewhere. It comes with beer-braised pulled pork shoulder, homemade barbecue sauce, purple and white cabbage coleslaw, carrots, homemade garlic aioli and sweet pickles.

Where: Besares 1115, Chacras de Coria, Luján de Cuyo.

Under the motto “the greatness of simplicity,” Frank’s built a proposal focused on straightforward, well-executed burgers with a clearly American identity. Their social media is filled with crispy-edge smash burgers, lots of cheddar and perfectly golden fries. The project is led by Fran Santillán, bassist of Mendoza band Pasado Verde.

Across all locations, the most celebrated burgers are the Cheese Burger (110-gram beef patty, cheddar, ketchup and diced onion) and the Spicy (meat blend with double cheddar, smoked peppers and sriracha-based dressing).

The highlight: these burgers are part of the food offering at El Roble Wake Complex, one of Mendoza’s most active hangout spots. Different varieties are available both at lunchtime and during sunset sessions on Fridays, Saturdays and Sundays.

Where: Quintana 4790 (Guaymallén), Bodega Giol (Dionisio Herrera 99, Maipú), El Roble Wale Complex (Julio Argentino Roca 2787, Coquimbito, Maipú) and Flores en Fuego (Arístides Villanueva 334, Ciudad de Mendoza).