Burgers on Another Level: Standout Spots for Hamburgers in Buenos Aires

Antonio D is the restaurant at Club Círculo Villa Devoto, with a menu developed with the guidance of chef Malcom Lancioni, known for his restaurant Farid, also in the neighborhood. A lifelong burger fan, Malcom entered the food industry in 2017, when he opened a burger joint with a friend. Now, he's bringing his expertise to this menu.

“The patty is the star, followed closely by the bun, and the toppings should be few and carefully chosen to enhance the flavor of the meat,” he says. Made with an artisanal brioche bun and a three-cut beef blend from Camfa, the burgers come with two 100-gram patties. For those who prefer a thicker, juicier burger, there's also a single 200-gram patty option.

They offer one rotating special and three permanent versions: Cheeseburger (beef and cheddar), Classic (beef, cheddar, lettuce, tomato, onion, pickles and Thousand Island dressing) and Del Emperador (beef, cheddar, lettuce, bacon and a cream sauce made with confit garlic).

Where: Pedro Moran 4151, Villa Devoto.

“Felisa has a bit of a steakhouse feel because we incorporate some grill cooking, so a New York-style fat & juicy burger was the ideal style for our menu,” says Leandro Volpe, partner at this new Colegiales spot and author of the book 101 hamburguesas que tenés que probar antes de morir.

The extra-thick patty is made with a blend based on 45-day dry-aged steak, “which gives it an intense flavor with nutty notes and more umami.” It's griddled until very juicy, “because we're looking for a completely different sensation: when you bite into it, your mouth fills with flavor, and it's like eating the tenderest, juiciest steak of your life,” Volpe explains.

It's finished with pickles and smoked butter, “which melts over the burger and adds richness,” along with a soft brioche-style bun with a hint of sweetness. It comes with dauphine potatoes.

For now, they make just 20 burgers a day. “It's one of the most popular dishes, but generally, the first tables of the second seating can still get to try it,” Volpe warns.

Where: Zapiola 1353, Colegiales.

The burgers at Picarón have been favorites since the restaurant opened in 2021. They're served on Fridays as part of the lunch menu and have a loyal following. “Many customers come back every week to order it, and there are still people who come specifically to try it,” says Maxi Rossi, chef at this Chacarita restaurant recommended by the Michelin Guide.

“We make the burger we like to eat: traditional, simple and well-executed, with a few but high-quality ingredients, balanced flavors, a good bite and plenty of juiciness, all in a fluffy, slightly sweet bun that can hold all the ingredients together,” the chef says.

The burger changes from week to week, but the Picarona, the restaurant's signature, makes frequent appearances. It features a thick griddled patty (made with two cuts of beef, fat and bacon), crispy bacon, roasted onion mayonnaise, sweet-and-sour cucumbers marinated in fermented jalapeños and fresh lettuce, all served on a Kalis bun.

Where: Av. Dorrego 866, Chacarita.

“The fundamental principle behind our burgers is to start with the best-quality meat possible,” says Juan Gaffuri, chef at Pony Line and the other restaurants at the Four Seasons hotel. Their blends are made with Angus and Wagyu beef, the same meats they use at Elena, with a 25% fat content. “We're looking for an intense beef flavor with great juiciness, while making sure the other ingredients complement the patty without overpowering it.”

For years, they've offered the Clásica (Angus-Wagyu blend, Lincoln cheese, smoked bacon, BBQ sauce, pickles and crispy onion), the Burger Dry (45-day dry-aged Angus patty, Lincoln cheese, lettuce, tomato, relish and tomeya sauce), and the Trufada during truffle season (dry-aged patty, cheese fondue, demi-glace sauce and fresh shaved truffle). They're served on a brioche bun with potato added to the dough, “which makes it fluffier,” and topped with gratinated aged cheddar.

The patties are grilled to the diner's preferred doneness, although Gaffuri recommends serving them juicy. “We pasteurize the meat before grinding it, which ensures its safety. We also conduct regular laboratory testing for additional peace of mind,” he explains.

Where: Posadas 1086, Retiro.

This recommendation is partly a novelty and partly a safe bet. Nicolás Tykocki and Dalila Vázquez, founders of Ácido and Olla7, are about to open Áci2 Bar, a new project that combines high-end dining with a neighborhood spirit. “A very good product and service, but without pretension or snobbery, a place to get together with friends,” they say.

The Clásica de Ácido makes an appearance: a thick, juicy 260-gram patty on a pretzel bun with cheddar, onion, cucumber pickles and homemade dijonnaise. There's also the Madurada, which is the same burger but made with beef aged for between 60 and 70 days. These are joined by a smash burger and a surprise option. “We want to have options for every taste,” they say. All the burgers use meat from producer Muge.

According to Nicolás, a good burger needs to be balanced and easy to digest. “I don't want the fat to become cloying, or the sauce to overpower the meat, or to feel like I have a ball of bread in my mouth. It shouldn't be too heavy either; it shouldn't leave you feeling bad. It should be an enjoyable experience.” Áci2 Bar will open in the coming days, and the four burgers will be available permanently, although stock will be limited, along with a rotating special that they'll announce on Instagram.

Where: Cucha Cucha 2595, Paternal.

We're adding Grasa to the list because it's a burger joint with the logic and feel of a restaurant. It opened in late 2025 in Villa Crespo, and the long lines outside are explained not only by the quality of the burgers but also by the experience: a carefully designed setting, comfortable tables, personalized service and good acoustics.

Gonzalo Ades Posse and Andrés Kosacoff, friends and business partners behind the project, brought in Emmanuel Concha Ramos as head chef to create a tasty, balanced product. They serve “smash”-style patties—made with a blend of Muge meats—that come out thin, crispy and juicy, served on a Martin's bun and paired with high-quality ingredients.

There are three permanent options, but the Cheeseburger is the most representative, with cheddar, cucumber pickles, mustard, ketchup and onion. Then there's the Clásica (cheddar, lettuce, tomato, onion and house sauce), the Burger Au Poivre (a Cheeseburger served halfway through cooking over a pepper sauce) and a monthly special that changes from month to month.

Where: Acevedo 986, Villa Crespo.