The best burgers in Buenos Aires

What the Burger was born in November 2023 from two friends who were involved in the specialty coffee world. “They decided to start a burger business because whenever we could, we went to try the entire menu of every new place,” explains Ezequiel, one of the founders.

The first What the Burger location opened in the southern Buenos Aires province, specifically in Quilmes, the hometown of one of the partners. “It was a very small place, only for delivery and takeout, which gave us a lot of experience, trial, and error,” he explains. Over time, they had the opportunity to open in the Belgrano neighborhood in Buenos Aires city and didn’t hesitate. “It was an immediate boom,” he says.

What the Burger’s burgers are handcrafted. The added value comes from the buns, which they make themselves, as well as the homemade sauces. “From the first bite, you realize our burger is something else: the flavor is different, thanks to the daily-made buns without additives and all our sauces made in-house,” he explains.

Another big difference is the freshness of the ingredients. “Everything is made on the spot. If there’s a mushroom burger, for example, the mushrooms are sliced and cooked on the grill right then, and you can taste that freshness in every bite,” highlights Ezequiel. Together with his partner and friend, they are convinced theirs is a different kind of burger. “We don’t know if it’s better than the others, but you will definitely taste something different from what’s on the market,” he concludes.

Where: Ciudad de la Paz 2322.

Kiddo opened at the end of August 2022, but the project had been brewing for a long time. Alejandro Roig, creator of the successful YouTube channel Burger Kid and burger & junk food enthusiast, had a fixed idea: to open his own burger joint where you could eat his favorite type of burger, with no fuss or extra toppings.

Along the way, Pablo Pons and Alejandro Seijo, creators of Big Pons, joined the project, shaping a product that now stands out in the Buenos Aires burger scene.

Kiddo works as a quick-serve burger spot: short menu, no extras, no complications. “This lets us serve faster, reduce errors, and always guarantee the same quality standard,” explains Alejandro. But most importantly, they use the best products available, from meat to bread, all selected with care and obsession.

Kiddo’s burgers aren’t monstrous or unstable. They’re compact, balanced, and designed to be eaten easily, enjoying every bite. “We don’t want you to get messy or for the burger to fall apart. We want the experience to be pleasurable, and in that simplicity lies the flavor,” they say.

Besides the product, Kiddo broke onto the scene with a unique aesthetic: a recognizable brand image, a mascot, their own merch, limited editions, and strong social media presence. There’s a whole Kiddo universe beyond the burger, and that’s noticeable too.

Today, with a team working seven days a week, Kiddo relies as much on its people as on technical skill. “We don’t just want to serve great burgers, we want our team to feel good, enjoy the process, and for every person who visits Kiddo to leave with more than just a combo,” closes Alejandro, who also opened a branch in Miami this year.

Where: Arévalo 2882.

It all started in 2017 in a small, homey space where César and his team baked breads meant to be shared with friends. “At that time, we noticed many artisanal burger joints didn’t value the bread, so we saw an opportunity: we could solve that crucial gap,” he says. That’s how The Flour Store was born, first as a specialized bakery with a healthy, additive-free approach, quickly becoming a word-of-mouth favorite.

“Before, bread wasn’t seen as an essential part of a good burger. But when we started talking about bread as the star, something changed. Now many places had to improve their recipes,” César explains. The brand grew fast, received orders from renowned burger joints, and was even contacted by Alsea, Burger King’s supplier. In 2018, they built a 600m2 production facility, enabling them to supply a select group in the burger circuit with uncompromising quality bread.

In 2021, they doubled down: if they were already making the best bread, why not make the best burger too? Thus was born their location on Humahuaca, in Almagro, where they bake daily both the bread—with 40% natural potato—and the patties made from premium ribeye from export-grade meat. “From day one it was a frenzy. By 8 pm, more than 80 people were waiting outside, so we had to open earlier,” César recounts. Demand was so high they even had to pause delivery app orders for a while.

Besides premium meat and homemade bread, The Flour Store offers a top-notch selection of craft beers—over 130 styles—wines, and rare drinks not usually found in burger spots. “We don’t use photo styling or sell smoke: no photos on the menu, and what you see on socials are real pictures posted by customers. 100% real,” he assures. With seven years of experience, local and international media recognition, and mentions in guides like Eater and Cuisine & Vins, The Flour Store is a clear benchmark in the Argentine burger scene.

Where: Humahuaca 3853.

Arredondo, a project led by lifelong friends, opened in 2018 and quickly became a must-visit for locals thanks to its delicious home-style cooking, “just like mom’s.” In 2023, they launched Arredondo Cantina upstairs, offering the same quality products “but with a more refined twist,” the restaurant clarifies.

For Cantina, they created a completely revamped burger now available for food lovers: it’s not just any burger; it’s an experience that aims to be different and unique, while maintaining the restaurant’s hallmark quality.

Using the same signature meat blend (because after trying others, this one remains the favorite!), the new Arredondo burger features a larger patty, perfect for those seeking a hearty but balanced bite. The bun, from Kalis Pan, is steamed for a soft, fluffy texture that highlights every ingredient.

The special touch is the tartar sauce, a tribute to classic steak tartare reinvented for this format, offering a fresh and creamy flavor combo. And best of all: you can order it juicy, medium, or well done, but if it’s up to us, we recommend enjoying it juicy for a full experience. You can have it with cheese or the classic version.

Where: Virrey Arredondo 2562.

What started as a food truck on Buenos Aires streets evolved into one of the country’s most influential burger chains. Founded by Rodo Cámara, TFTS pays tribute to great American burgers but with a local identity. Today it has locations in Palermo, Belgrano, Villa Urquiza, Pilar, and an international branch in Miami.

TFTS’s menu divides between their own creations and “specials,” like the Oklahoma, featuring two 100g smash patties, cheddar cheese, smashed onions, all on Martin’s potato bun. All buns have the TFTS logo branded on top. Their meat is a proprietary blend cooked on the griddle, and homemade sauces like Umami or Shack complete the experience.

TFTS also organizes BurgerPalusa, an event gathering the country’s best burger places, cementing their role as a local burger scene leader.

Where: Bulnes 2774; Echeverría 1627; Av gral las Heras 2201; Colectora Este del Acceso Norte km 50,6; Golf Club Golfers 2900.

What began as a venture in Vicente López became one of the most celebrated smash burger spots in Buenos Aires. 24th Street Burger was born with a clear idea: replicate the New York experience, from urban aesthetics to straightforward, no-nonsense flavor. The first location, on Avenida del Libertador, quickly became a reference point for lovers of well-made burgers.

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In 2024, they expanded to the capital with a new branch in Villa Urquiza, on Av. Álvarez Thomas. The concept remained intact: smash burgers with potato buns, fresh ingredients, and impeccable execution. The menu is short but strong, with options like the Fried Onion (double meat, cheddar, grilled onion), the Double Shake Shack (lettuce, tomato, house sauce), and the Double Cheeseburger (pickles and onion).

Villa Urquiza’s spot, with industrial aesthetics and neon lights evoking NYC streets, offers an informal, authentic experience. No table service; customers order, wait their turn, and enjoy their burgers on industrial stools on the covered sidewalk. No delivery, but the promise of quality in every bite. Simplicity done right.

Where: Av. del Libertador 696, Vicente López; Av. Álvarez Thomas 2501, Villa Urquiza.

Burger Couple was born in 2020 as a homegrown project by Víctor and Dana, a couple who decided to turn their passion for burgers into their own venture. What started in their backyard in Boedo quickly became a gastronomic phenomenon, now with locations in Palermo, Caballito, and Belgrano.

Their proposal is clear: “burgers for fetishists.” The menu, loaded with references to Argentine pop culture, features creations like the "Diego Armando," the "Melt Gibson," and the "Karina Olga" — all combining high-quality ingredients with a dose of humor and nostalgia. They also offer vegetarian and vegan options, like the "Diva Ortomolecular," which includes breaded mozzarella and fresh veggies.

One of their most iconic spots is La Chupetería, located in Palermo, known for its kitschy decor and laid-back vibe. Meanwhile, La Mansión in Caballito offers a unique experience in a renovated old house, complete with neon lights and a psychedelic atmosphere, inviting guests to enjoy their burgers in a truly different setting.

Where: Fitz Roy 1970, Palermo; Hualfin 894, Caballito; Zapiola 2115, Belgrano.

In the heart of Caballito, Menenga stands out as a gastronomic gem that breaks away from traditional burger joint norms. Headed by Nicolás González, the project is driven by obsession — every burger is a carefully crafted combination, using uncommon ingredients and an execution that elevates the whole experience.

The menu is short but daring. There are solid classic options, but what puts Menenga on the radar of real burger aficionados is its experimental edge. The spicy fried chicken burger, for example, is a tribute to the Korean classic, with a crispy, juicy patty bathed in a spicy, addictive sauce that perfectly balances sweetness, acidity, and heat. A bold, flavorful, and — best of all — different bite.

Another standout is their burger made with ribeye patty, homemade pickles, and a bold, seasonal sauce. Yes, at Menenga they work with seasonal ingredients and aren’t afraid to throw some unexpected twists into the menu.

With a minimalist aesthetic and a small but stylish space, Menenga has become one of the neighborhood’s best-kept secrets. But not for long: word of mouth has done its job, and these days, if you go on a Saturday, you're likely to find a line. It’s worth the wait.

Where: Espinosa 480.

Guita came to shake things up. Their mission is clear: elevate the burger to a finer, more enjoyable level — without losing attitude. “Fancy but trashy,” as they like to say. And yes, the formula works.

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Their flagship store is in Palermo, and from there they cook up a concept that goes beyond the product itself. “Our cheeseburger is simple, straightforward, with no unnecessary toppings or overly complicated combos. You won’t find avocado, honey, or weird cheeses here. We believe in real quality: few ingredients, but impeccable,” they say.

At Guita, everything revolves around the product. The burgers are made using the smash technique, achieving a crispy golden crust packed with flavor. The menu features only two nearly identical options: brioche bun, double patty, cheddar, red onion, and pickles. The only difference? One is served with the classic Heinz ketchup and mustard duo; the other with their famous Guita Sauce — a secret blend made fresh daily in-house.

The combo comes with fries — some of the best in the city — and drinks like Coca-Cola or Heineken. No fuss. Because at Guita, it’s not about the price, it’s about the experience. “We want eating a cheeseburger to bring the same pleasure as a fine dining dish — for little guita (money), pun intended,” they explain.

Their model is simple: they open until sold out. That ensures everything is fresh, carefully made, and perfectly timed. “We’d rather sell less, but make it perfect,” they say. They're already planning a — carefully controlled — expansion, with new locations and surprise pop-ups coming in 2025. In the meantime, they continue setting trends with a bold aesthetic, collaborations with the fashion, art, and music worlds, and a communications style that’s loud, but grounded.

Guita is more than just a burger. It’s a well-executed idea — a manifesto of minimalism meets rebellion. And yes, it’s damn good.

Where: Sinclair 3263.

Born in 2018 in the heart of Bariloche, Weiss Homemade Burgers blends Patagonian culinary tradition with a modern, urban concept. With a carefully crafted aesthetic and venues designed in collaboration with top architecture studios, Weiss offers an experience that goes beyond the burger.

Their menu stands out with bold combinations and intense flavors. Among the most popular choices are the Gulosa (double patty, double cheddar, fried egg, onion rings, and smoked bacon), the Route 66 (double patty, Heinz mayo, Emmental cheese, pine mushrooms, and caramelized onions), and the Mexicana (patty, cheddar, guacamole, red & white BBQ, nachos, and tempura chicken). For those looking for alternatives, they offer vegetarian and gluten-free options, like the Not Weiss (NotCo patty, Brie cheese, arugula, and homemade guacamole) and the Caprichosa (quinoa patty, Brie cheese, arugula, and guacamole).

Every month, they introduce a Limited Edition burger — a special creation that showcases their passion for innovation and surprising their customers.

Where: check available locations here.

What began as a small family-run spot in Boedo in 2001 has grown into one of the world’s most awarded burger joints. La Birra Bar, led by the Cocchia family, has won over local and international palates with its handmade approach and its unmistakable chimichurri mayo.

In February 2025, La Birra Bar once again stole the spotlight at the South Beach Wine & Food Festival in Miami, winning the People’s Choice Award for Best Burger in the U.S. for the second time. Their winning creation, the Smash Golden Chimichurri, features two smash patties, American cheese, red onion, and their iconic chimichurri mayo. Their side dish, the smashbrowns — crispy stuffed fries with a hint of pepper and lemon — also earned the title of best side of the event.

With over 20 locations across Argentina, the U.S., Spain, and Chile, La Birra Bar continues its international expansion, bringing its unique flavor to new markets.

Where: check locations here.

Big Pons burst onto Buenos Aires' burger scene with a clear goal: serve quality, handcrafted burgers using fresh ingredients and crave-worthy combinations. Since opening in 2022, it’s become a favorite among local burger lovers.

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Their menu is a feast for the senses. Popular choices include the Big Pons Double (double patty, cheddar, bacon, crispy onions, and special sauce), the Baby Back Double (with homemade BBQ sauce and chopped bacon), and the Triple Cheeseburger, a dream for cheese fans. There are also creative options like the Pesto Burger with aioli and pesto, and the California with lettuce, tomato, onion, and their signature California sauce. For those avoiding meat, there’s a full veggie line with plant-based versions of their signature burgers.

The Big Pons experience is completed with modern, urban-style locations designed for a relaxed yet high-quality meal. With fast and friendly service, every visit is worth repeating.

Where: check here for locations.