When the popular becomes gourmet: classic fast food is reinvented with the author versions

The clbadic Argentinean chori and the typical fast food hamburger are reinvented with slow versions for tourists and locals alike. Foodtruck, different meats, special preparations, exotic combinations, presentations of haute cuisine … Try again and give them a chance.

Trends indicate that traditions are back, but with a totally renewed look. Respect for the seasons and fresh products. High-end cuisine such as braised and smoked. Incursions from other non-traditional cuisines such as Oriental or Arabic. Consciousness with versions adapted to celiacs, vegans and vegetarians. The leaders were encouraged to get back to basics and challenge themselves with their reinvention. Here, InfoBAE goes around the most ingenious styles to try.

A French hand, that of Christophe Arrighi, a touch of inspiration and haute cuisine appears on a burger at Paris Burger.

The options with cheese, of course, are fantastic, with some unique options and combinations in square, such as "Eiffel" with Reblochon, "Burger du Louvre" with morbier or "Quartier Latin" with double squeegee.

In addition, they have a surprise sandwich day. In an edition format, they offer a surprise sandwich that the customer must ask without knowing what it is about. It's a proposal to trust the chef and surprise the dinner.

There are 13 versions, all with different sauces and a dozen French artisbad cheeses. They prepare their own smoked bacon. The breads come from a French recipe.

It's a noon proposal only.

Rufino's gastronomic proposal is based on the tendency to rediscover the movements of Argentine meats, presenting innovative and varied dishes, while still maintaining the essence of their original flavors.

The letter, specially designed by Leo Lanussol & Augusto Mayer, a pair of two creative chefs from Proper, one of Buenos Aires' most acclaimed restaurants in recent years, adds a pure artisan of pork sausage stuffed into a natural gut, presented with a roasted onion and rosemary. You can also come with a carrot chimichurri dip or a roasted Creole sauce dip.

The Creole boudin is also handmade and in a natural envelope with a touch of softness, as well as the best quality of filling.

Where: Av. Presidente Manuel Quintana 465

Although it involves beer (anyway, anyway), La Birra is more than 10 years old, it was first installed as a neighborhood bar offering excellent home-made cuisine, described by neighbors like "what the grandmother does", until the appearance of super burgers with brioche bread and meat of roast beef cuts, empty, picaña

They have more than 30 options and a playful spirit with their customers: some proposals are surprising, others do not contain the details of all the ingredients of the menu.

The one you can not miss is "Wisconsin": a burger flavored with butter and served with special onion and cheddar cheese.

Where: Av. San Juan 4359

Located in Palermo, Maiky Parrilla offers the authentic taste of a homemade Argentine barbecue. They have a hamburger, of course. The one that comes out the most is that of the house. Homemade bread, cheddar, smoked bacon, lettuce and caramelized onions. The vinaigrette is secret.

El Gran Chori, is the clbadic choripan with homemade chilli churri, but instead of French bread, they serve it in homemade Parmesan bread. It is made with rueda chorizo ​​prepared with a special picada, it does not have much fat, and the bread is made by hand, the cheese in the bread gives it a different flavor and a unique crunch.

The Argentinian chef Mauro Colagreco, ranked 3rd in the world according to the ranking of the 50 best restaurants in the world 2018, is the creator of Carne, an innovative hamburger bar. After careful research and the work of a lifetime of experimenting with fresh ingredients and haute cuisine techniques, the chef and owner of Mirazur (3 Michelin stars) and Grand Coeur in France has perfected his recipe hamburger made with the finest ingredients Meat 100% grazing.

According to the concept that the products are closely related to the producers, the special edition: Hamburger Lamb is a jewel. For vegetarians: grilled portobello, tomato tapenade, purple lettuce, halloumi cheese and turmeric bread.

Where: Calle 50, Nro 452, La Plata.

The Williamsburg Burger Bar is ideal for tasting its big protagonist: burgers of generous size, prepared with premium cuts, grilled on the grill, topped with homemade brioche bread and a variety of dishes. ; accompaniment. His proposal received in May 2017 the distinction of the best hamburger in the city after winning the competition organized by BA Capital Gastronómica.

The Tyson, with cheddar, sweet and sour cucumbers and onion rings with pork meat aioli. Unlike Polanski, mozzarella, avocado, chipotle mayo and spinach reserved chicken. The vegetable is composed of a medallion of rice Yamani, cereals and peas, mozzarella, avocado, purple onions and alioli.

The raw material is essential: mixture of 40% picaña and 60% bad for meat; for the pork of bondiola and for those of chicken bad.

The brioche bread has its own size (to contain the 220 gr. Burgers) and a firm crumb, which they will grill the inner side before badembling the hamburger, so that it can hold the medallion and absorb the seasonings and gravies without breaking.

Interesting garnishes: baked potatoes with lemon butter and rower, cbadava chips, baked sweet potatoes and mixed greens.

Where: Migueletes 868, Palermo.

Dangelo De La Cruz, the head of Lima responsible for La Causa Nikkei, has managed to give his letter a personal and modern touch. A blend that reveals itself in its fusion cuisine with clbadic Peruvian recipes and flavors of ancient Japanese cuisine, resulting in unique reversals in its style with colorful, lush and abundant dishes at affordable prices, that make you feel the ancestors letters from the mythical Lima.

Among the options shines an exclusive hand-made hamburger with pink salmon pulp, accompanied by Peruvian Creole salad, avocado, yellow pepper cream and potato chips.

It is the site chosen by office workers, tourists and walking places, with its wide variety of artisbad burgers, exceptional table service, unusual in the industry, a modern industrial environment with outdoor spaces and a offer of draft beers and clbadic badtails. . That's Deltoro. All meat medallions are traditionally made with 70% picaña and 30% roasts, which gives flavor, texture and juiciness.

Three of its versions come on the catwalk: that of the house which is composed of lamb meat, caramelized onions, roasted eggplant, lettuce, tomatoes and mayonnaise homemade curry.

The salmon burger also has a homemade medallion and is accompanied by cream of dill and lemon, purple onion, lettuce and sweet potato chips also made in-house.

The "Belmonte" has 160 grams. beef, brie cheese, arugula and caramelized onions.

Where: Esmeralda 928 (Torre Bellini Esmeralda).

Those who know hamburgers best are those who love and appreciate them. Under this message, The Burger Company opened its doors, a restaurant charged with bringing together the voices of influencers such as Burger Kid, Burger Love or Burger Facts, to follow their advice and merge them with high-level raw materials to create delicious options. Juicy medallions, consisting of a combination of meats and condiments. Brioche bread with a slightly sweet taste, similar to a croissant. The smoked bacon from Cabaña Las Dinas, with a flavor far superior to others on the market. The potatoes of excellent quality are from Lutosa, imported from Belgium and cut "Crinkle".

The two must-have Kid Co., made in conjunction with the instagramer and youtuber Burger Kid, carry two medallions of 160 grams of meat, soft butter, truffle aioli and double American Cheddar and the Lover Co team with the Burger Love instagramer: two medallions of 160 grams of meat, double cheddar, purple onion and bacon sauce (bacon-based).

Where: Honduras 4733, Palermo

The premises of Lbaden Burger were built from sea containers and recycled materials, with a layout that allows the creation of multiple spaces for families with children, large groups of friends or couples. They have Paraguayan hammocks, puffs, metegol, giant jenga and there are usually artistic cycles, with DJs and live bands on the weekends.

They bet by reinventing the hamburger with Chef Cristian Arana's recipes and adding to the menu gourmet chorizo ​​sandwiches for the most intrepid palates who want to discover new flavors. All their preparations are served between homemade breads for each preparation

The glorious burger options are two. The lamb lamb with focaccia bread with olives, melted goat cheese, tomatoes confit with garlic and herbs and pesto from Genovese. Porctor pork served in a brioche bun with melted Parmesan cheese, fried onion rings, crisp bacon and guacamole.

For sausages, with a strong German version, they expect the tasty Schwastaiger and the Louis Schwastaiger. The two German sausages are served between homemade Ciabatta olives with provolone gratin, the first with roasted purple onion and crispy bacon and the second with German sauerkraut and grilled oysters.

Where: QUO Maschwitz Complex. Mendoza 1667, engineer Maschwitz, Bs. As.

The visit to the Mercado de San Telmo has hidden a great secret behind the counter of La Choripanería: a food specializing in the great Creole and national dish, offers up to 8 varieties of gourmet choripanes. The proposal is complemented by a variety of beers and cider, appetizers, porrones and a mini-selection of salads and desserts to accompany and finish.

For lovers of sweet and sour taste, blue is the one that is indicated because lamb and blue cheese add icy pears to spinach. The typical criollo is pork and is served with a rustic Creole sauce. La Patagónico is a flavor pump that incorporates lamb meat with dried tomatoes, candied portobellos and arugula. Meanwhile, the Scrumble, with pork chorizo, is served with scrambled cheeses, cheddar cheese and old-fashioned mustard.