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Hero Certified Burgers to the Rescue

Superior to McDonald’s. More inspired than Five Guys. Designed to accommodate carnivores, pescetarians, the allergen-averse, and vegetarians with a single menu.

(Look! At the corner of Elmwood and Bidwell! It was a Zetti’s! Then it was vacant! Now it’s Hero Burgers!)

12092436_10104371809515489_1311112354_nYes, it’s Hero Burgers. An alien chain from another country that came to Buffalo offering a fast-food option far beyond those of American mega chains. Hero Burgers! What else can change the course of a former pizza place, satiate hearty Buffalo appetites swiftly and with all-natural ingredients, and who, disguised as a mild-mannered burger joint, fights a never-ending battle for non-GMO angus beef and the American—er, Canadian—way?

12071425_10104371809610299_912785343_nAfter more than a year of anticipation, Hero Burgers, that crusader for better bovine from the north (Toronto, to be exact), has officially opened its doors. Its motive: to bring Western New Yorkers an antibiotic- and hormone-free, “real food” alternative to standard fast food. Its special powers: protein variety (think salmon filets and veggie patties in addition to beef), premium toppings and 12080730_10104371809700119_692747049_ncondiments, and the quality of its rolls (choose from sesame poppy, ciabatta, multigrain, and gluten-free).

Its alien technology: three varieties of poutine.

Its weaknesses: lackluster beef gravy on said poutine and so-thin-you-can-see-through-it bacon.

Its greatest feat to date: tempura zucchini.

Oh, and rescuing a distressed but well-trafficked corner in desperate need of a strong tenant.

Welcome to Buffalo, Hero Burgers.

Hero Certified Burgers | 976 Elmwood Avenue | Buffalo, New York (716) 881-HERO (4376) | Facebook

 

Written by Caitlin Hartney

Caitlin Hartney

Caitlin has covered local food and drink for Buffalo Rising since 2015, having previously written for Artvoice, the Public, and the Buffalo News. She works full time in marketing communications and is earning her master's degree in history at University at Buffalo, the latter of which occasionally informs her writing. Most importantly, she likes the word "moist" and doesn't care who knows it. How else do you describe a great piece of cake?

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