More than 250 million hamburgers are eaten in Italy each year. To remind us of this, on the occasion of Hamburger Day on May 28, is the Sustainable Meats Association, which to celebrate the "king of sandwiches" has launched a guide signed by chef Nicola Longanesi, the well-known face of the 12th edition of MasterChef Italy. For a really tasty burger, according to Longanesi, it is essential to start with a quality meat, with the right balance between lean and fat: the ideal proportion is 80/20. "Only in this way do you get a juicy bite full of flavor," he explains. There is also room for creativity: for sauces, the chef suggests flavoring mayonnaise with lime or basil, perfectly paired with tomato. For bread, maximum freedom: from the Italian rosetta to the classic American bun in a gourmet version. About crunchiness? You can get it with kale, seasonal lettuce, bacon or rolled bacon made crispy in a pan. And for those who want to experiment, the alternative to the classic beef patty is a chicken overbelly marinated in buttermilk and fried in a batter made from flour and beer. An important cooking tip: burgers should never be served rare. And to complete the dish, go for coleslaw or the timeless fries. A final tip? Share it. Because, as Longanesi reminds us, "the hamburger is a dish to be enjoyed in company”.