Hamburger Day sparks Italian smash‑burger guide and highlights bizarre global burger creations

May 28 marks World Hamburger Day, an occasion that sees Italy consume about 250 million hamburgers a year. To celebrate, Carni Sostenibili released a step‑by‑step guide for making a smash‑burger, in collaboration with veteran chef Sergio Ferrarini. The guide stresses a quick, high‑heat sear on a thin patty, recommending a 230 °C griddle and a cooking time of roughly one minute per side. Ferrarini suggests using fine‑ground veal or sirloin, a light touch of oil or lard, and a simple brioche bun, while advising against overly rich toppings that could mask the burger’s delicate flavor.

Alongside the Italian guide, the coverage lists several of the world’s most unconventional burgers. These include the Australian‑origin “hamdog,” which pairs a beef patty with a split hot‑dog bun, the ramen and spaghetti burgers invented in New York and Philadelphia that replace traditional bread with noodle nests, the sushi‑burger that uses toasted rice discs, the doughnut‑sandwiched “Luther Burger” popularized by Krispy Kreme in the U.S., and the waffle‑burger that swaps the bun for a savory waffle. The roundup underscores how the humble hamburger continues to inspire creative twists across different cuisines.