In today’s food scene, few dishes tell the story of changing tastes quite like the burger. Born in Europe, in the city of Hamburg, then turned into an icon by the United States, it spent decades as the poster child of global fast food.

But these days, the burger’s gone through a serious glow-up. More and more people are ditching the big chains in favour of independent burger joints and artisan spots, where quality beef, locally sourced ingredients, homemade buns and obsessive attention to detail turn something simple into a proper food experience.

That’s exactly the vibe behind the Burger League, one of the standout events at the latest edition of Ristora Hotel Sicilia, celebrating skill, creativity and excellence in the burger world. Taking the top spot was Claudio Fidone, owner of the butcher shop bearing his name in Modica Alta, already well known internationally for his work in the meat industry.

We caught up with him to talk passion, local roots and where the modern burger scene is headed next.

Claudio, congrats on winning the Burger League at RHS. What did this award mean to you?

«Honestly, it was a huge honour. We almost joined for the laugh at first, because the competition was mainly aimed at restaurateurs, while we’re butchers first and foremost — even though we also do ready-made food and rotisserie. Burgers aren’t the only thing we do; meat in all its forms is our world.

Making the top ten already felt massive. Then when they announced the winner, I genuinely couldn’t believe it. Totally unexpected. But when you put real love, hard work and passion into what you do, recognition eventually comes your way.

The judges really appreciated what made our burger stand out: a slow-risen bun made with tomato extract and local capuliato, paired with a sausage-style patty carefully crafted using hand-chopped meat rather than minced beef».

Your burger proves that burgers can absolutely be gourmet now. How important are the meat selection, the technique and the balance of ingredients?

«They’re everything. We only work with top-quality ingredients, but without trying to make something pretentious or ridiculously expensive. The goal is simple: quality that people can actually afford.

The winning burger reflects who we are and where we come from. It’s not fast food — it’s a product built with care, balance and identity.

Being part of the Italian National Butchers Team and winning titles like World Champion Young Butcher in the US has been incredibly rewarding, not just for me personally but for the area I represent too. Even abroad, I’ve always brought Sicily with me by showcasing local ingredients. Recently in Parma, I even created a savoury meat cannolo with Modica chocolate.

But at the end of the day, the real key ingredient is still tradition».

How important is it to champion local products, even in an international dish like the burger?

«It’s essential. For us, the local area is one of the main ingredients. We work with a fully short supply chain and oversee every step of the process, from the birth of the cattle right through to the butcher’s counter.

Our beef is completely local, and so are many of the other ingredients we use. For example, we only use Pachino cherry tomatoes, and we even make our basil mayo in-house. When food genuinely tells the story of a place, it hits differently».

After this success, where do you think burger culture is heading in the next few years?

«A few years ago, the second you mentioned burgers, people instantly thought of fast food. Thankfully, that mindset is changing.

I make loads of burgers, especially for younger customers who swing by the butcher’s before heading out for the evening. They’ll stop for a burger and a glass of wine first. That says a lot about where burger culture is heading — it’s becoming something more grown-up, more conscious.

The challenge now is keeping it accessible to everyone: from food lovers who obsess over ingredients to younger people who just want a seriously good burger at a fair price».

In one sentence: what is a burger today for Claudio Fidone?

«A humble, everyday food that — when it’s done properly — can become something exceptional».