In a frying pan toast two slices of stale bread about 1 cm high. Chop parsley and garlic finely. Prepare a ball with minced beef seasoned with salt, oil and the previously prepared mince. In a well-hot griddle lay the beef ball and crush it until it becomes a hamburger, cook it for 4 minutes per side turning it only once. While cooking the hamburger put the cheese on top and close with a lid favoring melting. Wash a few lettuce leaves and season with oil, salt, a few drops of lemon and pieces of sun-dried tomatoes. When all the bases of our sandwich are ready, we can proceed to plating. We spread a layer of Ruggiero Agricola’s Onion Pate on both slices of bread. We assemble our burger by proceeding from the base: a slice of bread with Cipollotti pate, then lay our burger with Vicano smoked cheese, the previously seasoned lettuce and to close the other slice of bread. You can pair your sandwich with potato chips or even a seasoned lettuce mix.