Stanley Tucci's favorite zucchini pasta dish is a creamy cheesy delight. Here's how to make it.
Sunday Supper: My Famous Burger Bowls
My Famous Burger Bowls
From "Love Gluten Free" by Megan McKenna, who writes: "I know we can get gluten-free buns these days, but years of not having them has made me love a burger bowl. I packed this bowl with my best burger recipe, burger sauce, pickles and caramelized onions. It's to die for." Note: There are several brands of gluten-free crispy onions available online, or you can make your own. (Hamlyn, 2025)
Place the ground beef in a bowl. Add your egg, mixed herbs, red pepper flakes, granulated garlic and onion and a generous seasoning of salt and pepper. Mix together with your hands and shape into 4 equal patties, each about 1 ¼ inch thick.
Add a drizzle of olive oil to a large frying pan over medium heat. When hot, fry the burgers for 7 minutes on each side. Add a cheese slice to each one for the last minute or so, covering the pan with a lid if you want the cheese to melt quicker.
Transfer burgers to a chopping board and cut into 1 ¼ inch squares.
Place lettuce and tomatoes in a large bowl or four individual salad bowls, then add burger squares.
Combine the mayo, ketchup and mustard in a small bowl and drizzle over the burger bowl. Add diced pickles and a large spoonful of caramelized onions. Finish with a sprinkle of crispy fried onions.
Caramelized Onions
These caramelized onions take your dishes to the next level — adding them to anything really elevates the flavors. From "Love Gluten Free" by Megan McKenna (Hamlyn, 2025).
Add a drizzle of olive oil to a frying pan over medium heat. When hot, add onions and brown sugar and cook for 5 minutes, until the onions are soft.
Lower the heat and cook for another 15 minutes, until onions are sticky and brown.
I Made Guy Fieri's 'perfect' Burger, And His Special Trick For Melting The Cheese Made It Restaurant-worthy
This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now. Have an account? Log in.I've had the chance to interview Guy Fieri several times, learning the secrets of his "ultimate" grilled cheese sandwich and trying the most American dessert ever created.
Intrigued by Fieri's unique burger tips — including using a brioche bun and cooking with a bowl over my meat — I put his recipe to the ultimate test. Here's how it went.
Most of Guy Fieri's burger ingredients are standard, save for the bun. The ingredients for Fieri's perfect burger. Anneta Konstantinides/Business InsiderTo whip up Fieri's burger at home, you'll need:
I was surprised when Fieri told me he uses brioche instead of sesame-seed buns for his perfect burger. But I loved using brioche for Gordon Ramsay's breakfast sandwich, so I was excited about the swap.
Fieri's burger requires very little prep. First, I sliced my tomato and onion. Anneta Konstantinides/Business InsiderThe Mayor of Flavortown told me it was important to "slice your tomato and cut those white onions so thin that they only have one side."
Fieri also recommended that I shred my lettuce. Then, I shredded my lettuce. Anneta Konstantinides/Business InsiderIn just a few minutes, I had chopped the veggies for four burgers.
Then, I seasoned my ground beef and shaped it into balls. I seasoned my ground beef with salt and pepper. Anneta Konstantinides/Business InsiderI kept the seasoning simple with just some salt and pepper.
I also prepped my brioche buns so they'd be ready when the burgers were done cooking. I buttered my buns before throwing them in the oven. Anneta Konstantinides/Business InsiderPer Fieri's recommendation, I buttered the buns and popped them in the oven to get them nice and toasty.
It was time to get cooking! I dropped the first burger onto my griddle. Fieri told me it was important to get the griddle as hot as possible. Anneta Konstantinides/Business InsiderFieri told me it was important to place my burgers "on the hottest griddle or cast iron pan you can get."
Then, I smashed the burger with a spatula. I smashed my burger to half an inch thick. Anneta Konstantinides/Business Insider"You smash it down hard; we're talking a half-inch thick," Fieri told me.
Following Fieri's advice, I let my patty crisp up to "get all that delicious caramelization going." I waited for the sides of my patty to get crunchy. Anneta Konstantinides/Business InsiderOnce the sides of my patty got crunchy, I flipped it over to let the other side brown up.
Every stove is different, so Fieri didn't give me a specific timeframe for flipping the meat. I used a meat thermometer to check on my burger. Anneta Konstantinides/Business InsiderI waited until my patty reached 140 degrees Fahrenheit — which took around two-and-a-half minutes — since I wanted a medium burger.
After flipping the burger, I added a slice of American cheese. Fieri told me American cheese melts well on a burger. Anneta Konstantinides/Business InsiderFieri told me he loves using American cheese slices on burgers because "they melt really well."
Then, it was time to try Fieri's special trick. I used a pie tin for Fieri's special trick. Anneta Konstantinides/Business InsiderFieri recommends squirting some water around your burger and then placing "some sort of dome or metal bowl" over it.
"That steam will melt your cheese before you overcook your burger," he told me.
I didn't have a metal bowl on hand, so I used an old Marie Callender's pie tin that was still in my parents' kitchen. MacGyver would be proud!
When I lifted the tin, the cheese looked perfectly melted. The cheese looked perfect, just as Fieri had promised. Anneta Konstantinides/Business InsiderIt was time to build the burger!
I then plopped my patty on top of one of my toasted buns, along with all the fixings. I added tomato, onion, lettuce, and pickles to my burger. Anneta Konstantinides/Business InsiderFirst, I added the tomato and onion slices before throwing the pickles on top. I placed my shredded lettuce on the burger's other bun.
Once I put everything together, the burger looked impressive. My version of Fieri's perfect burger. Anneta Konstantinides/Business InsiderI've never made my own burger before (I know, I know, I'm learning!), and I was surprised by how easy it was.
Fieri's recipe barely took me 10 minutes from start to finish, and the towering burger looked straight out of a restaurant.
But I've tried some of the best burgers in New York City. So how would Fieri's recipe stand up to the likes of Peter Luger?
Fieri's "perfect" burger lives up to its name. I loved Fieri's juicy burger. Anneta Konstantinides/Business InsiderThe first thing I noticed was that the burger was perfectly cooked. It was juicy on the inside but nice and crisp on the outside. Fieri's dome trick definitely paid off.
And I loved the brioche bun as a base. It carried the burger and all of its fixings well and added a little more flavor to every bite with that hint of signature sweetness.
"The brioche complements the burger. It adds another texture to it," my dad said.
"The cheese is buttery almost, and I like the colors, too," my mom added.
Fieri's recipe might seem basic, but it delivers a delicious burger. I can't wait to make Fieri's burger again. Anneta Konstantinides/Business InsiderFieri's known for his wildly creative recipes, but his simple burger is my favorite yet.
It's everything that a great burger should be — juicy, crispy, and cheesy. And the whole thing takes just 10 minutes to make.
I can't wait to pay Flavortown a visit again and whip up Fieri's burger for a holiday weekend.
The High-Protein Salmon Burger Fit Chef Eric Adjepong Loves
IF YOU FEEL like you're too busy to work out, consider Eric Adjepong.
The Top Chef alum just opened Elmina, a West African restaurant, in Washington, D.C. His cookbook, Ghana to the World, comes out March 11. And he's hosting a Food Network show, Wildcard Kitchen, now in its second season. (Oh, he's also a dad.)
Yet there's Adjepong, at the gym four days a week, getting in reps precisely because he's so busy. "I wear many different hats, and no one day is the same," he says. "So I've found that eating as clean and aiming to maintain as much of a routine as possible is imperative for my overall mental health and well-being."
But: "I also love a burger when the moment calls for it," he says. Like these fully loaded salmon burgers, which combines the meatiness of fresh salmon with the BBQ flavors of smoked salmon. The recipe swaps turf for surf, delivering close to 60 grams of muscle-building protein and a strong dose of heart-healthy omega-3 fatty acids.
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Nutrition per burger: 526 calories,58 g protein, 26 g carbs (2 g fiber), 20 g fat
Food styling by Michelle Gatton. Prop styling by JJ Chan.
Paul Kita is a Deputy Editor at Men's Health, where he has covered food, cooking, nutrition, supplements, grooming, tech, travel, and fatherhood at the brand for more than 15 years. He is also the author of two Men's Health cookbooks, Guy Gourmet and A Man, A Pan, A Plan, and the winner of a James Beard Award.
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