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America’s Test Kitchen
Richer, More Tender Burgers
On YouTube as “The Key to Richer, More Tender Burgers #Shorts”
Lan Lam on myosin, the Velcro-like protein freed when meat is ground: store-bought beef has more of it, which makes a tighter burger than beef pulsed at home.
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The recipe
This one is not written down yet. The recipe from the video is on the list.
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Not affiliated with America’s Test Kitchen. The video belongs to its creator and plays from YouTube; the description is mine. View count as of September 2026.