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America’s Test Kitchen
The Secret to Burgers, Sausage and Meatballs
On YouTube as “The Secret To Mastering Burgers, Sausage, and Meatballs | Techniquely with Lan Lam”
Techniquely with Lan Lam: how myosin, a protein freed when meat is cut or ground, controls texture, and how to use it for tender pub-style burgers, springy sausage and lion’s head meatballs.
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The recipe
This one is not written down yet. The recipe from the video is on the list.
Watch it on YouTubeMore from America’s Test Kitchen
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.