The Secret To Mastering Burgers, Sausage, and Meatballs | Techniquely with Lan Lam

[@williamharberts5514]

Lan's ability to explain the hows and whys of things never ceases to amaze. If you want to know why things do or don't work in the kitchen, watch her videos. She's the best!

[@justinondrey]

The best!

[@donaldgoodnight7853]

If you say so. I do watch her videos. I don't like, some of her methods for a reason. As a cook. Stating my reservations. On technique. Just my opinion, as a professional cook.

[@danhelmoran6275]

Awesome

[@captainbornfree]

She literally brough my steak game to another level. Cold Sear method is putting a crust on my steaks that taste like they were grilled. I use cast iron and not the nonstick pan that she uses.

[@shawnk7243]

She is SO appreciated!

[@austinonaustin6870]

OMG...I made the burger recipe exactly as you recommended, and it blew my mind! Easily the best burger I've had, hands down. A real 'steakburger' not a ground-meat hamburger. Thanks ATK and thank you Lan!

[@franciscochoayarza6997]

Hi, did you pulse 35 times? I am having a little controversy at work for this 😂

[@Trgn]

This series so underated. Cooking is a science. Useful technical information like these are hard to come by in traditional cooking classes or series, even gaurded secrets by chefs. Awesome to have it accessible in simplified format.

[@einundsiebenziger5488]

This series is* so underrated* / guarded* secrets

[@profitablecopy]

Lan, you are just the best! No nonsense, clear, friendly, and knowledgeable. The complete (and rare) package.

[@Driblus]

It would be more interesting to learn a way to make store bought ground beef into great burgers - because I think the majority of people dont have time or the funds to buy whole chunks, slice them, freeze them and ground them, themselves. I know I dont, but I'd like to make the best food possible with the time and funds that I have.

[@APiersA]

This, absolutely this! If there's any way to compensate apart from the thumb divot if would be great to know.

[@Kungpowbeats]

I think the point is that it is too late at this point to make a tender burger with store bought and that store bought is more suitable for meatballs or sausages.

[@seaofseeof]

I make both burgers from store-bought ground beef, and from beef I grind myself. I just make sure I get a ground beef that has a 80/20 lean-to-fat ratio, and that it's beef that is loosely packed in its container; where I can see the individual strands of beef in the same direction they were being ground in. Then, I divide this beef, length-wise, into portions, in the same direction as those strands have naturally formed.. And I shape the patties by having both ends of those strands meeting, turned into each other. No mixing, kneading or mashing. None of that. The meat maintains its texture from the how it was ground. Since the strands of beef are going in the same direction, you can be sure that it'll remain tender since that how the grinder essentially cut the beef for you. It won't work with tightly packed ground beef where no individual strands from the grinding process are visible. But otherwise, you're good to go.

[@jebediahkrimsoncraftleding3012]

You can't ungrind store-bought ground beef...

[@homehelpheart7440]

I agree.

[@imfrommanndame]

This one and Dan's video on baking soda are your most important videos of 2023. Great work.

[@tffkap]

This series with Lan is so great

[@DEXTER-TV-series]

Yeah! It is excellent! And without any annoying 🎶 musics and sounds in background!

[@TheAnon232]

She’s amazing 🤩

[@missymitekite]

I know. I was just starting to watch something else, saw her video in the suggested list on the right, came to a screeching halt and came right over. lol She's great!

[@davidapodaca6827]

Lan could make anything great. She's so magnificent

[@quakerwildcat]

Could not agree more. I've been reading Cook's Illustrated since 1993 and have always been a fan, but since Chris was ousted and the newer chefs like Dan and Lan have joined, the value and practical knowledge imparted has been raised to a whole new level.

[@mahram]

This is one of the most informative cooking videos I’ve ever seen. Well done and thank you.

[@misterchinn]

Dude. I really wish I hadn't watched this in the morning before work started... now all I can think about is burgers, sausage, dumplings, and meatballs! And I have 8 hours until I can cook them! Great video Lan! I look forward to these!

[@FinalMastery]

These videos with Lan are so awesome. It's really cool learning about the science behind the food and the process behind cooking certain ingredients. Having all the information accessible for free and explained in a way that makes sense to the laymen.

[@dondiezel]

I appreciate the scientific approach. Although difficult for a layman, home-cook with little to no funds or equipment, i can understand why my cooking is the way it is.

[@charlesbaker5001]

Have been absent from watching ATK for many years and the you tube algorithm brought it back with this video. Always admired the program and the people. Thank you.

[@ubza2004]

Love your videos. Lan you are quickly becoming one of my favorite presenters at ATK ❤

[@passapmachines4006]

Thank you! I love watching cooking with Co Lan

[@maxine7088]

Lan Lam is one my very favorite hosts on ATK. I always learn a lot of very interesting things from her.

[@AllfatherBlack]

youtube oddly enough has made me appreciate people who are excellent at presentation and this lady is a natural master at teaching. beautiful video, thank you i learn so much

[@donwold1622]

I love how you say "cause why not?" when I realize how knowledgeable and super educated you are, Lan. Very cute and playful.

[@daverutt8532]

Love that Lan! I always learn much by her teaching method. More vids please! I've made all three of these recipes, all came out perfect! THANKS LAN!

[@saltyroe3179]

I love this channel. I thought my chef training, organic chemistry learning had led me to know more about cooking than most. I keep on learning things that I never learned before. The advantage I still have is that I can understand why the technique s work. I have tried some of the techniques and also modified them to get a result of my preference.

[@robertsterner2145]

Stunning, informative video. These Techniquely videos are the best thing Cooks Illustrated has ever done.

[@ethannickerson1901]

I learned about the wonders of myosin when I first made gyros at home. I didn’t know how you could start with ground meat and end up with something so homogenous - the magic was in the mixing! But I had no idea what myosin was. Thanks Lan!

[@homeplay4476]

Finally, someone explaining the principles behind the recipes.

[@garywaggoner1953]

Very nice Miss Lan ! I ALWAYS learn so much watching you prepare and cook! Thank you ! !

[@jenniferrobbinsmullin3417]

Thank you! I used the meatball technique on venison meatballs, and they are without a doubt the best venison meatballs I have ever tasted. Again, thank you for these wonderfully informative tutorials!

[@markcrume]

Thank you Lan Lam so very much. I'm 68, and have been cooking burgers all my life. About 50 years ago, a girlfriend's father, a restaurateur, demonstrated the "gentle" technique. Today, the penny dropped. Learned a lot, thanks again.

[@beammeupscotty1955]

Best ATK video ever. This is a subject which I knew nothing at all about formally, but I've observed and wondered about the changes ground meat goes through depending on how it was prepared. I stopped buying store bought ground meat in any form, even sausage, a little over a year ago when I discovered that my local grocery store so frequently had remarkable sales on several different cuts of beef and pork on a more or less regular basis, making it so I can grind my own beef from decent cuts like Tri Tip or Chuck which both make excellent lean hamburger, for an average of $3.50/ lb. I grind and make my own pork breakfast and hot Italian sausage as well so this video will help me improve the texture of my sausages.

[@pepaw]

I could watch and listen to you cook anything. I’m not a cook, my wife is. But I like watching you explain it all

[@RobertTheTexan2]

I buy chuck roast and cut it up to make my chili, but I've never done that for burgers. Next burgers I'm going this route. One thing I do and it is totally a secret weapon is I slowly melt 1 stick of unsalted butter (good butter of course) and add about a 1/4 of Lea & Perrins worcestershire sauce. Before cooking I sprinkle some Coopers Olde Time Pit BBQ Seasoned Salt. I basted the burgers with my L&P butter throughout the grilling process and it is a total game changer. This method is best on the grill because you don't want the burger sitting in burning butter. :) Some folk have said it's the best buger they've ever eaten. :) Was there a reason you used sirloin instead of ground chuck? More lean meat?

[@GregSzarama]

Too bad you didn't get an answer to why sirloin. I too had that question.

[@arturoyescas4175]

I love these videos. Lan is an amazing teacher and chef. Thank you! :)

[@wisconsinair]

Love love love Lan Lam!

[@ReScqAkaPantee]

Your meatball recipe reminded me of an old Prussian dish called Königsberger Klopse (i.e. Könisberger Meatballs). That´s cooked (veal) Meatballs that are spiced up with some anchovies in a creamy white sauce with capers. Serve with boiled potatoes. Some recipes also call for beet root on the side but I prefer how my Prussian grand mother used to serve them, with a poached egg.

[@KBTCaseyFlynn]

Fascinating and so helpful. Can’t wait to make some burgers.

[@marciamiddleton9727]

So this is great, and I enjoyed learning about myosin, but please tell us how to make great burgers with store bought ground meat.

[@samc1056]

WOW, WOW, WOW! I learned so much from this video!

[@fernandoherranz4095]

The ground meats I buy at my local butcher are of great quality and they give me excellent burgers that are tender. I like seasoning my meat with salt and spices, as well as having decent cooking oil and a very hot pan or grill to cook them on. I find that 2-3 min per side is just enough for juicy burgers that are just delish. I love the channel Lan Lam, and you are totally right about myosin, but all this work is overkill just for some burgers. Instead of blowing your cash on a meat grinder or higher capacity food processor, get over to a good butcher. Not only will you likely get good meat, you might also learn a thing or two when you chat with them.

[@PJ-qf9qr]

I made the Bulk Breakfast Sausage recipe but added more spices and swapped out 4 ounces of meat for 4 ounces of pork fatback (my 23 lb. pork butt from COSCO didn't have enough fat.) The sausage was tasty but the bite texture was still too firm. Next, I added baking soda (1/8 teaspoon dissolved in two tablespoons of water) to a pound of the sausage, waited 15 minutes, then fried the sausage it in vegetable oil. Eureka: the sausage patties were delicious and had a tenderized texture! This homemade sausage is the best sausage I've ever eaten. It is better than store bought sausage with harsh chemically enhanced flavors on steroids.

[@khodayehrangekaman315]

By the way you are one of our favorite Master Chef . We have learn from ATK & Cook's Country for almost 15 years 🌷🌸🌹🍀🌾💐🍃

[@corgeousgeorge]

I love the science behind food. Alton Brown started the notion on TV but this is way more detailed and filled with science!

[@rickzzz1]

I love the video! I’m still left with some confusion and would love to hear how myosin works in Italian meatballs and meatloaf. Thanks so much!

[@OktoberStorm]

This woman is a miracle!

[@ckvo77]

This was incredibly informative!

[@Alansmithee007]

I have done all 3 of these in different ways and wow so good!

[@zx22341]

Worked great for burgers! Thank you.

[@ConsiderItHealth]

Love Lan and these invaluable lessons!

[@judyjohnson9610]

Thanks so much! :) I love food science. Watched the one on caramelizing onions in less than the traditional time and I am trying it out just now.

[@MulloyDIY]

I don’t have a Prius and probably never will but I sat through this entire video nonetheless. Excellent content and delivery.

[@mrlapageisyourman]

I've said this a number of times but the lion's head meatballs recipe is so good! I have made it quite a few times. I'm gonna have to try the Italian sausage recipe next.

[@kyleleon85]

LOVE the science aspect of how this all works. Great instructional teaching.

[@homehelpheart7440]

Thank you Lan! I did not know about myosin or myosin development until I watched your video. Very interesting! I was hoping you were going to include meatloaf in your video because I'm going to be making a meatloaf in a few days. I always do a deep thumbprint in the middle of a burger and that seems to really help.

[@Venzynt]

I need more Lan Lam immediately

[@elizabethblackwell6242]

Had no idea!! Excellent.

[@sean.butterworth]

I love these videos, thank you!

[@kam7056]

I loved this educational video. Thanks❤

[@victorbenner539]

I remember Dan discussing this topic about 4 years ago. This goes further. My question though is it better to use a meat grinder or the food processor to make tender patties. And if it's best to use a meat grinder is there a "best" size of grinding plate size? Hope to get a reply on this. Great video.

[@norcoauctions]

your man needs to count his blessings every single day. a jewel for sure

[@speedwagon3733]

Great job! ... thx for teaching us how to make delicious burgers.

[@thejohnbeck]

thanks for that burger instruction set

[@teebee1204]

Lan Lam is terrific! I'd like to see her make gefilte fish, developing the myosin!

[@solitaris7181]

Oh wow! I wasn't aware, thanks so much.

[@sammypercy388]

The power of Mice! Alright! I just watched the intro and already made a comment because I'm really excited, I can't wait to learn about the power of Mice!!

[@sadsciuidae3425]

different idea! ... buy Walmart 1/3 lb frozen patties, thaw, then to the outside gas grill they go ... no special equipment or apron required ... easy to clean ; yum !!!

[@davidlevine1697]

as always, TYVM, Chef.

[@houchi69]

Love everything with Lan. Only criticism: Lion's Head meatballs are usually fried to developed that distinct brown outer color, and simmer to finish cooking.

[@jmbear628]

very nice presentation/teaching

[@ninesticks]

most excellent - thanks

[@jred5153]

Regarding the burger recipe, what was in the measuring cup and how was it used?

[@billburbank4314]

Great video...and presentation skills.

[@akarimyomyat4162]

Lan is basically the mad genius of culinary world.

[@thediydaddy2649]

THANK YOU so much for that technical scientific explanation which gave me a much better understanding. My favourite is SWEDISH MEATBALLS which is also my kids favourite and IKEA's best seller

[@jmason61]

Each of these meat dishes look absolutely delicious

[@einundsiebenziger5488]

Each of these dishes looks*

[@flybyairplane3528]

STK, HELLO,LAN,THOSE BURGERS LOOK GREAT, NEED TO TRY THESE,THANKS,,,,🇺🇸🇺🇸🇺🇸🇺🇸

[@TMM6900]

Is this what they learn in culinary school? Because I love technical stuff like this

[@awesomotyvo]

Every time Lan says "myosin" take a shot

[@Thea_MojaveOutliersWhipmakers]

Super helpful, thank you! :)

[@LuminairPrime]

"Pork butt that's been cleaned up" should be an ATK t-shirt 😂

[@yumitemple3376]

these are such great videos!

[@robertarguello1115]

Hello Lam, By the way, even though you showed us one way of producing a great beef burger. Other chefs feel that the combination of beef & pork produce an even better burger. ... But once you've produced a great tasting burger (protein); there are also the condiments that play a very crucial role; and then there are the cheeses; and the type of onion, lettuce, tomato and pickles. Nevertheless, what you showed us, if reproduced, will produce a really good tasting burger. Thanks!

[@seesaw5916]

Just watching this video, I've learnt more about cooking from her than anyone.

[@maqboolkhatieb6988]

What happened to the egg mixture in the jug? We see it used yet no mention of it anywhere

[@lisedionne4649]

Merci !!!

[@J-fp8ie]

The little comment "if I know Brian" at 1:45 made me lol

[@forreal2398]

To each their own on this. Personally I like a burger that is not going to fall into a bunch of pieces when I eat it. And with meatballs I need them to hold together and have the flavor of the sauce seem to permeate the meatball like it seems to do for some restaurants and for my mom when she was alive

[@hineko_]

FahrenGayt to normal temps: 300f = 150C 125f = 52C

[@rc8306]

Baking soda is the solution to tough burgers. Marinade the store bought ground beef with baking soda. Also, never buy 100% lean ground beef. I always buy regular ground 50% fat,50% lean ground beef, and I marinade it with baking soda, salt, and cayenne pepper. The burger is always juicy, and meat is tender.

[@robertrainbolt8904]

Thank U

[@XavierKatzone]

Love Lan Lam! 👍🏻👍🏻❤️

[@harveyh3696]

02:40 Where can I find that mini pan??

[@skippy493]

Lan's is my favor chef 💯👍😁

[@YangGao-vg1lx]

I know now why people stir/beat their ground meat when making dumpling fillings, thanks!

[@Lilcurious1]

When you made that burger I noticed you had a measuring cup with some melted butter in it and then somewhere about halfway through the butter disappeared what did you do with it?

[@MitchellGreen]

Lan and Brian are geniuses !! Err “Pork Butt cleaned up” ? I would look for an alternative description of preparation

[@davidfoxrn]

I really like your sessions! Why didn't you stir the pork in one direction only? 😀

[@jeffcantor3298]

Is it safe to assume that these techniques can easily be swapped between meats? While I eat beef, my wife doesn't but I'd love to try this to improve the turkey burgers I've attempted from store bought ground turkey.

[@tomsolitario]

How would you adjust the preparation of the ground meat if you're using venison, realizing that it is much leaner than beef or pork? I was thinking one 1/4 bacon...1/4 venison...

[@jadal-ashkar5311]

So now I’m curious, is it better for meatloaf to add some things but also to develop more myosin? I’ve always been told not to work the mix for meatloaf so that it stays tender like a burger, but now I wonder if working it would hold more of the fat and other juices along with those other ingredients added to the mix.

[@lattetown]

I bet fish quenelles also take advantage of myosin production!

[@nickj2508]

nice!

[@iam_nick]

More videos please!

[@ryud0]

What a great video 👍

[@foodieferdiedmaniac420]

Myosin is my new fav word😁. I thought at first she said meatsin😆