🏘️ America's Test Kitchen (2001) - Season 26 Episode 22
Fire up the grill — science meets flavor. In Episode 22 "Perfecting Summer Grilling", the ATK team tackles the ultimate outdoor cooking challenge: achieving restaurant-quality results on a backyard grill. From the perfect sear on steaks to foolproof techniques for vegetables, seafood, and even desserts, discover the science behind the smoke and the secrets to grill mastery. No guesswork, just guaranteed deliciousness.
🔹 Episode Highlights:
• Grill science decoded: understanding heat zones, flare-ups & flavor development
• Steak perfection: the ultimate test of temperature, timing & technique
• Beyond the burger: grilled vegetables, seafood & unexpected desserts that shine
• Equipment review: testing the latest grills, tools & accessories for value & performance
• Signature ATK methodology: rigorous testing, clear explanations & reliable results
🔹 Series Info:
• Format: Cooking Show / Food Science / Educational Serial
• Original Network: PBS (US) / America's Test Kitchen Streaming / International Syndication
• Series Launch: 2001 | Season: 26 | Episode: 22 | Title: "Perfecting Summer Grilling"
• Setting: America's Test Kitchen Studio, Boston, USA | Language: English
• Runtime: ~26-30 minutes (full) | Clip/Highlight version: ~8-12 min
🎧 Prefer audio? Listen to cooking show recaps & food science podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "What's your go-to grilled dish? 👇" Turn on notifications 🔔 for Episode 23!
#ShowTVMovies #AmericasTestKitchen #PBS #PerfectingSummerGrilling #S26E22 #CookingShow #FoodScience #BingeWatch #GrillingTips #TestedRecipes
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "America's Test Kitchen" belong to America's Test Kitchen, PBS, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Fire up the grill — science meets flavor. In Episode 22 "Perfecting Summer Grilling", the ATK team tackles the ultimate outdoor cooking challenge: achieving restaurant-quality results on a backyard grill. From the perfect sear on steaks to foolproof techniques for vegetables, seafood, and even desserts, discover the science behind the smoke and the secrets to grill mastery. No guesswork, just guaranteed deliciousness.
🔹 Episode Highlights:
• Grill science decoded: understanding heat zones, flare-ups & flavor development
• Steak perfection: the ultimate test of temperature, timing & technique
• Beyond the burger: grilled vegetables, seafood & unexpected desserts that shine
• Equipment review: testing the latest grills, tools & accessories for value & performance
• Signature ATK methodology: rigorous testing, clear explanations & reliable results
🔹 Series Info:
• Format: Cooking Show / Food Science / Educational Serial
• Original Network: PBS (US) / America's Test Kitchen Streaming / International Syndication
• Series Launch: 2001 | Season: 26 | Episode: 22 | Title: "Perfecting Summer Grilling"
• Setting: America's Test Kitchen Studio, Boston, USA | Language: English
• Runtime: ~26-30 minutes (full) | Clip/Highlight version: ~8-12 min
🎧 Prefer audio? Listen to cooking show recaps & food science podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "What's your go-to grilled dish? 👇" Turn on notifications 🔔 for Episode 23!
#ShowTVMovies #AmericasTestKitchen #PBS #PerfectingSummerGrilling #S26E22 #CookingShow #FoodScience #BingeWatch #GrillingTips #TestedRecipes
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "America's Test Kitchen" belong to America's Test Kitchen, PBS, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Category
😹
FunTranscript
00:29I'll see you next time.
00:54I'll see you next time.
01:02Seafood stew is loved all over the world, from the French bouillabaisse to the Brazilian
01:07moqueca to San Francisco's own cioppino.
01:10Today, Valerie is going to make her own seafood stew inspired by her home state of Louisiana.
01:15As a Louisiana native, we make a lot of different types of seafood stews.
01:18This crab and shrimp stew, I like to make it on weeknights because it cooks pretty quickly.
01:24Oh, I love it.
01:24Yeah.
01:25So we're going to start with a roux.
01:26Okay.
01:26I melted four tablespoons of unsalted butter over medium heat.
01:31Okay.
01:31And I'm going to sprinkle in a quarter cup of flour.
01:35So when you make a roux, you want equal parts of flour and fat.
01:39We're using butter.
01:40I like how that pairs with the seafood.
01:42And I'm just going to give this a stir.
01:44Okay.
01:44And I'm going to reduce the heat to medium-low because if you cook a roux too quickly, it
01:50can burn.
01:51Yep.
01:51You want to make sure you're cooking it evenly.
01:54So you want to scrape the sides and the bottom of your Dutch oven.
01:58Okay.
01:59A burnt roux cannot be saved.
02:00Nope.
02:01You want to keep your eye on it.
02:02If you notice it's browning too fast, you can just turn the heat down a little.
02:06Julia, could you handle the roux for me while I prep the rest of our ingredients?
02:09Oh, that's an honor for a Louisiana woman to say, will you handle my roux?
02:13Right?
02:13Oh.
02:14So we're going to cook that until it's cinnamon colored, about 10 minutes.
02:18I'm going to go ahead and chop this bell pepper.
02:23So I've just removed the inner parts of my bell pepper and I'm now going to chop this fine.
02:30All right.
02:32So in French cooking, we have mirepoix.
02:34Yep.
02:34Right?
02:34That's onion, celery, and carrots.
02:37That's right.
02:37In Creole cooking, we have what's called the trinity.
02:41And it's these three ingredients, onion, celery, and bell pepper, that are the base of Creole cuisines.
02:46So you're going to find it in gumbos and étouffés, and you're going to find it in this crab and
02:51shrimp stew.
02:52Now that to me looks like cinnamon.
02:54This is the perfect color.
02:56I'm going to add one small onion that's been finely diced.
03:00So when you add to roux, you don't want it to splatter.
03:03And I've got two stalks of celery that have been thinly sliced.
03:07And then our small green bell pepper that has been finely diced.
03:15And I'm going to increase the heat to medium.
03:19And I'm going to cook these vegetables with a half a teaspoon of salt until they soften, which will take
03:25about eight minutes.
03:26Okay.
03:27That smells delicious.
03:29It smells like Louisiana in the best way.
03:32Like, you know you're about to have a good meal.
03:34That's those Creole flavors.
03:36So our vegetables have softened.
03:38I'm going to add four minced garlic cloves.
03:43Two tablespoons of tomato paste.
03:47First, I've got a teaspoon of smoked paprika.
03:50Oh, interesting.
03:52And I've got a teaspoon of Old Bay seasoning.
03:54Oh.
03:55Now this is great for seafood, especially crab.
03:57So it's going to be perfect in our crab and shrimp stew.
04:00That makes sense.
04:01And I've got a teaspoon of dried thyme and a quarter teaspoon of cayenne pepper.
04:05This is just enough heat to really bring out the flavors, but it's not going to be overwhelmed, like too
04:12spicy that you can't handle it.
04:13Gotcha.
04:14And I've got two bay leaves.
04:16And I'm going to toast all of these spices and the bay leaves until they're fragrant.
04:21We want all of these flavors to come together.
04:23It's going to take about two minutes.
04:25Okay.
04:26The spices are very fragrant.
04:28So we can add our seafood stock.
04:30Okay.
04:31So this is four cups of store-bought seafood stock.
04:34Okay.
04:36And I'm going to add 14 and a half ounces of diced tomatoes with all of their juices.
04:42So we've got tomato paste.
04:44We've got diced tomatoes, giving us that robust tomato flavor with the different types.
04:50And another half teaspoon of table salt.
04:53We're going to bring this to a hearty simmer.
04:56I'm going to increase the heat.
04:58It's vigorously simmering.
05:00I'm going to turn it down.
05:01And we're going to let this cook for about 20 minutes.
05:05So all of those flavors can marry and it can thicken slightly.
05:10It's been about 20 minutes.
05:11It smells delicious in here.
05:13So, Julia, this is the star of this stew, lump crab meat.
05:18Oh, yum.
05:18This is a super premium product.
05:20It's got this sweet, delicate, mild flavor.
05:23And the lump crab is really tender.
05:25So I'm just picking through, making sure that I've gotten all of the little bits of crab shell out of
05:31it.
05:31Since our stew has simmered, it's thick, it's perfect.
05:34I'm going to add our lump crab.
05:38This is half a pound of crab meat.
05:40So there's going to be crab goodness in every bite.
05:44I've also got some shrimp, half a pound.
05:47This is large shrimp.
05:48It's 26-30 count.
05:50That means there are 26 to 30 shrimp tails per pound of shrimp.
05:55That's right.
05:55The reason we want to use large and not jumbo or something even larger is because we want a lot
06:02of shrimp in every spoonful.
06:03So I'm going to increase the heat on this.
06:06And once this reaches our hearty simmer, I'm going to turn the heat off and let the residual heat finish
06:12cooking it.
06:13We don't want overcooked rubbery shrimp.
06:15We want everything to just be melty, delicate, beautiful, smooth.
06:19It's been about five minutes.
06:22I'm going to take a look at our shrimp.
06:23I mean, they look cooked through.
06:26That's true.
06:26They're pink and they're curled into the perfect sea.
06:30So I'm going to fish out those bay leaves we added.
06:33Hardest part of the whole recipe.
06:37And I'm just going to finish this with two tablespoons of fresh chopped parsley,
06:43a tablespoon of fresh squeezed lemon juice,
06:46and a tablespoon of Worcestershire sauce.
06:49Oh, wow.
06:49So we're adding things to really brighten the flavors that we've added so far.
06:54That looks delicious.
06:56Yeah, it smells amazing.
06:58Let's give it a taste.
06:59Okay.
06:59See if we need to correct it with salt and pepper.
07:06Mmm.
07:08That is good.
07:10Let's add a little touch of salt and a pinch of pepper as well.
07:16All right.
07:16Let's eat.
07:17All right.
07:18I like that you have nice big bowls.
07:20Oh, look at that.
07:21Mmm.
07:22This looks delicious.
07:27You got to add a little hot sauce.
07:29Also, lemon juice.
07:31Whenever you have crab or shrimp, a squeeze of lemon juice goes a long way.
07:34Okay.
07:35Same thing with the stew.
07:37And I've got some crusty French bread.
07:40Mmm.
07:40You could also serve this over rice.
07:42All right.
07:43I'm going to dive right in here.
07:44Listen.
07:47Oh, man.
07:49That's good.
07:49That has a lot of flavor.
07:51Right.
07:51It does not taste like a 45-minute soup at all.
07:54Not at all.
07:54It has a really hearty backbone, thanks to the roux.
07:57You taste the spices, kind of mild around the edges.
08:01You have the backbone of the roux, but you taste the crab.
08:05There's very few recipes where you can actually taste the crab, and this, it shines right through.
08:10It does.
08:11And I love that addition of Worcestershire sauce and lemon juice and fresh parsley at the end.
08:15It just brightens everything up, so it feels both satisfying but refreshing and light.
08:21Mmm-hmm.
08:22Yeah.
08:22Valerie, this is delicious.
08:24Thank you for showing me how to make it.
08:26I had so much fun cooking with you.
08:28Likewise.
08:29If you want to make Valerie's very own seafood stew, start by making a cinnamon-colored roux
08:34and saute the trinity of onion, celery, and green bell pepper.
08:39Layer in a few spices along with some tomatoes and simmer for 20 minutes, then finish with crab
08:44and shrimp.
08:45From America's Test Kitchen, Valerie's very own Louisiana-style weeknight crab and shrimp
08:51stew.
08:52I can't believe this came together so quickly.
08:55Yeah, but it did.
09:01The world of Japanese knives is really interesting because most are designed with a specific task
09:07in mind, like chopping vegetables or slicing fish.
09:10But there is one knife, the gyuto, that is really an all-purpose knife.
09:15And today, Adam's going to tell us more about this kind of knife and how it compares to a
09:19Western-style chef's knife.
09:20We were so curious about these gyuto because it really is the closest thing you can come
09:24to in the Japanese cutlery world to an all-purpose knife.
09:28We assembled this lineup of nine.
09:30They were all about 210 millimeters, which is close to the eight-inch length that we like
09:34on a Western-style chef's knife.
09:36And the price range was $50 to $226.
09:40Ooh, that's a big difference.
09:42Now, you can tell they look a lot like Western-style chef's knife, but there are a couple of really
09:46important differences to keep in mind.
09:48One is the type of blade geometry.
09:52They're both double-beveled, which means they're ground on both sides of the cutting edge.
09:57However, Western knives are symmetrical.
09:59They're ground at the same angle on either side of the edge.
10:02The gyuto are asymmetrical.
10:05One of the angles is steeper, narrower than the other one.
10:10And that is intended to keep the knife that much closer and more flush to the food that
10:16you're slicing for more precise slices, a smoother action.
10:20Another thing to note is that the steeper angle, the narrower angle, is usually on the right side
10:27of the blade.
10:28And so when you cut, that's going to direct a very subtle force
10:32to the left, like that.
10:34And that can create an issue for some lefties.
10:37Some lefties have a hard time with these gyuto.
10:41Another thing to really keep in mind is the cutting edge.
10:44You can see that the cutting edge is a lot more straight than a Western-style chef's knife.
10:50So it's better suited to movements of push and pull, push and pull, like slicing or dicing
10:57something, as opposed to rocking it on a cutting board, which we would do to mince fresh herbs.
11:03These blades are also thinner, and they're not quite as tall as a Western chef's knife,
11:09from the cutting edge to the spine.
11:12Generally, gyuto are also a little bit lighter than Western chef's knives.
11:16It actually makes a real difference for long prep sessions.
11:19These are really easy to use for a longer time.
11:22Of course, as with any knife, the handle is a very important element.
11:27There are basically two types.
11:28There's the Western-style handle, which is familiar to us with chef's knives.
11:33It's a little more molded, a little bit shorter.
11:36Then there's the Japanese-style, which is a little bit longer.
11:41It's often made from wood.
11:42It can be cylindrical, hexagonal, octagonal.
11:45In our testing squad, people didn't really feel like one design was inherently better than
11:51the other. It's all about how it feels in the hand.
11:54One last thing to really keep in mind here is that the metal used to make the blades
11:58is harder than the metal used to make a Western chef's knife blade.
12:03No kidding.
12:04It's true.
12:05The standard material hardness measurement is called the Rockwell scale.
12:09The knives in our lineup had a Rockwell hardness ratings of 58 to 65, whereas the last set of
12:17chef's knives we tested had a Rockwell hardness ratings of 55 to 58.
12:21Okay.
12:22That's interesting because combined with the fact that the blades are a little bit thinner,
12:27the hardness creates a couple of issues that you want to be cognizant of as you're using.
12:32The blades are a little less forgiving to certain kinds of movements.
12:37They're susceptible to damage with really hard strikes, so you don't want to be cutting
12:43through dense foods like a butternut squash or frozen foods.
12:48That's one of the reasons that we designed the tests the way we did.
12:52Our tests included slicing tomatoes, slicing onions, slicing bell peppers, slicing carrots,
12:58cutting a chiffonade of greens, and slicing through steak.
13:03And as I said before, those are all geared towards that push-pull slicing motion more than a chopping motion.
13:10I want you to give it a try.
13:12See what you think.
13:13I'm excited to try it.
13:14That's a pepper there.
13:15That's a nice knife.
13:17Oh!
13:19This is fun.
13:21Nice.
13:24Oh!
13:25And that's a bell pepper.
13:26It has a soft side and a rough side.
13:28I have to say, you are responding to these like our whole testing squad did.
13:33People loved these knives.
13:36I don't want to stop.
13:37Now, there were three winners.
13:39There were two that tied for the very first place.
13:42One is this one.
13:43This is the Hitohira FJ 210mm Gyuto.
13:47It's $210.
13:49May I?
13:50You please do.
13:52Oh, yeah.
13:53It's got that Japanese-style handle, which a lot of testers really liked.
13:57I'm not used to it, but I could get used to it.
13:59It's pretty light, isn't it?
14:00Yeah, it's very light.
14:00It's easy to use for long periods of time.
14:03If a heavier knife is more your thing, another winner was the Masamoto Sohonten VG Gyuto.
14:11Okay.
14:12$226.
14:12This one was 2.5 ounces heavier than the first one.
14:16Oh, yeah.
14:16It's got a Western-style handle, if that's more your thing.
14:20There was also a Best Buy.
14:22This one is the Kanetsugu Stainless Gyuto 210mm.
14:27$50.
14:28Less expensive than the other ones.
14:29It's the same knife that you were using on the peppers before.
14:32It's light.
14:33It wasn't quite as razor-sharp as the other two, but it's still plenty sharp.
14:39And as I said, testers would recommend any of these.
14:42Wow.
14:42I'm seeing myself with a new knife in my future.
14:45That makes two of us.
14:46So there you have it.
14:47If you're in the market for a Gyuto knife, we have three great options for you.
14:51Hey, can I try this one?
14:53Oh, please do.
14:54Oh, yeah.
15:00The United States is a burger nation.
15:03We're mad about them.
15:04But what happens when America's favorite food meets America's favorite fish?
15:08Well, let's find out together, because Becky's here, and she's got a burger recipe for us.
15:12Now, salmon is America's most consumed fin fish.
15:16So we're going to mince it up, season it, shape it into patties, and make some really fantastic burgers.
15:21Gorgeous.
15:22I cannot wait.
15:23So, of course, we're going to start with some salmon.
15:25This is one and a quarter pounds.
15:27And this is a great place to use a tail piece of salmon, which is sometimes less expensive.
15:31Yes.
15:32Because we're going to chop it all up, so it doesn't matter anyway.
15:34A lot of recipes call for mincing the fish, but that can be pretty tedious to mince it all up
15:38by hand.
15:39Sure.
15:39So we're going to use the food processor, but we're going to freeze cubes of fish first,
15:44because otherwise the friction from the blade would heat up the fish and kind of melt its fat,
15:47and it would make them too gloppy to shape into patties.
15:50So I'm going to start by cutting three-quarter inch pieces of fish here.
15:56And I'm assuming this is skin off.
15:58Skin off.
15:58That's right.
15:59Okay, so we're looking for three-quarter inch pieces.
16:03I'm just going to put them on a parchment-lined baking sheet, spread them out a little bit.
16:09And then I'll pop this in the freezer for 20 to 25 minutes.
16:13I want them to get nice and firm around the edges, but still a little bit pliable.
16:16Before we grind it.
16:17That's right.
16:18So let me pop this in the freezer.
16:20Okay, so our salmon was in the freezer for about 25 minutes.
16:24You can see it's pretty firm here along the edges, but it's still pliable at the center.
16:28That's exactly what we want.
16:29Before we mix that up in the food processor, let's do some seasonings for the burgers.
16:33Okay.
16:33So I have three tablespoons of panko breadcrumbs.
16:36And these are going to soak up any extra juices that come out of the fish.
16:39Two tablespoons of mayonnaise.
16:41That will act as a binder.
16:43It's going to help hold all the little fish pieces together.
16:46Two tablespoons of parsley.
16:47Nice.
16:48A little bit of freshness.
16:49Tablespoon of lemon juice.
16:50And that's really going to brighten things up.
16:52Salmon is really rich.
16:53It has a lot of fat in it.
16:54So we want some flavors that are going to kind of cut through that a little bit.
16:57A little punchiness.
16:58Yeah, just a little bit.
16:59Tablespoon of shallot.
17:00We'll do the same thing.
17:02And just a teaspoon of Dijon.
17:05And it's a small amount, but you will taste it in the burger.
17:08And then quarter teaspoon of black pepper.
17:11I'm just going to mix that all up.
17:14All right.
17:15So there's our seasonings.
17:16Great.
17:16Now we'll get the fish into the food processor.
17:25Now I have three quarter teaspoon of salt, and we're going to process this with the fish.
17:29This is going to help the burgers hold together, but it's not going to make them bouncy.
17:32Okay.
17:33So they're going to have a nice tender texture.
17:34Nice.
17:35I'm going to pulse this 13 to 18 times.
17:38I want about quarter inch size pieces when I'm done pulsing.
17:41Okay.
17:45One more.
17:46Okay.
17:47So that's 13.
17:50There we go.
17:51And you can see that's just about right.
17:53They're about one quarter inch size pieces, a little bit smaller.
17:57It's just what I wanted.
17:58Nice.
17:59Now we'll add that to our seasonings.
18:06Now I'm going to mix this up.
18:07I don't need to be gentle with it.
18:08I'm really going to go for it and make sure everything's nicely blended in there.
18:12So I saved the parchment that we froze the salmon on, and now I'm just going to divide
18:16this into four portions to make four patties.
18:20And here's a quick way you can divide up your burger mix, whether you're making, you know,
18:25hamburgers, turkey burgers, or salmon burgers.
18:27Just level off the mix like this.
18:30And now I'm just going to use my spatula to divide it into four sections.
18:36Very smart.
18:37That's a nice way to get nice, even portions.
18:40So I'm going to tidy up here.
18:41Then we'll come back and make our patties.
18:43Okay.
18:43Sounds good.
18:43Now let's talk about burgers.
18:45Now, when making beef burgers, we want to make sure not to mix the ground meat too much.
18:51Otherwise, you might get a tough, chewy burger.
18:54No good.
18:54But with salmon burgers, we actually want to mix the fish thoroughly.
18:58And here's why.
18:59When beef is ground, a sticky protein called myosin starts to release out of the muscle.
19:04Mixing the meat encourages more myosin to dissolve, forming a gel that allows the meat to easily
19:10stick together so that we can form patties.
19:12Now, if the ground beef is overworked, it'll release too much myosin.
19:16And if you cook that mixture, you'll end up with a tough, unpleasant texture.
19:20But the myosin in fish is much more delicate than the myosin in beef.
19:24So, when we process the salmon in the food processor, there's no fear of overmixing.
19:29The fish's myosin gel is weaker than beef's, and it won't create a springy texture when cooked.
19:34In fact, with salmon, that extra myosin works to our advantage,
19:38as its stickiness is essential to making the burgers more cohesive.
19:42So with salmon, it's a good idea to mix it thoroughly, and you don't have to worry about overmixing.
19:48All right, let's shape these into patties now.
19:50Sounds great.
19:51And the fish is nice and cold, so that makes it easy to shape these into uniform patties.
19:56I want to make them about 3 1⁄2 inches in diameter.
20:01You want to check me there?
20:01Yeah.
20:02Let's see how I did.
20:04Am I good or what?
20:05You nailed it.
20:06So good.
20:07So we don't need to add any fat to the skillet.
20:10There's already some on the outside, and a little bit more is going to render out when these cook.
20:13And I'm also putting the burgers into a cold skillet because, yep, I haven't turned the heat on yet.
20:19You're safe.
20:21By bringing the patties up to temperature very slowly, most of the fat will stay inside the fish, and they'll
20:26stay nice and moist.
20:28Those look pretty good, if I do say so.
20:30They look beautiful.
20:32Okay, thank you.
20:33Now, if you wouldn't mind, Bridget, give me some medium-high heat here.
20:36Okay.
20:36And we're going to cook these for about 5 minutes until the bottom third starts to turn opaque, and that's
20:42how we'll know that it's time to flip.
20:44They're going to get a nice brown crust on the bottom.
20:46All right.
20:46So it's been 5 minutes, and you can see the burgers are starting to turn opaque there on the bottom
20:51third.
20:51Definitely.
20:52So let's take a peek, see what we've got.
20:55Oh, my gosh.
20:55Does that look good?
20:56Beautiful crust.
20:57Gorgeous crust.
20:58And you're right.
20:59There is a little bit of fat that came out of the burgers.
21:01Just enough.
21:01It's not swimming in it, though.
21:03Yeah.
21:03Ha, ha, ha.
21:04That's right.
21:05So we'll let these go another 5 minutes.
21:07We want the fish to come up to 110 degrees, and then we'll take them out.
21:11Okay, great.
21:12It's been 5 minutes.
21:13Let's see where we're at here in terms of temperature.
21:15We want 110 degrees.
21:17There we go.
21:18Nailed it.
21:19But that seems kind of low.
21:20Yeah, that is low.
21:21So we're going to take these out of the pan.
21:23We're going to let them rest for about 5 minutes.
21:25And while they rest, the temperature will rise to 125 degrees, which is exactly where we like to eat.
21:30Go ahead.
21:31I'm going to put these on a paper towel-lined plate.
21:35That's some blue ribbon burgers you got there.
21:37Pretty good, right?
21:37Yes.
21:40So while those rest, I have the world's simplest burger sauce for you.
21:44I have 2 tablespoons of sriracha and a quarter cup of mayo.
21:49And I'm just going to mix that all together.
21:51Oh, you can use one or two tablespoons.
21:53I'm going full tilt.
21:54All right.
21:55Love you for that.
21:56I didn't have to ask.
21:57No.
21:57I knew.
21:59So this is going to add a little bit of heat, which is really nice with the rich salmon.
22:04So a nice amount on that toasted bun is a good one.
22:09I have some pickles here, too.
22:10Do you like pickles?
22:11I love pickles.
22:12Okay.
22:12Let's give you a couple of pickles.
22:13I love a lot of things, evidently.
22:15Some nice fresh lettuce.
22:16That freshness is really nice with the burger, too.
22:18You even topped my burger for me.
22:20I know.
22:20Well, I'm doing it up.
22:22Bon appetit.
22:23And you gave me chips.
22:24Oh, yeah.
22:24We got to have chips.
22:25Got to have chips.
22:29Mm-hmm.
22:32Incredibly tender.
22:34Somehow impossibly tender.
22:35You don't expect that with a burger of any kind, but this is super tender.
22:39It's actually kind of amazing that it's holding itself together.
22:42You can taste a little bit of heat from the sriracha, from the Dijon.
22:45You get the parsley and the shallot.
22:48I was a little worried because I saw you sneaking some panko in there.
22:52Mm-hmm.
22:52And often that will turn salmon into a salmon cake.
22:56But three tablespoons was it?
22:57Yeah, Bridget, I got you.
22:59You don't need to worry.
23:00You can't even tell that there's any bread at all in there.
23:03It's just enough to soak up any stray juices.
23:06Yeah.
23:06And that's it.
23:07And all those juices are still in there.
23:08Oh, yeah.
23:09Becky, these are bar none the best blue ribbon salmon burgers I've ever had.
23:14Wow.
23:15Thanks, Bridget.
23:16From one bee to another.
23:17Appreciate it.
23:17My pleasure.
23:18And if you'd like to make these burgers at home, it starts by using the food processor
23:22to grind par frozen salmon, mix in a little mayo, mustard, and panko, and start cooking
23:28the patties in an unheated skillet to ensure juicy burgers and a super crisp crust.
23:32So from America's Test Kitchen, the very best fresh salmon burgers with sriracha mayonnaise.
23:38And you can get this fabulous recipe and all the recipes from this season, along with product
23:43reviews and select episodes.
23:45And you'll find them all on our website, americastestkitchen.com slash TV.
23:52All right.
23:52How do you feel about chips on your burger?
23:54Oh, yeah.
23:55I'm all in.
23:55Yeah.
23:56Let's do it.
23:56All right.
23:56Let's do it.
23:57Let's do it.
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