We All Stumble In Many Ways

American celebrity grill master chef  Bobby Flay 's tips on how to make the prefect burger. 

•  He recommends handling the meat as little as possible when forming patties. Make a well in the center by pressing your thumb to push a depression into the center. This prevents it from bulging and reduces the need to press down on the burger while it grills.
• You can use any cut of beef but the fat content must be 20 percent. Anything less than that and it'll be too dry.
• You only need to add salt and pepper on both sides of the patty. You don't need any 'secret ingredients' inside the burger itself.
• Brush a little oil on the patty and don't ever push down the burger. Let a crust form, and then flip it.

That's it! That's all you need for a classic Bobby Flay's basic burger. We all know Bobby Flay is big on flavour, his recipes are usually with a long list of ingredients. I'm not totally sold. To be honest, I bought my mince from a gourmet butcher, making sure they're of top quality and with at least 20% fats. I want my burger to be moist, juicy and beefy.

My beef patty with a thumb depression. Seasoned with salt and crushed black pepper.

Lightly brush with olive oil, cook on hot grill. I do not need to press the patty down. They're evenly browned with a crust.

Prepare the chipotle ketchup ahead. I got this salsa chipotle instead of chipotle in adobo sauce.

Cook white button mushrooms with thyme and parsley for topping. This can be done ahead.

Wild Mushroom Cheddar Burger
Adapted from Foodnetwork
serve 4( serve one in red)

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms 250g white button mushrooms
1 small shallot, finely diced
kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds ground chuck (80% lean)or ground turkey (90% lean) 150g beef
1 1/2 tablespoons canola oil to brush
4 slices sharp cheddar cheese one slice
4 hamburger buns, split, toasted one hamburger bun

Chipotle Ketchup(optional)
1 cup ketchup 2 tablespoons
2 to 3 pureed canned chipotle in adobo 2 tsp Chipotle salsa
1/4 tsp kosher salt
1/4 freshly ground black pepper

• Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavour to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

Method

• Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers, using the canola oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
• Place the burgers on the bun bottoms and top each burger with chipotle ketchup(top only), if using, and a large spoonful of the mushrooms. Cover wit the bun tops and serve immediately.

I made this burger for my younger son who has just booked out from camp. I pinched some of the beef and mushrooms while he was eating. Wow! moist, juicy and tender beef, and don't leave out the chipotle sauce. It's good!






This post is linked to 'Cook Like Bobby Flay' event hosted by Yen from Eat Your Heart Out, 
Zoe from Bake for Happy Kids and Grace of Life Can be Simple.












How well do your actions mirror the faith that you proclaim? This is a question that we all struggle to answer well.

We all stumble in many ways. Anyone who is never at fault in what they say is perfect, able to keep their whole body in check. James 3:2

Resurrection Day

Lately I have been quite addicted to having bruschetta for lunch. No fancy type of bruschetta, just the humble tomatoes or mushrooms on garlic rubbed toast, drizzled with extra virgin olive oil. Nothing could be more simpler, more tastier and healthier than this.

In one episode of Jamie at Home, Jamie and his friend Genonaaro are out foraging for mushrooms. They spotted and picked some types of porcini and make wild mushroom bruschetta out in the forest. Here, in my concrete kitchen, I made these mushroom brushetta with  mixed mushrooms pack bought from the supermarket.

Mushroom Bruschetta
Jamie At Home

Ingredients

300g mixed mushrooms (white button, swiss brown and portobello)
2 cloves garlic, chopped
2 sprigs of fresh thyme, leaves picked
6 sprigs of fresh parsley, chopped
20g butter
1 tsp chilli flakes
juice of 1 medium lemon
salt, pepper
olive oil
4 slices of sour dough bread + 1 clove garlic


Method

• In a large pan heat 2-3 tablespoons olive oil.
• Add mushrooms to the pan, give it a shake.
• Add the chopped garlic,thyme and parsley.
• Season with salt, pepper,chilli and leave to fry for 5-6 minutes.
• Once the mushrooms have got some colour going on, add butter and lemon juice. Toss again and add 2-3 tablespoons of water into the pan to make a creamy sauce. Simmer for 1-2 minutes more until you have a simple sauce.
• Toast the bread slices, rub them with garlic. Pile the mushrooms with the sauce on top of the bread.
• Serve immediately.

This post is linked to Cook like a Star 'All Stars' hosted by Zoe from Bake for Happy  Kids, Mich from
Piece of Cake and Joyce from Kitchen Flavours

Resurrection Day(He Lives!)

He Lives to forgive us, to sustain us, to encourage us, to strengthen us, to correct us. We thank you for his living life that guides us all the way through life to the end, and then does not leave us desolate, but takes us on through to that life beyond.

Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead,
1 Peter 1:3