Spicy Caribbean style lamb burgers served with rice and peas and a spinach and tomato salad

I’m not very good at some of the finer artful things in life. I remember being amazed at my sister’s prowess at drawing and painting, and thinking I would like to be able to do something similar, but having little success with a pencil or paintbrush. I thought I did have a modicum of arty talent, but it was limited to primitive cartoon drawings (the extent of which was always kept in check by the fact that my best friend in school was/is a genius cartoonist who has gone on to be one of the leading professionals in his field ).

The fact that I don’t seem to be able to fashion aesthetically pleasing burgers with my hands seems to lend weight to my theory of my own limited skill in the physical arts, but I’ve definately stumbled upon ways compensate for this in terms of taste and flavour.

For these particular burgers, I prepared them wholly in the food processor for speed purposed. This results in a smoother textured, slightly more “elastic” burger than you would get if you chopped and mixed everything by hand, which I think would be the preferable ideal.

A compromise between these two would be to process all the ingredients bar the meat, and then mix by hand.

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