I’ll never forget my first real taste of hamburgers – as they were called then – when I first went to America as a young newlywed in the 1960s. With juicy beef, pink in the middle and charred on the outside, they were a world away from the thin grey circles of something that were known as hamburgers in England at that time. Now things are different, but homemade burgers still taste the best, particularly in the summer when you can cook them on a barbecue for the perfect charred flavour. I give them smokiness and depth by adding smoked bacon and capers. Serve in hot seedy buns with a leafy green salad.