Burgers of Calais

Actually, this has nothing whatsoever to do with Calais, I've just always wanted to make that joke. And seeing as we're being robbed of a decent summer here in London, you've got to get the laughs where you can.Nothing quite beats a good burger, unless you're vegetarian of course. And nothing quite beats a homemade one either. You can add all kinds of spices and herbs to it to pep it up a little, or, you can keep it simple, but know exactly what's in it.I usually add some red onion compôte to my burger mix, but today I've just gone with finely chopped red onion. Added to that are some capers for a little zing, a few dried herbs (I find adding fresh ones too mimsy) and for smokiness, some paprika. Ready to cook after a little rest in the fridge to firm up and you can do this on the barbecue if you're somewhere sunny, or just on a hot griddle pan if you're in England.Maybe next year...Ingredients (per burger)150g good minced beef1tsp dried rosemary1tsp dried thyme1tsp smoked paprika1tsp capers1 tbsp chopped red onionSome beaten egg (1 between 2 burgers)1tbsp breadcrumbsPlenty of salt and pepper to seasonSome sliced red onionSome lettuce, tomatoes, pickles, mustard and ketchup and a good bun.Method:Mix all the burger ingredients together well and leave to rest for about 20 minutes in the fridge.Heat a griddle pan until smoking the. Cook the burger for about three minutes each side, longer if you prefer it well done. Cook the onion rings and toast the bun a little. I prefer sesame topped soft buns, a classic, but you may be trendy and want to use brioche... Your choice.Top a bun with lettuce, tomato and onion then add the burger, ketchup and mustard and eat with plenty of napkins.