Food Network: Kentucky Burgoo Burgers and Southern Succotash

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Kentucky Burgoo Burgers and Southern Succotash
Recipe courtesy Rachael Ray

Ingredients
1 pound ground sirloin
1 pound ground pork
2 teaspoons paprika
2 cloves garlic, grated or minced
1 tablespoon Worcestershire sauce, eyeball it
Handful fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 green bell pepper, seeded and chopped
3 tablespoons cider vinegar

2 tablespoons dark brown sugar
1 cup tomato sauce
1 cup frozen lima beans
1 cup frozen corn
1 cup chopped frozen okra
1/2 cup chopped pickled green beans plus 1 tablespoon pickling juice
1 tablespoon hot sauce
2 tablespoons freshly chopped thyme leaves, from about 5 to 6 sprigs
2 to 3 scallions, chopped
4 sandwich-sized English muffins, split and buttered

Directions
Mix the meat with paprika, garlic, Worcestershire,
parsley, salt and pepper. Heat a large skillet over medium high heat with a

tablespoon extra-virgin olive oil, a turn of the pan. Form 4 large patties and
make a indentation in the center of each burger to counteract the burger bulge
that happens as the meat cooks. Cook burgers 6 minutes on each side, turning once.
Heat a small pot over medium heat with 2 tablespoons extra-virgin olive oil,
eyeball it. Add onions and peppers, cook 8 to 10 minutes then add salt, pepper,
vinegar and brown sugar. Stir 1 minute, add tomato sauce and reduce heat to low.
Simmer 5 minutes.

Heat a medium skillet over medium high heat. Add 1 tablespoon extra-virgin olive
oil, a turn of the pan. Add limas, corn, okra, pickled beans, hot sauce, thyme,
salt and pepper and cook to heat through 5 to 6 minutes. Toss in scallions and
turn off heat.

Serve burgers on buttered toasted muffins with pepper and onion topping. Serve

succotash alongside.