Recipe courtesy of Rachael Ray

Kentucky Burgoo Burgers and Southern Succotash

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Burgoo is a thick mixed meat and vegetable stew with a tangy taste. This burger and succotash combine the flavors and ingredients to make any burger night into Derby Day. The stew is served with a stiff biscuit that is replaced here by the sammy-sized English muffin.
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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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  1. Mix the meat with paprika, garlic, Worcestershire, parsley, salt and pepper. 
  2. 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. 
  3. 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. 
  4. Serve burgers on buttered toasted muffins with pepper and onion topping. Serve succotash alongside.

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