Name: Kentucky Burgoo Burgers and Southern Succotash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
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.

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Kentucky Burgoo Burgers and Southern Succotash

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