- 1 pound ground sirloin
- 1 pound ground pork
- 2 teaspoons paprika
- 2 cloves garlic, grated or minced
- 1 tablespoon Worcestershire sauce (eyeball it)
- A handful fresh flat leaf parsley, chopped
- Salt and freshly ground black pepper
- 4 tablespoons extra virgin olive oil (EVOO), 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 (about 5-6 sprigs)
- 2-3 scallions, chopped
- 4 sandwich-size English muffins, split and buttered
Mix the meat with paprika, garlic, Worcestershire sauce, parsley, salt and pepper. Heat a large skillet over medium-high heat with 1 tablespoon EVOO, one turn of the pan. Form four large patties and make a indentation in the center of each burger to counteract the burger bulge that happens as the meat cooks. Cook the burgers for 6 minutes on each side, turning once.
Heat a small pot over medium heat with 2 tablespoons EVOO (eyeball it). Add the onions and peppers, cook 8-10 minutes then add salt, pepper, vinegar and brown sugar. Stir for 1 minute, then add the tomato sauce and reduce the heat to low. Simmer for 5 minutes.
Heat a medium skillet over medium-high heat. Add 1 tablespoon EVOO, one turn of the pan. Add the lima beans, corn, okra, pickled beans, hot sauce, thyme, salt and pepper and cook to heat through 5-6 minutes. Toss in scallions and turn off heat.
Serve burgers on buttered toasted muffins with pepper and onion topping. Serve the succotash alongside.