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    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).
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