Categories: Ground Beef, Hamburgers, Main Dish, 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)
• 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

Directions

1. 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.

2. 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.

3. 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.

4. Serve burgers on buttered toasted muffins with pepper and onion topping. Serve the succotash alongside.

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