Kentucky Burgoo Burgers and Southern Succotash

Ingredients

• 3 tablespoons cider vinegar 
• 2 tablespoons brown sugar dark
• 1 Handful flat-leaf parsley fresh chopped
• 1 cup regular corn frozen
• 2 cloves garlic minced grated
• 1  bell pepper green seeded chopped
• 1 pound ground pork 
• 1 pound ground sirloin 
• 1 tablespoon hot sauce 
• 1 cup lima beans *soaked overnight frozen
• 1 cup okra frozen chopped
• 4 tablespoons olive oil extra-virgin divided
• 1 small onion finely chopped
• 2 teaspoons paprika 
• 0.5 cup pickled green beans plus 1 tablespoon pickling juice chopped
• 4 servings salt and pepper black freshly ground
• 4  sandwich-sized muffins split english
• 2  to 3 scallions chopped
• 2 tablespoons freshly thyme leaves chopped
• 1 cup tomato sauce 
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• pot

Directions

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.
3. Heat a small pot over medium heat with 2 tablespoons extra-virgin olive oil, eyeball it.
4. 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.
5. Heat a medium skillet over medium high heat.
6. Add 1 tablespoon extra-virgin olive oil, a turn of the pan.
7. 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.
8. Serve burgers on buttered toasted muffins with pepper and onion topping.
9. Serve succotash alongside.