1) Mix the meat with the paprika, garlic, Worcestershire sauce, parsley, salt and pepper. Form four large patties and make an indentation in the centre of each burger to counteract the burger bulge that happens as the meat cooks.
2) Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook burgers for 6 minutes on each side, turning once.
3) Heat a small saucepan over medium heat with roughly 2 tablespoons olive oil. Add the onion and green pepper, sauté 8 to 10 minutes then add the salt, pepper, vinegar and brown sugar. Stir 1 minute, add the tomato sauce and reduce heat to low. Simmer 5 minutes.
4) Heat a medium skillet over medium-high heat. Heat 1 tablespoon of olive oil then add the lima beans, corn, okra, pickled beans, hot sauce, thyme, salt and pepper. Cook to heat through, about 5 to 6 minutes. Toss in the spring onion and turn off heat.
Serve burgers on toasted and buttered muffins with pepper and onion topping. Serve succotash alongside.