Kentucky Burgoo burgers and Southern succotash

1

Ingredients

  • For the burgers:

  • 450g beef mince
  • 450g pork mince
  • 2 tsps paprika
  • 2 cloves garlic, grated or minced
  • 1 tbsp Worcestershire sauce
  • Handful fresh flat-leaf parsley, chopped
  • Salt
  • Freshly ground black pepper

  • For the onion and green pepper topping:

  • 4 tbsps extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 green pepper, seeded, chopped
  • 3 tbsps cider vinegar
  • 2 tbsps dark brown sugar
  • 250ml tomato sauce

  • For the succotash:

  • 75g frozen lima beans
  • 175g frozen corn
  • 100g frozen okra, chopped
  • 75g pickled French beans, chopped, plus 1 tbsp pickling juice
  • 1 tbsp hot sauce
  • 2 tbsps thyme leaves, freshly chopped, from about 5 to 6 sprigs
  • 2 to 3 spring onions, chopped
  • 4 sandwich-sized English muffins, split, buttered

Use imperial measurements

Method

How to make Kentucky Burgoo burgers and Southern succotash

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.

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