The main content

Kentucky Burgoo Burgers and Southern Succotash


  • 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


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