Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • Oil, for frying
  • 1 pound ground lean pork
  • 1 tablespoon chopped garlic
  • 2 tablespoons parsley
  • 1/4 cup chopped green onions
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Dash of Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon Tabasco pepper sauce
  • 4 (6-inch) rounds of pork caul fat
  • 1 cup water
  • 2 medium sweet potatoes, peeled and cut into shoestrings
  • Essence, recipe follows
  • 4 homemade egg bread rolls, sliced in half
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

Preheat the oil for frying sweet potatoes. In a mixing bowl, combine the first 9 ingredients. Mix well. Shape the mixture into four equal patties. Wrap each pattie with a piece of caul fat, covering the pattie completely. In a skillet over medium-low heat, brown the patties for 2 minutes on each side. After the first 2 minutes add 1/2 cup of water. Flip over the patties and continue to cook for 2 minutes. Add the remaining water and flip over the patties. Continue to cook for an additional 8 minutes, flipping every two minutes. Fry the sweet potatoes until golden brown, about 3 to 4 minutes. Remove the shoestrings from the oil and drain on a paper-lined plate. Season with Essence. Place the burgers in-between the rolls and serve with the french fries.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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