Pork Burgers in Gravy with French Fried Sweet Potatoes

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 4 servings
LEVEL: Easy

ingredients

ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 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
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      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.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.