Printable Area
Pork Burgers in Gravy with French Fried Sweet Potatoes
Recipe courtesy Emeril Lagasse
- Total Time:
- --
- Prep:
- -- |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 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
- 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
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.