Pork Burgers in Gravy with French Fried Sweet Potatoes

  • Level: Easy
  • Yield: 4 servings
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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


  1. 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.

Essence (Emeril's Creole Seasoning):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.