Pork Burgers in Gravy with French Fried Sweet Potatoes
Pork Burgers in Gravy with French Fried Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1187
- Total Fat
- 84
- Saturated Fat
- 13
- Carbohydrates
- 52
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 56
- Cholesterol
- 170
- Sodium
- 1161
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1187
- Total Fat
- 84
- Saturated Fat
- 13
- Carbohydrates
- 52
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 56
- Cholesterol
- 170
- Sodium
- 1161
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.
Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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