Pork Burgers In Gravy With French Fried Sweet Potatoes

Recipe Ingredients

		Oil - for frying
1 lb	454g / 16oz	Ground lean pork
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped fresh parsley
1/4 cup	15g / 0.5oz	Chopped green onions
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1		Worcestershire sauce
2 teaspoons	10ml	Prepared horseradish
1/2 teaspoon	2.5ml	Tabasco pepper sauce
4		Six-inch rounds of pork caul fat
1 cup	237ml	Water
2 cups	474ml	Sweet potatoes - peeled, and cut (medium)
		Into shoestrings
		Emeril's Essence - see * Note
4		Homemade egg bread rolls - sliced in half

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's Essence. Place the burgers in-between the rolls and serve with the French fries.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A71 broadcast 11-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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