Pork burgers in gravy with french fried sweet potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Oil for frying | ||
| 1 | pounds | Ground lean pork |
| 1 | tablespoon | Garlic, chopped |
| 2 | tablespoons | Parsley |
| ¼ | cup | Green onions, chopped |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| dash | Worcestershire sauce | |
| 2 | teaspoons | Prepared horseradish |
| ½ | teaspoon | Tabasco pepper sauce |
| 4 | (6-inch) rounds of pork caul | |
| Fat | ||
| 1 | cup | Water |
| 2 | mediums | Sweet potatoes, peeled and |
| Cut into shoestrings | ||
| Essence | ||
| 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 ½ 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.
Yield: 4 servings
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