| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | French | Main dish, Pork, Sweet potat | 4 | Servings |
INGREDIENTS
| Oil; for frying | ||
| 1 | lb | Ground lean pork |
| 1 | tb | Chopped garlic |
| 2 | tb | Chopped fresh parsley |
| 1/4 | c | Chopped green onions |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1 | ds | Worcestershire sauce |
| 2 | ts | Prepared horseradish |
| 1/2 | ts | Tabasco pepper sauce |
| 4 | Six-inch rounds of pork caul fat | |
| 1 | c | Water |
| 2 | md | Sweet potatoes; peeled, and cut into shoestrings |
| Emeril's Essence; see * Note | ||
| 4 | Homemade egg bread rolls; sliced in half |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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