| 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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