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Pork Burgers In Gravy With French Fried Sweet Potatoes

  • Yield: 4 servings


  • 1 pound ground lean pork
  • 1 tablespoon chopped garlic
  • 2 tablespoon chopped fresh parsley leaves
  • 1/4 cup chopped green onions (green part only)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • Dash of Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon Tabasco sauce
  • Four 6-inch rounds pork caul fat
  • 1 cup water
  • Vegetable oil for deep frying
  • 2 medium-size sweet potatoes, peeled and cut into shoestrings
  • Essence to taste
  • 4 sandwich rolls, sliced in half


  • Combine the first nine ingredients in a large mixing bowl. Mix well. Shape into 4 equal patties. Wrap each patty with a piece of caul fat, covering it completely.
  • In a large sautÈ pan over medium-low heat, begin browning the patties, cooking for 2 minutes on each side. Add 1/2 cup of the water. Turn the patties over and cook for 2 minutes. Add the remaining 1/2 cup water and turn the patties over again. Cook until they are well browned and thejuices run clear, about 8 minutes, flipping every 2 minutes. Remove from the heat and cover the pan with a sheet of aluminum foil to keep warm.
  • In a large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360?F. Fry the sweet potatoes in batches without crowding until golden brown, 3 to 4 minutes. Remove and drain on paper towels, then season with Essence.
  • Place each burger on half a roll, spoon ìgravyî over it, and top with another half a roll. Serve with the fries.