RECIPES: Recipe Details

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Sweet Island Hamburgers

My husbands family uses the sweet and sour sauce as a dipping sauce for egg rolls (Lumpia) that they learned to make while stationed in Manila in the 1950's. I use it as a glaze for hamburgers and it also works great on cocktail meatballs.


Sweet and Sour Sauce/Glaze
1 cup sugar
1/2 cup white vinegar
1/2 cup water reserve 1 tbs
1 tbs chopped green pepper
1 tbs chopped red pepper
1 tbs pimiento
1/2 tsp salt
2 tsp corn starch
2 lbs 83% to 92% lean ground beef
Cracked lemon pepper to taste
Salt to taste
Seasame seed bakery rolls
grd pepper
colby jack cheese
slices Avacado slices
tomato slices


Conbine all glaze ingredients except corn starch and 1 tbs water in a medium size cooking pot and bring to a rapid boil on the side burner of a gas grill. Continue to boil for 3-5 minutes. Whisk corn starch and 1 tbls cold water together and slowly add to glaze until desired consistancy is reached (I prefer a thicker galze similar to a barbeque sauce). Turn off heat and let cool while preparing hamburger patties. Strain and reserve vegetables. Form hamburger into 6 equal patties Sprinkle patties with ground lemon pepper and salt. Reserved vegetables may be added into the patties, reseved for toppings or discarded. We always use a topping. Brush each patty with the glaze and lighty season with cracked lemon pepper and salt. Heat grill to a medium range and grill the burgers brushing lightly 2-3 times on each side with the glaze. Continue cooking until desired doneness. Approixmately 4-5 minutes for medium, longer for well done. Optional toppings Cracked peper bacon, fry in a small pan using the side burnger of the grill 4-6 strips of bacon. Place 1/2 to one piece of bacon on each cooked patty. Sliced Colby Jack Cheese Place each patty on one bakery poppy seed roll. Enjoy


Glaze will keep in the refrigerater 4-5 days. Vegetables will not store well one day at the most. For the glaze/sauce you must use at least one tbs green bell pepper or the flavor for the glaze wont be as intense.