1 pound of lean ground beef
seasoning salt
2 cups of grated carrots
1 20-oz can of pineapple chunks
1/2 cup of red vinegar
1/2 cup of sugar
3 Tbs. of soy or stir-fry sauce
salt & pepper
1 tsp. of ground ginger
2 Tbs. of cornstarch mixed with 2 Tbs. of water
1 8-oz. jar of maraschino cherries with juice.
Lots of steamed white rice
Season the burger with seasoning salt & form it into 3/4" meatballs. Add an egg to hold it together, if you like. Brown the meatballs in a hot pan, being careful not to let them stick. Drain the pineapple, keeping the juice for the sauce. Add the pineapple and carrots & simmer gently for a while.
Remove the meatballs from the pan. Add the pineapple juice, vinegar, sugar, soy sauce, salt & pepper, ginger. When it starts to simmer, stir in the cornstarch paste. Reduce heat, cover & let simmer for about 15 minutes. Add the maraschino cherries & juice, simmer for 5 more minutes, and serve over rice!
For party fare, skip the rice, spear with party picks and arrange on wooden platter, or keep warm in a crock pot.