Fried Egg Roll Wrappers

1. Heat oil in a deep skillet or fryer to 350°F (175°C).
2. Fry the sliced egg roll wrappers in batches until golden and crispy, about 1–2 minutes.
3. Drain on paper towels and set aside.

Crab Rangoon Burger Mixture

1. In a medium bowl, mix cream cheese, crab meat, garlic, scallions, sugar, onion powder, Worcestershire sauce, lemon juice, mozzarella cheese, salt, and pepper until well combined. Set aside.

Burgers

1. Form ground beef into 4 equal patties and season with salt and pepper.
2. Grill or pan-fry patties to your desired doneness.
3. While burgers cook, toast brioche buns lightly.
4. To assemble, spread a generous amount of the crab rangoon mixture on the bottom bun, place the beef patty on top, and drizzle with sweet & sour sauce.
5. Top with fried egg roll strips for crunch and garnish with sliced scallions. Add the top bun and serve.

Sweet & Sour Sauce

1. In a small saucepan, combine pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, garlic powder, onion powder, and red food coloring (if using).
2. Bring to a simmer over medium heat, stirring occasionally.
3. In a small bowl, mix cornstarch and water to make a slurry. Slowly whisk it into the simmering sauce.
4. Cook until thickened, about 2–3 minutes. Remove from heat and let cool slightly before serving.