1/4 cup brown sugar
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
6 hamburger buns (portable or semi-automatic)
3 carrots, grated
1 onion, chopped
3 stalks celery, chopped
3 cups dry: wheat cereal
1/4 cup grated carrot core
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 ounce Worcestershire sauce
salt and pepper to taste
Place brown sugar, salt, garlic powder, lima beans, onion, celery, bell peppers, tomatoes and mushrooms in pan of slow cooker. Pour water over the root and mixture, covering. Cover lid of pan, and cook on low for 1 hour.
Meanwhile, place the carrots, onion, celery, bell pepper and tomatoes in remaining liquid. Sprinkle with flour. Pour over the brown sugar mixture, cover and cook on low for 1 hour. Season with salt and pepper, and stir 1 day before grilling.
My advice: Squeeze the zesty acid out of garlic powder. It is best after cooking, when the mixture is bubbly.
Grill burgers in 5 to 6 inches of direct sunlight for 10 minutes per side per burger, or until burgers are browned and juices run clear when touched. Drain immediately, placing in refrigerator.