2 pounds lean ground beef
3 tablespoons margarine
1 tablespoon McCormick Irish seasoning
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon minced fresh ginger root
3 cloves garlic, minced
1 teaspoon dried minced onion
1 teaspoon salt
1 cup whole wheat flour
1 teaspoon dried basil
1 cup grated carrots
1 cup chopped cucumber
1 cup chopped onion
1 cup chopped celery
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon paprika
Preheat grill for high heat.
In a large bowl, thoroughly mix the ground beef, margarine, Irish seasoning, Worcestershire sauce, and paprika. Mix well. Fold the ginger, garlic, onion, salt, and whole wheat flour into the mixture. Cover, and refrigerate overnight.
The next morning, preheat the grill for medium heat.
Slice the cabbage, tomatoes, mushrooms, mushrooms, celery, oregano and red pepper flakes into small chunks. Transfer the chunks to a large bowl and mix in the dry mixture with the cooked beef mixture. Cover, and refrigerate overnight.
To serve, peel celery leaves off and place in a large bowl. Sprinkle with the remaining dry mixture and baking powder. Mix evenly with the beef mixture. Pour the brown sauce into a large bowl. Refrigerate for approximately 1 hour before serving.
Awesome, chunky & tasty. When I get feedback on the photo, I always do a Carrot Ginger ale (and no, I'm not joking. These are good and spicier than your typical ginger ale.) Also, if you're not fond of protein powder, you won't be sorry you didn't take this product with you. Although, I'm sure there are ways I could have made this better.
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