Loose Meat Sandwiches

This is from the "Year of Slowcooking" blog (in the sidebar).  I find some of her directions to be a little off sometimes, and I often think some of her meals slightly bland until I jazz them up.  That said, I think most of her recipes are great jumping off places.  These sandwiches are a great example.  She advises using a 6-quart slow cooker.  I doubled her recipe and only filled my 4- quart about 2/3 up.  I also usually halve the amount of liquid she calls for, since I guess I like my sauce thicker than she does.  Again, I think if I used her amount of beef stock, this would have been more like beef soup.  But with the changes, they turned out really well, and we'll be eating them for a few days.  Yum!
(my changes are included.  For original, see here)

2 pounds extra lean ground beef or turkey (the lean is more imp. than the type)

2 onions, finely diced

2 1/2 teaspoons kosher salt

3 tablespoons garlic powder

2 tablespoons sugar

1/4 cup prepared mustard (mustard powder would work too.  Probably about 1-2 tablespoons)

2 tablespoons apple cider vinegar

1 can (14.5 oz) beef broth

8 hamburger buns (I used gluten free bread, toasted)

traditional hamburger fixen's (pickles, tomatoes, lettuce, mustard, etc)

The Directions.

Use a 4-quart slow cooker. Crumble in the ground meat (it needs to be thawed, or it'll cook in a big clump). Add onion, sugar, spices, mustard, and vinegar. Pour in the beef broth. Mix well until everything is fully incorporated---you may want to use your hands. Cook on low for 8 to 10 hours. Stir well before serving by scooping with a slotted spoons onto hamburger buns. Top with your desired fixings.