Burger Strata Recipes

VEGGIE BURGERS

Steps:

• Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
• Pile mushrooms on a baking tray. Drizzle over oil, toss, then spread on the tray.
• Spread beans on another tray, sprinkle carrots all over.
• Put beans on top shelf and mushrooms on the shelf underneath.
• Bake for 15 minutes or until surface of beans is dried out and splitting and they look thoroughly unappetising, and the carrots around the edge of the tray are a bit golden. (Note 5) Remove tray with beans from oven.
• Move mushrooms to top shelf, bake for further 10 minutes until dried out and wrinkly. Remove from oven, cool.
• Place cashews in food processor. Blitz until they are breadcrumb size, don't blitz to powder.
• Add beans, mushrooms and carrot. Blitz on high for 10 seconds or until chopped to large crumb size (see video and photos).
• Add breadcrumbs, egg, parmesan, garlic, paprika, mayonnaise, salt and pepper. Blitz for 15 - 30 seconds until it comes together like meat burger mixture but you can still see bits in it. (Note 6)
• Add rice and shallots, blitz for 2 seconds until just dispersed (over blitzed rice = gluey).
• Mixture should hold together well to form patties, but not stick to hands. If too wet, add breadcrumbs. If too crumbly, blitz more.
• Shape into 4 - 6 patties, between 1.5 - 1.8cm / 0.6 - 0.7" thick and 10cm / 4" wide (Note 7). Refrigerate for at least 1 hour.
• Cook burgers cold, straight from the fridge.
• Heat 2 - 3 tbsp olive oil skillet on the stove over medium to medium-high heat.
• Add 3 - 4 patties and cook until deep golden and crispy, 4 minutes. Carefully flip then cook the other side for 4 minutes until golden, then transfer to paper towel lined plate to drain.
• Cook cold, straight from fridge. Brush BBQ and Veggie patties with oil. Heat BBQ to medium high. Cook 4 minutes each side until a nice dark crust forms.
• Toast buns, spread top bun with relish or sauce of choice. Top with your choice of burger fillings and the Veggie Burger, then more sauce if desired.

CHEESEBURGER STRATA

Steps:

• Brown hamburger and drain.
• Spread the browned meat in the bottom of a 9" x 13" baking dish.
• Spread the cubed bread over the meat.
• Sprinkle the cheese over the bread and meat.
• Combine eggs, milk, mustard and salt thoroughly.
• Pour this mixture in the dish.
• Bake at 350 degrees F for 45-55 minutes or until center is set.

EASY BREAKFAST STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

FLUFFY STRATA RECIPE (OVERNIGHT BREAKFAST CASSEROLE)

Steps:

• Set out a large mixing bowl and a 9X13 inch (3 quart) baking dish. Grease the baking dish. Chop all necessary ingredients.
• In the mixing bowl, add the eggs, milk, salt, ground mustard, and garlic powder. Whisk well to break up all the yolks. Then stir in the cheeses, ham, scallions, and roasted red pepper.
• Tear the bread loaf into 1-2 inch chunks and place them in the baking dish.
• Pour the egg mixture over the top of the bread. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill until ready to bake.
• Let the strata recipe rest for at least one hour, so the bread soaks up all the eggs. Preheat the oven to 350 degrees F. (This is a fabulous make-ahead overnight recipe, so you can also preheat the oven in the morning.)
• Bake, uncovered, for 50-60 minutes, until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Then cool for 5 minutes before cutting. Serve warm!

SPINACH STRATA

Steps:

• Brush a 9-inch square baking dish with olive oil. Sprinkle the baking dish with lemon zest and set aside.
• In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs.
• Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining feta. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees with a rack in the top third of the oven.
• Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with the fresh oregano.

BURGER STRATA

Steps:

• Arrange 8 bread slices in single layer in greased 9x13 in pan.
• Scramble-fry ground beef, onion, and celery in frying pan until beef is no longer pink. Drain. Sprinkle with salt and pepper. Mix. Layer over bread slices.
• Sprinkle 2 cups of cheese over beef mixture. Cover with remaining 8 bread slices.
• Beat eggs, mustard and milk together in medium bowl until frothy. Slowly pour onto bread slices. Cover. Chill overnight.
• Remove cover.
• Sprinkle with remaining cup of cheese. Bake uncovered, in 350 degree over for about 45 minutes until set.

VEGETABLE STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.