|Set it in the fridge for a few hours...|
|Then bake at 350 °F for 50-55 min until the onion rings make tiny delicious crop circles on the upper cheese layer.|
|That would probably taste pretty good with some fruit salad and a glass of crab apple-ade! The strata can be topped with the desired hamburger toppings: ketchup, mustard, sauerkraut, sour cream, bacon, more cheese, etc. Katie says, "pretty tasty!"|
What are your favorite hamburger seasonings, toppings, and side dishes? Let us know in the comments section below!
~1.5 lbs. ground venison
1 large onion, sliced
32 oz. jar of sliced pickles
1 tablespoon each garlic powder, onion powder,
1 teaspoon each salt, pepper,
10 slices of bread (at least)
1 lb shredded cheese (we used colby-jack and cheddar)
3 cups milk
1 tablespoon each of garlic powder, onion powder, and dried rosemary
1 teaspoon each of salt and pepper
5-6 squirts of Worcestershire sauce
Brown the ground venison in a frying pan over medium heat, seasoning with garlic powder, onion powder, salt and pepper to taste (suggestions above). The amount of ground meat can be adjusted, too--1 lb gives a two scant layers in the strata, two lbs. makes a very meaty strata. Layer the bread, browned meat, onion slices, pickles (drained), and cheese in a 9" x 13" pan, starting with bread and ending with cheese, aiming for two layers each. Beat together eggs, milk, and remaining seasonings. Pour over layers and set in fridge for several hours or overnight. Bake at 350 °F for 50-55 min, until senses of sight and smell register 'awesome.' Allow to cool and top with favorite hamburger accoutrements.