Ingredients
4
4 servings
- •4 slices whole-grain bread, processed into fine crumbs
- •½ onion, finely chopped
- •2 teaspoons ground ginger
- •1 teaspoon dry mustard
- •1 teaspoon salt
- •1 teaspoon curry powder
- •1 ¼ pounds ground bison
- •½ cup quick-cooking oats
- •2 eggs
- •2 tablespoons olive oil
- •2 cups rotini pasta
- •1 (28 ounce) can whole peeled tomatoes
- •1 (14 ounce) can tomato sauce
- •1 cup shredded Cheddar cheese
Instructions
- Combine bread crumbs, onion, ginger, mustard, salt, and curry powder together in a bowl; add ground bison, oats, and eggs and mix well. Form bison mixture into 4 patties.
- Heat olive oil in a skillet over medium heat; cook patties until evenly browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer burgers to a plate to cool completely.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer pasta to a 1 1/2-quart casserole dish.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread tomatoes and tomato sauce over pasta; sprinkle 1/2 the Cheddar cheese over tomatoes. Arrange burgers on top of tomatoes and sprinkle the remaining cheese over burgers and tomatoes.
- Bake in the preheated oven until cheese is melted and tomato sauce is bubbling, about 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 670
- Carbohydrate: 66g
- Fat: 24g
- Fiber: 8g
- Protein: 49g
- Sugar: 13g
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