The ground bison burger pairs well with a very tangy dish that has a tomato flavor and a cheesy texture to create a filling dinner.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 670 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 8 g |
| Protein | 49 g |
| Saturated Fat | 9 g |
| Sodium | 1756 mg |
| Sugars | 13 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |