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Grilled Pork Patties with Garlicky Rice & Kimchi

Grilled pork patties with garlicky rice and kimchi

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Ginger and sesame oil, as well as a side of tangy kimchi, are some of the key flavors that make these pork patties Korean-inspired. While lean ground pork is tough to find sometimes, try health-focused markets or a specialty butcher shop. Cut leftover fresh ginger into 1-inch chunks and freeze in an airtight container for up to 2 months. When you’re ready to use some, thaw it slightly before peeling and chopping.

Ingredients

Cooking spray

4 spray(s)

Uncooked 96% lean ground pork

1 pound(s)

Low sodium soy sauce

2½ Tbsp, divided

Unpacked brown sugar

1½ tsp

Fresh ginger

2 tsp, peeled, grated

Garlic

2 clove(s), large, grated, divided

Toasted sesame oil

2 tsp

Cooked long grain brown rice

2 cup(s)

Baby spinach

10 oz

Kimchi

1 cup(s)

Instructions

  1. Coat a grill rack or grill pan with cooking spray and preheat to medium-high.
  2. In a medium bowl, combine the pork, 1½ tbsp soy sauce, sugar, ginger, and half the grated garlic. Divide the meat into 4 equal portions and shape each into a 5-inch-wide patty. Transfer the patties to the grill. Grill until the patties are cooked through, 4 to 5 minutes per side.
  3. Meanwhile, in a 12-inch nonstick skillet, heat the oil over medium. Add the remaining grated garlic and cook until aromatic, about 1 minute. Add the rice and remaining 1 tbsp soy sauce and cook until heated through, about 2 minutes. Gradually add the spinach, stirring to wilt the leaves before adding more. Serve the rice with the patties and kimchi.
  4. Serving size: 1 patty, ¾ cup rice, and ¼ cup kimchi

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