Photo of Grilled pork patties with garlicky rice & kimchi by WW

Grilled pork patties with garlicky rice & kimchi

Points® value
Total Time
20 min
10 min
10 min
Ginger, garlic, soy sauce, and sesame oil, as well as a side of fermented kimchi, are some of the key flavors that make these pork patties Korean inspired. While lean ground pork is tough to find in smaller grocery stores, try health-focused ones or a butcher store that might grind some just for you.


Cooking spray

4 spray(s)

Uncooked 96% lean ground pork

1 pound(s)

Low sodium soy sauce

2½ tsp(s), divided

Unpacked brown sugar

1½ tsp(s)

Ginger root

2 tsp(s), peeled, grated


2 clove(s), large, grated and divided

Toasted sesame oil

2 tsp(s)

Baby spinach

10 oz

Cooked long grain brown rice

2 cup(s)


1 cup(s)


  1. Coat grill rack with cooking spray. Preheat gas grill to medium-high heat, prepare a medium-high fire in a charcoal grill, or spray a grill pan with cooking spray then heat over medium-high.
  2. In a medium bowl, combine pork, 1½ tbsp soy sauce, sugar, ginger, and 1 garlic clove. Divide mixture into 4 equal portions, shaping each into a 5-in patty. Arrange patties on grill rack and close lid. Grill until patties are cooked through, 4 to 5 minutes per side.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add remaining 1 garlic clove; cook until aromatic, about 1 minute. Add rice and remaining 1 tbsp soy sauce; cook until heated through, about 2 minutes. Gradually add spinach, tossing to wilt before adding more. Serve rice mixture with burgers and kimchi.
  4. Per serving (1 burger, ¾ cup rice mixture, and ¼ cup kimchi)


Storage Tip: Cut leftover fresh ginger into 2.5-cm (1-in) 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.