Grilled pork patties with garlicky rice and kimchi
5
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
Unpacked brown sugar
1½ tsp
Fresh ginger
2 tsp
Garlic
2 clove(s)
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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