These are oven-baked ground pork patties seasoned with garlic, ginger, soy sauce, green onion, celery, and cilantro. They come together in 10 minutes of prep and bake hands-off, which makes them a genuinely useful option on a busy weeknight. You get 12 to 15 patties from one batch, so leftovers are practically built in.
Shopping notes
- Ground pork: Standard 80/20 ground pork works well here. Leaner blends (93/7) can produce a drier patty, so stick with regular if you can find it.
- Dry ginger seasoning: This is ground dried ginger, not fresh ginger paste or pickled ginger. The jar in the spice aisle labeled “ground ginger” is exactly what you want.
- Cilantro: If cilantro is a hard no in your household, flat-leaf parsley is a workable swap — the flavor profile shifts but the patties still hold together fine.
- Soy sauce: Regular soy sauce is the call here. Low-sodium works too, but the patties will taste a little flat — add a small pinch of salt to compensate.
What makes this version work
Two things matter most. First, the celery and green onion are chopped fine — not rough-cut. Larger pieces create weak spots in the patty and it can fall apart on the flip. A quick run through with a sharp knife until the pieces are almost minced makes a real difference. Second, baking at 400°F on a foil-lined sheet gives the patties enough direct heat from the pan to firm up on the bottom before you flip them, which is what keeps them intact. Skip the egg in the mix — it makes the patty mushy and these bind perfectly well without it.
Mistakes to avoid
- Skipping the thermometer: Ground pork must reach 160°F (71°C) internal temperature. Color alone is not a reliable indicator — pull out an instant-read thermometer and check the thickest patty before you call them done.
- Packing the patties too tight: Compressing the mixture hard when forming patties leads to a dense, tough texture. Use light pressure — just enough to hold the shape.
- Making them too thick: At roughly 3 tablespoons of mixture per patty, keep them to about ¾-inch thick. Thicker patties need longer in the oven and the outside can dry out before the center hits temperature.
- Crowding the pan: Patties need a couple of inches between them so steam can escape. Crowding traps moisture and you end up with steamed rather than roasted patties — pale and soft on the outside.
- Flipping too early: Wait until the halfway mark to flip. If a patty sticks when you try to turn it, give it another minute — it will release naturally once the bottom has set.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a single layer on a sheet pan until solid, then transfer to a zip-top bag — they’ll keep for up to 3 months. Reheat from the fridge in a skillet over medium heat for about 3 minutes per side, or in a 350°F oven for 10 minutes. From frozen, add 5 to 8 minutes to the oven time and confirm they’ve reached 160°F before serving. The microwave works in a pinch but tends to make the edges rubbery.
Asian Pork Patties – Oven-Baked with Ginger & Soy
Equipment
- Large mixing bowl
- Rimmed baking sheet (18×13 inch / 46x33cm)
- Aluminium foil
- Instant-read thermometer
- Nonstick cooking spray
Ingredients
- 2 pounds ground pork 900g
- 3 cloves garlic minced
- 3 stalks green onions finely chopped
- 2 stalks celery finely chopped
- 2 teaspoons ground ginger
- ⅓ cup fresh cilantro finely chopped, 15g
- 2 tablespoons soy sauce 30ml
- 1 can nonstick cooking spray for greasing the baking sheet
Instructions
- Preheat the oven to 400°F / 205°C (220°C fan-forced).
- Line a rimmed baking sheet (18×13 inch / 46x33cm) with aluminium foil and spray it with nonstick cooking spray.1 can nonstick cooking spray
- In a large bowl, combine the ground pork, garlic, green onions, celery, ground ginger, cilantro, and soy sauce. Mix with your hands until the seasonings are evenly distributed throughout the meat — about 1 minute of mixing.2 pounds ground pork, 3 cloves garlic, 3 stalks green onions, 2 stalks celery, 2 teaspoons ground ginger, ⅓ cup fresh cilantro, 2 tablespoons soy sauce
- Using your hands, divide the mixture into 12 to 15 equal portions (about 3 tablespoons / 68g each). Shape each into a flat disc roughly ½ inch (1.3cm) thick — thinner patties cook more evenly and develop better browning on the bottom.
- Place the patties at least 2 inches (5cm) apart on the prepared baking sheet. Bake for 20 to 25 minutes, flipping halfway through, until the internal temperature reaches 160°F / 71°C and the patties are golden brown on both sides.
Notes
Nutrition
FAQ
Can I cook these on the stovetop instead of the oven?
Yes — a skillet over medium heat works well. Cook for about 5 to 6 minutes per side and confirm the internal temperature hits 160°F (71°C) before serving. A cast iron or nonstick pan gives you the best sear without sticking.
Can I use ground chicken or turkey instead of pork?
You can swap in ground chicken or turkey, but the target internal temperature goes up to 165°F (74°C) — do not serve poultry patties pink. Poultry is also leaner, so the patties may be slightly drier; a teaspoon of sesame oil stirred into the mix helps.
Do I need to let the mixture rest before forming the patties?
A 10-minute rest in the fridge after mixing is optional but useful — it firms up the mixture slightly and makes forming the patties easier. If you’re short on time, you can skip it and go straight to shaping.
What do I serve these with to make a full meal?
These work well in a bun with a smear of hoisin and some quick-pickled cucumber, or served over steamed rice with a drizzle of soy sauce and sliced green onion. They’re also solid as a protein alongside a simple slaw if you want to skip the bread entirely.
What to cook next
- Korean Fried Chicken Burger
- Hawaiian Teriyaki Burger Recipe
- Korean Rice Bulgogi Burger
- Sweet Chili Chicken Burger