This is one of those weeknight dinners that feels almost too simple to be this good. You start with plain raw ground pork patties, tuck them into a metal baking pan, scatter a few everyday ingredients over the top, and let the oven do the work. The little white chunks you see around the patties are just diced onion that soften and sweeten as they bake, making a cozy, family-style meal that tastes like something your grandma might have made. It’s perfect for busy evenings when you still want to put something warm and homemade on the table that your husband and kids will happily go back for seconds on.
These oven-baked pork patties are wonderful with mashed potatoes or buttered egg noodles to soak up the savory juices from the pan. Add a simple green side, like steamed green beans, roasted broccoli, or a tossed salad, to round out the plate. If you have leftover patties, tuck them into hamburger buns with a slice of cheese and a few pickles for an easy next-day sandwich. A side of applesauce or coleslaw also goes nicely with the mild, cozy flavors.
5-Ingredient Oven Ground Pork PattiesServings: 4
Ingredients
1 1/2 pounds raw ground pork, shaped into 4 even patties (about 1/3 to 1/2 inch thick)
1 medium white onion, peeled and diced into small chunks
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
Directions
Preheat your oven to 400°F (200°C). Lightly grease a rimmed metal baking pan with a bit of oil or nonstick spray so the patties don’t stick.
Shape the raw ground pork into 4 even patties, about 1/3 to 1/2 inch thick. Press a slight dimple in the center of each patty with your thumb to help them cook evenly and stay flat.
Arrange the raw pork patties in a single layer on the metal baking pan, leaving a little space between each one so they brown instead of steaming.
In a small bowl, stir together the Worcestershire sauce, garlic powder, and kosher salt to make a simple seasoning mixture.
Drizzle or brush the Worcestershire mixture evenly over the tops of the raw pork patties, making sure each one gets a good coating.
Scatter the diced white onion chunks all around and in between the pork patties on the metal pan. Some pieces can rest right up against the patties; they’ll soften and soak up flavor as they bake.
Place the pan on the center rack of the preheated oven and bake for 18 to 22 minutes, or until the pork patties are cooked through and reach an internal temperature of 160°F (71°C) when checked with an instant-read thermometer.
If you’d like a little extra browning on top, switch the oven to broil for the last 2 to 3 minutes, watching closely so the patties and onions don’t burn.
Remove the pan from the oven and let the pork patties rest for about 5 minutes. Spoon some of the soft, sweet onions and pan juices over each patty before serving.
Variations & Tips
For picky eaters, you can form the ground pork into smaller slider-sized patties so they feel more like mini burgers; just reduce the bake time a bit and still cook to 160°F. If your family doesn’t love onion chunks, swap the diced onion for 1 teaspoon onion powder sprinkled over the patties, or dice the onion extra fine so it almost melts into the pan juices. For a slightly sweeter flavor, stir 1 to 2 teaspoons of brown sugar into the Worcestershire mixture before brushing it on the patties. You can also add 1/2 teaspoon black pepper or a pinch of dried thyme or Italian seasoning if your crew likes more seasoning, but keep in mind that will add to the base five ingredients. Serve on buns with cheese for an easy pork burger night, or crumble leftover patties into pasta or rice the next day. For food safety, always wash your hands, utensils, and work surfaces thoroughly after handling raw pork. Use a separate cutting board for raw meat, and never place cooked patties back on the pan or plate that held them when they were raw. Bake until the internal temperature of the thickest part of each patty reaches 160°F (71°C), and refrigerate leftovers within 2 hours in a covered container.
