Here’s something easy and tasty to do with that one-pound package of ground pork you’ve picked up at Grey Barn or Morning Glory or the grocery store (I like Applegate Naturals). Or, as I've recently discovered after being diagnosed with alpha-gal, you can make this recipe with ground turkey! (The leanest ground turkey is fine - you will be adding fat.) Just a few ingredients (in generous amounts) give these patties a ton of flavor, and the three-ingredient Sriracha Mayo doubles as an ingredient in the patties and as a sauce.

The little patties are versatile, too. They’re great on the dinner plate topped with the sauce and maybe some cilantro or pea shoots. (Serve with rice or roasted sweet potatoes). You can also serve them on top of a savory pancake, or use a lettuce leaf to turn them into wraps. Or make them a bit smaller and serve them as an hors d'eouvre.

Makes 9 to 10 patties, serves 2 to 3 as a maindish

For the Sriracha Mayo:

• 5 tablespoons mayonnaise
• 1 tablespoon Sriracha hot chili sauce
• 2 teaspoons soy sauce

For the Meat Patties:

• 1 pound lean ground pork or 1 pound lean ground turkey
• 4 scallions, sliced (all parts), about ½ cup packed
• 2 tablespoons chopped cilantro
• 1 tablespoon plus 1 teaspoon chopped ginger (or more!)
• ¾ teaspoon kosher salt
• 2 tablespoons Sriracha Mayo
• grated zest of one lime (optional)

For cooking and serving:

• Olive or grapeseed oil for cooking
• Cilantro sprigs and/or pea shoots for garnish

Make the Sriracha mayo:

1. In a small bowl, combine the mayonnaise, Sriracha and soy sauce. Whisk until smooth.

Make the patties:

2. In a medium bowl, combine the ground meat, scallions, cilantro, ginger, salt and 2 tablespoons of the Sriracha Mayo, and the lime zest (if using). Gently mix until well-combined.

3. Shape the meat mixture into about 9 or 10 flat patties (about ½- to 3/4-inch thick and 2 ½ inches wide).

4. In a large nonstick skillet, heat a few teaspoons of oil over medium heat. When the oil is hot, add half of the patties and cook until the bottom side is nicely browned, about 5 minutes. Flip the patties over and continue to cook another 4 to 6 minutes or until the bottom side is browned and the patties have shrunk somewhat. If you like, you can use a digital insta-read thermometer, slid sidewise into a patty, to test for a temperature of 160 degrees. If your patties are browning too quickly or slowly, adjust the heat. Remove the patties from the pan and put on a baking sheet in a warm oven if you like.

5. Add a few more teaspoons of oil to the pan. When the oil is hot, add the remaining patties and cook as above.

6. Serve the patties with the remaining Sriracha mayo and cilantro or pea shoots for topping.