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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
In a large mixing bowl, combine the ground pork, garlic, ginger, sage, thyme, rosemary, turmeric, Ceylon cinnamon, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
Divide the mixture into 8 equal portions and press each into a round patty about 1/2 inch thick.
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