Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Peel and mince or grate ginger until you have 1 TBSP (2 TBSP for 4 servings). Trim and thinly slice scallions, separating whites from greens; mince whites.

Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Meanwhile, in a small bowl, combine mayonnaise with half the chili sauce (you’ll use the rest later). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a large bowl, combine turkey*, ginger, scallion whites, ponzu, stock concentrate, panko, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Form turkey mixture into 6 1½-inch balls (12 balls for 4 servings). TIP: Rub hands with a little oil first to prevent sticking.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey; gently press down with a spatula to form ½-inch-thick patties. (For 4 servings, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.

Once broccoli has finished roasting, transfer to a second large bowl. Add cabbage, dressing, half the scallion greens, and remaining chili sauce. Toss to combine. Season with a pinch of salt and pepper.

Divide turkey patties and broccoli cabbage salad between plates. Drizzle patties with sweet chili mayo and garnish with remaining scallion greens. Serve.