Savory, herby, and satisfying, these pork breakfast patties are the kind of morning protein that makes you actually look forward to getting out of bed. The everything-bagel-inspired blend of sesame seeds, poppy seeds, garlic, and onion gives each patty a bold, layered flavor without relying on any packaged seasoning mixes that could sneak in unwanted additives. That matters a lot when you're managing iodine intake, since store-bought sausage patties and pre-mixed spice blends are notorious for containing iodized salt or other hidden sources — here, you're in full control of every ingredient. Flaky sea salt stands in as the seasoning base, and because it's non-iodized, it keeps the recipe safely on track. The technique is straightforward: mix, press, and sear in avocado oil until each patty develops a deep golden crust and cooks through to 160°F. A slight thumb indent in the center keeps them flat and even in the pan, which means no raw spots and no guesswork. Whether you're meal-prepping a week of breakfasts or feeding a hungry table on a Sunday morning, these patties deliver serious flavor with zero compromise.
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In a large mixing bowl, combine the ground pork, sesame seeds, poppy seeds, dried minced garlic, dried minced onion, garlic powder, onion powder, flaky sea salt, and black pepper. Mix with your hands until the spices are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to avoid overworking.
Divide the mixture into 8 equal portions (about 2 oz each). Press each portion into a round patty roughly 3 inches wide and 1/2 inch thick, making a slight indent in the center of each with your thumb to help them cook flat.
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