High Fructose Corn Syrup Free Whole30 Salsa Verde Pork Breakfast Patties
These smoky, spiced pork patties are the kind of breakfast that actually keeps you full and satisfied, with bold cumin, smoked paprika, and oregano worked right into the meat before it hits a screaming-hot skillet. The real magic is that bright, tangy salsa verde made from scratch — just fresh tomatillos, jalapeño, cilantro, and lime juice pulsed together into something that tastes like it came from a great taco spot. Store-bought salsas and seasoned breakfast sausages are notorious for sneaking in sweeteners and additives, so making both components yourself means you know exactly what's going into every bite. Avocado oil gives the patties a gorgeous, deep-brown sear without any of the processed oils that tend to hide in commercial cooking sprays or pre-made patties. The technique here is simple but deliberate — pressing the pork to an even thickness and letting it cook undisturbed means you get that satisfying crust rather than a steamed, pale result. Spooning the verde right over the top ties everything together into a meal that feels way more exciting than a typical weekday morning.
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Learn more →Ingredients
4 servings
For the salsa verde
- 6 medium tomatillos, husked and rinsed
- 1 jalapeño, stemmed and roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For the patties
- 1 lb ground pork
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp avocado oil
Instructions
- 1
Quarter the tomatillos and place them in a blender or food processor along with the jalapeño, cilantro, lime juice, and 1/2 tsp salt. Pulse until the salsa is slightly chunky but cohesive, about 8–10 short pulses. Taste and adjust salt, then set aside.
- 2
In a large mixing bowl, combine the ground pork, cumin, oregano, smoked paprika, garlic powder, 1/2 tsp salt, black pepper, and red pepper flakes, if using. Mix with your hands just until the spices are evenly distributed — do not overwork the meat.
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