Lupin Free Whole30 Salsa Verde Pork Breakfast Patties
Smoky, cumin-spiced pork patties paired with a bright, tangy tomatillo salsa verde make for a breakfast that feels anything but ordinary. The patty blend comes together with pantry spices — smoked paprika, oregano, garlic powder — pressed into thick rounds and seared in avocado oil until deeply browned on both sides. That crust is everything: caramelized edges with a juicy, well-seasoned center that holds up beautifully under a spoonful of fresh salsa. The salsa verde is blended right in a food processor from tomatillos, jalapeño, cilantro, and lime juice, so it's punchy and vibrant without any cooking required. Every ingredient here is whole, recognizable, and free from the legume-based fillers and flour extenders that can sneak into store-bought breakfast sausage or pre-made salsas. Whether you're meal-prepping a batch for the week or cooking these up fresh on a slow morning, they reheat like a dream and pair well with eggs, avocado, or just eaten straight off the plate.
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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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