Mushroom Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are bold, smoky, and bright all at once — exactly the kind of morning meal that makes you actually want to get out of bed. Ground pork gets seasoned with cumin, smoked paprika, oregano, and garlic powder before being pressed into thick patties and seared in avocado oil until deeply browned on both sides. The crust that forms in that hot skillet is genuinely satisfying, and the inside stays juicy thanks to a careful cook to 160°F. The real star, though, is the fresh salsa verde — blended tomatillos, jalapeño, cilantro, and lime juice come together in minutes and cut right through the richness of the pork with a punchy, tangy kick. Every single ingredient here is naturally free of fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. These are also fully Whole30-compliant, making them a strong choice when you want a protein-packed breakfast that doesn't feel like a compromise. Spoon the salsa generously over the top and serve immediately for the best contrast of warm, savory patty and cool, zesty sauce.
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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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