Breakfast patties that actually excite you in the morning are rare, and these smoky, spiced pork rounds with a bright homemade salsa verde deliver exactly that. The patty blend leans on cumin, smoked paprika, oregano, and garlic powder to build deep, layered flavor before the meat even hits the pan — no fillers, no binders, just pure seasoned pork seared in avocado oil until the crust is genuinely caramelized. That high-heat sear is the move here: letting the patties sit undisturbed for those first few minutes creates a deeply browned underside that makes every bite satisfying. The salsa verde comes together in a blender with fresh tomatillos, jalapeño, cilantro, and lime juice, and it cuts right through the richness of the pork with a tangy, herby punch. For anyone navigating grain-free eating, this is the kind of recipe that makes mornings feel less like a compromise — every single ingredient is whole and straightforward, with zero hidden grain-based additives to worry about. Spoon the salsa generously over the top or keep it on the side for dipping; either way, this is a breakfast worth getting out of bed for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
