Bright, bold, and built entirely from whole ingredients, these spiced pork patties with homemade salsa verde are the kind of breakfast that makes you actually want to get out of bed. The seasoning blend — cumin, smoked paprika, oregano, garlic powder, and a pinch of red pepper flakes — gives the ground pork serious depth without relying on any packaged mixes or fermented additives that could sneak in unwanted ingredients. That matters a lot here, because store-bought breakfast sausage and jarred salsas are common hiding spots for yeast-derived flavors, vinegar, and other fermented components. Everything in this recipe is made from scratch, so you stay completely in control. The salsa verde comes together in a blender with fresh tomatillos, jalapeño, cilantro, and lime juice — tangy and vibrant without a drop of vinegar. A hot avocado oil sear gives each patty a deeply caramelized crust that holds up beautifully under that bright, punchy sauce. Whether you spoon the salsa right over the top or keep it on the side for dipping, this is a morning meal with real restaurant energy.
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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.
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