Beef Free Whole30 Smoky Paprika Pork Breakfast Patties
These smoky, spiced breakfast patties are built entirely around ground pork, making them a natural fit for anyone steering clear of beef without sacrificing any of that satisfying, savory morning energy. Smoked paprika and crushed fennel seeds do the heavy lifting here, giving each patty a deep, almost sausage-shop flavor that store-bought versions rarely match. A little garlic powder, onion powder, and dried sage round everything out, while an optional pinch of red pepper flakes adds just enough heat to wake you up. The thumb-dimple trick pressed into each patty before cooking is a small but smart move ā it keeps them flat and ensures even browning in the skillet. Avocado oil gets the pan hot and shimmering, and a few undisturbed minutes per side builds that gorgeous golden crust you want on a breakfast patty. They cook through to a safe 160Ā°F without drying out, so you get juicy, flavorful results every single time. Whether you're meal-prepping for the week or throwing together a quick weekend breakfast, these patties are the kind of simple, clean recipe that earns a permanent spot in your rotation.
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Learn more āIngredients
4 servings
- 1 lb ground pork
- 1 Ā½ tsp smoked paprika
- 1 tsp fennel seeds, lightly crushed
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp dried sage
- Ā¼ tsp black pepper
- Ā¼ tsp red pepper flakes (optional)
- Ā¾ tsp salt
- 1 tbsp avocado oil
Instructions
- 1
Combine the ground pork, smoked paprika, fennel seeds, garlic powder, onion powder, dried sage, black pepper, red pepper flakes (if using), and salt in a large mixing bowl. Mix with your hands until the spices are evenly distributed throughout the meat, about 30 seconds ā stop as soon as the mixture is uniform to avoid overworking.
- 2
Divide the mixture into 8 equal portions and press each into a round patty about 3 inches wide and 1/2 inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook flat.
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