Rice Free Whole30 Smoky Paprika Pork Breakfast Patties
These smoky, spiced breakfast patties are the kind of morning protein that actually makes you want to get out of bed. Ground pork gets layered with smoked paprika, crushed fennel seeds, sage, garlic, and onion powder for a flavor-packed blend that tastes like it came from a specialty butcher ā minus the mystery fillers. There's no grain, no starch, and no hidden rice-based binder anywhere in the mix, just pure seasoned meat cooked in avocado oil until each patty is deeply golden and caramelized on both sides. The thumb-dimple trick keeps them flat and even in the pan, so you get a proper crust rather than a domed, unevenly cooked puck. A quick sear over medium heat and an internal temp check at 160Ā°F is all it takes to nail these every single time. They're a natural fit for a Whole30 morning plate alongside eggs and roasted vegetables, but honestly they're good enough to earn a permanent spot in your regular breakfast 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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