Ham, Bacon Or Sausage Patty Recipe

Prepare and mix

If using cooked ham, pulse or finely chop so it resembles ground meat. In a large bowl combine ground ham (or chopped ham) and ground pork or ground bacon. Add the finely minced onion, minced garlic, chopped parsley, breadcrumbs, egg, and milk. Sprinkle in salt, pepper, ground sage (if using), and smoked paprika. Mix gently with your hands or a fork until just combined — avoid overworking to keep patties tender.

Form patties

Divide the mixture into 4 equal portions for small breakfast patties or 2 portions for larger sandwich patties. Shape each portion into round, flat patties about 3/4 inch (2 cm) thick. Press a slight indentation in the center of each patty with your thumb to help them cook evenly and prevent doming.

Chill (optional)

For firmer patties that hold together better when cooking, place formed patties on a plate, cover, and chill in the refrigerator for 20–30 minutes. This step is especially helpful if your mixture is warm or a bit wet.

Cook patties

Heat a large skillet or griddle over medium heat and add the oil or butter. When hot and shimmering (but not smoking), add patties without crowding the pan. Cook for 3–4 minutes per side for thinner patties, or 5–6 minutes per side for thicker patties, until a deep golden-brown crust forms and the internal temperature reaches 160°F (71°C) for pork/ham mixture. If adding cheese, place a slice on each patty during the last 1 minute of cooking and cover the pan to melt.

Rest

Transfer cooked patties to a plate and let rest for 3 minutes. Resting redistributes juices and makes the patties juicier when you bite into them.

Toast buns or English muffins in the same skillet for 30–60 seconds, cut-side down, to pick up any flavorful browned bits. Assemble: spread mustard or ketchup on the bun, place lettuce, then the warm patty with cheese, and top with the other half of the bun. Serve immediately.