These little ham patties are the kind of thrifty, satisfying recipe that feels right at home in a Midwestern kitchen, where a handful of simple ingredients could feed a crowd and still leave folks talking about them after the last bite. Ham Biltmore patties have that old-fashioned charm—salty chopped ham, creamy richness, and browned edges that turn irresistible in the skillet. It is easy to imagine a platter of these disappearing at a bowling night potluck in the 1970s, and just as easy to see why they fit so nicely into a low-carb table today.
Serve these patties hot with dill pickles, a spoonful of mustard, or a crisp little side salad to cut through the richness. They also go nicely with steamed green beans, roasted asparagus, or simple sliced tomatoes in the summertime. If you are setting them out for a party, tuck in some toothpicks and let folks help themselves while the coffee brews or the cards are dealt.
Low Carb 4-Ingredient Ham Biltmore Patties
Servings: 4
Ingredients
2 cups finely chopped cooked ham
1 cup shredded provolone cheese
1 large egg
1/4 cup mayonnaise
Directions
1. In a medium mixing bowl, combine the finely chopped ham, shredded provolone, egg, and mayonnaise. Stir well until the mixture holds together and looks evenly blended.
2. Divide the mixture into 8 equal portions and shape each one into a small patty, pressing firmly so they keep their shape.
3. Heat a large nonstick skillet over medium heat. Add the patties and cook for 3 to 4 minutes per side, until deeply golden brown, crisp around the edges, and heated through.
4. Transfer to a serving platter and serve warm while the cheese is still melty and the edges are at their crispiest.
Variations & Tips
For extra browning: If your ham is especially moist, let the shaped patties rest for 5 minutes before they hit the skillet. That little pause helps them firm up and brown more neatly.
Cheese swap: Provolone gives a lovely mild melt, but Swiss or mozzarella can work in a pinch. Swiss will give them a more old-school supper-club flavor, while mozzarella keeps things soft and stretchy.
Make them smaller for appetizers: Shape the mixture into bite-size patties and cook the same way, shaving a minute or two off the time. They are just right for snack trays, card parties, and game night suppers.
Serving idea: These are rich enough to stand on their own, but they are mighty good tucked beside a sharp mustard dip or a bowl of crunchy slaw. The cool, tangy contrast makes the ham flavor shine even more.