2 cups cracker crumbs
2 cups milk
Mix well.
Pat out 3/4" thick in cake pan. Refrigerate over night. Cut into 8 patties. Wrap bacon slice around each patty, fastening with toothpick.
{edit: I've also patted it out 6" wide. Next day rolled tightly, then cut into rounds and wrapped with bacon. I cant remember how long it patted out to be or how thick I did it like this. Next time I'll take better notes so I can tell you how to do it like this}
Grill till medium well.
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This looks good and those crackers must really stretch that meat!
ReplyDeletePrecious the crackers does stretch it! Everytime I would buy filet mignon I would tell my hubby it looks like ground up beef of some type rolled up. I have another recipe similiar that I will be posting later today or tomorow, so be sure to check it out also.
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