Poor Man's Fillets

Ground beef patties wrapped in bacon and grilled over charcoal. That’s the whole idea behind poor man’s fillets, and honestly, it works. The bacon crisps up over the flame while basting the patty in rendered fat, so you get something juicy and smoky that punches well above its grocery bill.

Cracker crumbs and a splash of milk bind the meat without making it heavy. Chopped onion and green bell pepper mixed into the beef add moisture and a little sweetness that you’d miss if they weren’t there.

Shape the patties thick, about an inch and a half. Thinner patties cook too fast and dry out before the bacon has time to crisp. Skewer the bacon with a toothpick so it stays put when you flip.

Kitchen Tips

• Let the patties chill in the fridge for 20 minutes before grilling. Cold patties hold their shape better on the grate.
• Don’t press the patties down while grilling. You’ll squeeze out the juices and defeat the whole purpose of the bacon wrap.
• Watch for flare-ups from the bacon fat. Keep a cooler zone on your grill to move them if the flames get aggressive.

Variations

• Add a slice of cheese inside the patty for a bacon-wrapped stuffed burger.
• Brush with your favorite BBQ sauce during the last two minutes of grilling.
• Swap ground beef for a beef and pork blend for extra richness.