Bacon-wrapped Steak Pattie Rounds:

Bacon-wrapped Steak Pattie Rounds:

Prep:           10 mins.

Cooking:      20 mins.

Course:        Snack/Lunch/Main

Serves:        4

Rating:         3:  Moderate

This is a good way to use up left-over meats.


  • 500g some sort of steak, raw or cooked (or sausages, or something left over…)
  • 200g streaky bacon in four pieces – they need to be as long as you can possibly get; to be wrapped around the four formed patties. Keep this in mind when sourcing the streaky bacon.
  • 2 slices bread for fresh breadcrumbs (See Tricks’n’Tips)
  • Mick’s Terbs (See Tricks’n’Tips)
  • 1 egg
  • Dollop whole grain mustard or horseradish sauce
  • Onion
  • Oil
  • Seasoning
  • Cocktail sticks
  • Food processor
  • Frying pan or grill


  • Make the breadcrumbs (See Tricks’n’Tips). Cut the steak up to allow it to process easier, trimming off any fat or other unwanted bits at the same time.
  • Roughly slice the onion.
  • Put both into the processor and blitz for a time. Add the breadcrumbs, herbs, mustard, egg and seasoning, then blitz again for a while.  You are trying to aim for a mixture that will form fairly stable balls of meat mixture.  If it’s too loose, add breadcrumbs.  If too dry, add a little oil.
  • Form into four round patties of equal diameter and thickness. Wrap the streaky bacon around the circumference of each of the patties, pinning into place with a cocktail stick.
  • They can be fried in a little oil for about 15 minutes, turning several times to avoid burning, or grilled/griddled for the same time, occasionally being turned over and drizzled with a little vegetable oil to keep them moist.
  • Serve with new spuds & veg or a simple salad, rice or whatever you wish.

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