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Greek Bifteki recipe

Greek Bifteki recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

This is my own version of bifteki. They aren't usually made with cheese, but I find the feta makes them all the more tasty!. Serve on it's own with a Greek salad, or as burgers in a bap. These are also good baked in the oven.

71 people made this

IngredientsServes: 4

  • 500g (1 1/4 lb) beef mince
  • 1 tablespoon low fat natural yoghurt
  • 1 dessertspoon dried thyme
  • salt and freshly ground black pepper to taste
  • 100g (4 oz) feta cheese

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat barbecue for indirect heat.
  2. In a large bowl, mix together mince, yoghurt, thyme and salt and pepper. Form meat into 8 thin patties, about 5cm (2 in) in diameter.
  3. Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal the edges. Repeat with remaining patties and cheese slices. Set bifteki aside.
  4. Brush cooking grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20 minutes, or until meat is cooked through and cheese is melted.

Tip:

Want to stretch your pound? Do as they do in Greece and mix the mince with an equal amount of moist bread. This will stretch the recipe, and your pound, and also make for a deliciously moist burger.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(63)

Reviews in English (48)

Amazing! A hit with the housemate, very tasty and great for low carbers too :-)-11 Apr 2011

This is such a simple recipe but oh so delicious. My husband kept going on about them, so thank you a great recipe. I now have to teach my husband how to make it so he can do it on the bbq when we next have one.-14 Apr 2015

Didn't find this tasty at all. Good idea with the feta but it ended up being too dry-18 May 2016


Sheet pan Greek bifteki with potatoes

Sheet pan Greek bifteki (beef burger) stuffed with feta and cooked in the oven with potato wedges &ndash a super-easy recipe that&rsquos ready in under 30 minutes.

Love Greek Food? Try my Kokkinisto!

Does food taste better when you are on holiday? I haven&rsquot conducted any official research, but, between you and me, yes it does!

I associate Greek bifteki with summer holidays on sun-drenched Skiathos island and so automatically this extremely simple dish tastes incredible!

What&rsquos more it&rsquos a sheet pan wonder that&rsquos ready in under 30 minutes &ndash I do love a meal that requires minimal washing up.

If it were up to me everything would be made in one pot, a sheet pan or the Instant Pot. I love cooking but I despise washing up, as I am sure my husband would tell you. He is the one always cleaning up after me!


Greek Beef Patties (Biftekia)

Who doesn’t love a good burger? Especially if it’s homemade, healthy and Paleo-friendly – infused with traditional Greek flavors and spices. Greek beef patties are one of many reasons why Greek cuisine is so darn tasty!

You can get an awesome char on burger patties using a very hot flat top and a little olive oil. For today’s recipe, we’re taking a quick trip to the Greek islands. A much needed escape in the comfort of your own home. Greek cuisine is full of herbs, spices and great grilled flavor. Think basil, oregano, dill and lots of garlic and onion – all of which are included in this recipe.

This recipe for Greek Beef Patties, or Biftekia, is sort of a burger /meatball combo. Instead of using breadcrumbs or flour, we’ll use almond meal to keep it paleo. Almond meal makes a terrific substitute for breadcrumbs in meatball and meatloaf type recipes with a far better nutrient value. Almonds are high in Vitamin E, Manganese, Zinc and Potassium. A little egg helps to keep everything binded and creates a nice texture.

Trying to figure out exactly what to eat on Paleo? Look no further than our FREE 21 Day Paleo Meal Plan.
Grab Our FREE Paleo Meal Plan By Clicking Here!

No bun is necessary. The Biftekia will be the star, served over a bed of spinach sautéed in grass-fed butter. Spinach is a nutritional powerhouse high in Vitamins A, K and the mineral Folate, it’s no wonder Popeye ate this stuff by the truckload. Together they create a complete and balanced Paleo meal full of quality fat and protein.

The entire recipe can be made in under 30 minutes which makes it perfect for weeknight cooking or busy days. You can also make a batch of patties ahead of time and keep them frozen until you are ready to thaw and cook them. I even eat mine for breakfast – hey there’s an egg in it, right?


  • 1 pound ground beef, lamb, or pork
  • 1 small onion, finely chopped
  • 3 tablespoons dried bread crumbs
  • 1 large egg, lightly scrambled with a fork
  • 1 teaspoon dried mint (spearmint is best)
  • 1 teaspoon dried Greek oregano
  • 2 tablespoons fresh, chopped parsley
  • 1 tablespoon Greek olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Add all the ingredients to a medium bowl and either stir with a wooden spoon or mix with your hands. Form each into hamburger-shapped patties and place them on a single layer on a flat surface, baking sheet, or on plates.

Preheat the grill to 350 degrees Fahrenheit or prepare the coals. Place the hamburgers on the grill and cook on both sides until the burgers are cooked all the way through. This should take 5-8 minutes on each side, depending on how you like them cooked. Use a meat thermometer to test the meat to be safe.


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Alternate method: oven baking

Follow the recipe to make the meatballs as described above. Instead of cooking them with olive oil, preheat the oven to 375ºF and line a baking sheet with aluminum foil. Place the meatballs on the baking sheet and coat them with just a little bit of cooking spray. Bake the meatballs in the oven for about 20-25 minutes until they are brown and fully cooked. This is a great method for making lots of tasty meatballs when you're feeding a crowd.


Greek Recipes: Bifteki, Greek Potatoes, and a Greek Salad

The first recipe I used for the week came from Allrecipes. It is a recipe for Greek Bifteki, which is basically a Greek hamburger. You use yogurt when mixing the burgers and the patties are stuffed with chunks of Feta Cheese.

It’s a pretty simple recipe and it came out incredibly tender. We added chopped onions and garlic to our patties while mixing as we really love onions and garlic both.

Bifteki & Greek Style Potatoes

Ingredients

  • 1 1/3 pounds ground beef
  • 1 tablespoon plain yogurt
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • 4 ounces feta cheese
  • Preheat grill for indirect heat.
  • In a large bowl, mix together ground beef, yogurt, thyme, and salt and pepper. Form meat into 8 patties, about 2 to 3 inches in diameter.
  • Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal the edges. Repeat with remaining beef patties and cheese slices. Set bifteki aside.
  • Brush grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20 minutes, or until meat is cooked through and cheese is melted.

For a side dish, I used another recipe for Greek Style Potatoes. Not having a huge selection of potatoes at the stores here, I went for the small mixed color potatoes, which were fine and added some nice visual appeal to the plate.

Ingredients

  • 1/3 cup olive oil
  • 1 1/2 cups water
  • 2 cloves garlic, finely chopped
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cubes chicken bouillon
  • ground black pepper to taste
  • 6 potatoes, peeled and quartered
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
  • Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Greek Salad

To go with it, I made a regular Greek salad, using the best tomatoes I could find here, red onions, more Feta, olives (couldn’t find Kalamata at the time), cucumber, and just an oil & vinegar dressing. I love Greek salad and could probably just eat that for a meal!

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Erin De Santiago

Erin is a freelance travel, food, wine, and Disney Theme Parks writer splitting time between Belize and the Netherlands. She has written for outlets like Viator, TripAdvisor, Roam Right Travel Insurance, Expedia, Hipmunk, Trivago, MasterCard, and she is AFAR Magazine's Belize expert. Erin was the primary author for Belize's official visitor magazine in 2013, and the English language editor for a renowned Spanish chef's second cookbook. Erin also holds a Certified Specialist of Wine (CSW) designation and has traveled to 70 countries on six continents in search of good food and wine, and all things Disney.

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Looking for bifteki (hamburger) and other Greek recipes September 22, 2013 9:57 AM Subscribe

Searching "Greek hamburger" gives me recipes for normal-looking burgers with tzatziki on top. The bifteki we ate were not served on buns.

Are dill, mint, oregano and garlic mixed with beef and lamb really all there is to it? Should I use dried or fresh herbs? Is it worth tracking down Greek oregano?

If you don't have a bifteki recipe, do you have any other tips or recommendations for authentic Greek cookie? Meat, vegetarian, appetizer or entree, what is the secret your best Greek recipe?

Best answer: Are dill, mint, oregano and garlic mixed with beef and lamb really all there is to it?

Yes! Most of the magic is just in the mixed meats. Also I find that using lean meats, and allowing for a really thorough well done cook leaves it dry but this is authentic. Let the moisture come from the veg sides.
posted by Meatbomb at 10:52 AM on September 22, 2013 [3 favorites]

Best answer: Is it worth tracking down Greek oregano?

This may not be as difficult as it seems. At most stores you may find oregano labeled as Greek, or more commonly Italian or Mediterranean, but basically it won't be Mexican oregano. There is a subtle difference, and I do have both, but I've also got a Penzy's Spices store in the neighborhood.
posted by Room 641-A at 1:30 PM on September 22, 2013

Best answer: Are dill, mint, oregano and garlic mixed with beef and lamb really all there is to it?

Try some finely chopped onion as well. Some people also add small amounts of egg, milk and toasted breadcrumbs in varying proportions to mess with the texture, but opinions vary.
posted by Dr Dracator at 11:43 PM on September 22, 2013

Response by poster: Room 641-A: I didn't realize Greek and Italian oregano were the same. I will check my local spice store to get the good stuff.

Dr Dracator: There was definitely finely chopped onion in the bifteki we ate. As for the milk and breadcrumbs (a panade?) that will take some more experimenting. That might be required to keep the patties moist as they get cooked. Thanks.

mkdirusername: Lemon with meat was a delicious custom/garnish we noticed. I will definitely have some on hand for experimenting. Thinking back, cinnamon might be the secret ingredient. It plays well with the cumin. Thanks! (Wasn't there a Seinfeld about cinnamon being the ultimate mystery ingredient?)

Thanks everyone. I'll keep looking for more tips and report back with my findings.
posted by KevCed at 11:31 AM on September 23, 2013

As for the milk and breadcrumbs (a panade?) that will take some more experimenting.

You just mix it in with the other ingredients - if it comes out too crumbly when grilled, or too dry or whatever you fiddle with the proportions until you get it right. I just eat the stuff, I don't pretend to know how it works.
posted by Dr Dracator at 2:18 PM on September 23, 2013

Best answer: KevCed, for stuffed veggies - aka gemista - I use mint, parsley, a bit of lemon juice, cinnamon (more than you think is necessary), salt and pepper, and grated tomoatoes and grated onions. Mix with raw beef and cooked soft rice, add stuffed veggies to a pan with just a finger of water, tomato paste, lemon juice and olive oil to half cover the bottom layer of veggies and pile them on. Let everything simmer in very low heat for a very long time (more than an hour), and I promise you a tasty meal. Any veggie works, courgettes, bell peppers, big tomatoes. Place the hardest ones on the bottom of the pan and the softest further up the pile. Stuff some onions too - they are super tasty and play well with the rest. There are various recipes along these lines, but this is mine. Some people use an oven but I find that letting everything steam in a pan on a hob is tastier and less dry. Leftovers keep well and are good cold.

You can basically use the same principles for vegetarian gemista by replacing meat with carrots and mushrooms and you can try any variation you like. Almost everyone I know has their own take on the dish. The key is slow, patient cooking.

And yes, cinnamon is a secret ingredient for a lot of these recipes.
posted by mkdirusername at 2:28 AM on September 24, 2013

Best answer: Ok, spanakopita! Sorry for the delay, has not been enough time this week!

1kg fresh spinach or 500g frozen
1 large onion, finely chopped
5 eggs, beaten
500g feta cheese
10 filo pastry sheets
olive oil
very soft butter
salt & pepper

- If using fresh spinach, wash and drain. Grown-up spinach needs the leafy part stripped off from the stems and ribs and torn into smallish pieces. Baby spinach is easier because usually you just have to take off the really long stems. Put it in a very big bowl with about 1tbsp salt rubbed into the leaves. Let it stand for about 15 minutes, then drain in a colander for 30 minutes. The salt will leach out a lot of the moisture and make it much more manageable.
- If using frozen spinach (extremely tempting) steam, drain and cool.
- Preheat oven to 190C.
- Put spinach in a very large bowl. Sauté onion lightly in olive oil, add to spinach. Let it cool a bit. Pour in beaten eggs. Break the feta into the bowl in small pieces/chunks with your fingers - it's better if it's not evenly cut in pieces. Season to taste with salt and pepper, mix well to combine.
- Mix together some very soft butter (about 30g) and olive oil. Brush the bottom and sides of a large baking pan with the butter/oil mixture. Line with a filo sheet. Depending on the dimensions of your pan and the filo sheets, you may need to trim.
(It's probably better to use a pan smaller/same size as the filo sheets rather than splice things together, but if you only have a big one, make sure you stagger the joins with each layer of filo - the way you do when building a lego wall.)
(Notes on filo: it dries out really quickly because it's so thin. Keep it between slightly damp tea towels as you work, covering it as much as possible.)
- Brush the top of the filo sheet with the butter/oil. Add another filo sheet, brush. Repeat until you have added the fifth filo sheet, which you don't need to brush on top.
- Spread in spinach/cheese mixture evenly.
- Cover with 5 more filo sheets, brushing each with the butter/oil as before. Brush the top sheet this time. Tuck in the sheets around the edges.
- Cut through the top filo sheets in three places for venting.
- Bake about 30-40 minutes or until golden brown and crisp.
- Serves a lot of people if cut into small pieces, or fewer if you're having big chunks as a main meal. Also refrigerates well (or if not too hot can store covered at room temperature) although the pastry does get a bit soggy. Still tastes good though! It's never lasted long enough for me to try freezing it but I'm pretty sure it wouldn't work.

Enjoy!
posted by Athanassiel at 5:16 PM on September 25, 2013

Response by poster: I made bifteki using the milk and bread as suggested. I used relatively lean beef, relying on the milk and bread for moisture, as well as tzatziki and onions and tomatoes. Delicious.

In the future I would add less cinnamon (1/2 tsp. in

1 pound) of beef was overpowering). Lemon in the meat mixture was excellent.

I made tzatziki without straining the 2% fat greek yogurt and it came out precisely as we ate it in Greece. Maybe other brands of yogurt are wetter and need straining?

Thanks for all the recommendations.
posted by KevCed at 6:19 AM on November 18, 2013 [1 favorite]


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