Bifteki resembles a hamburger, but tastes unmistakably Greek: minced beef with oregano and mint, filled with a piece of feta that softens during grilling. Delicious with tzatziki, pitta and a Greek salad.
Bifteki
Bifteki
Method
01
Mince
Mix the mince with the onion, garlic, breadcrumbs, parsley, oregano, mint, salt and pepper. Knead briefly; too long makes the meat dense.
02
Fill
Divide the mixture into 4 portions. Press each portion flat, put a piece of feta in the middle and fold the mince completely around it into a thick, closed burger.
03
Grill
Brush lightly with olive oil. Grill 5–6 min per side over a medium heat (or in a griddle pan) until the core is approx. 70 °C.
04
Rest
Leave to rest for 5 min before serving.
05
Serve
Serve with tzatziki, grilled pitta, chips or a Greek salad and a wedge of lemon.
Tips & notes
Enclose the feta completely in the mince, otherwise the cheese leaks out during grilling. Knead the mince with a light hand; the less you work it, the more tender the bifteki. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the minced beef with minced lamb for a more authentic, spicier bifteki.
- Use the barbecue instead of a griddle pan for extra smoky flavour and charred edges.
Contains:
Gluten
Milk
Serve with
| Calories | 746 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 17 g |
| Fat | 56 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
