Bifteki-The Greek Burger
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Servings
8
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Calories
627 kcal
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Course
Main Course
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Cuisine
Greek
Bifteki-The Greek Burger
Description
Bifteki-The Greek Burger combines ground beef with grated onions and tomatoes, fresh and dried oregano, and parsley. The addition of red wine vinegar and olive oil adds moisture and depth, while breadcrumbs help bind the mixture without overpowering it. After mixing and chilling the meat blend, the patties become fluffy and hold their shape well. The baked potatoes are seasoned with lemon juice, dried oregano, ground mustard, olive oil, salt, and pepper, cooking covered with water to a soft finish before uncovering for a crisp edge. The synergy between the lemony, herby potatoes and the juicy, herb-infused biftekia offers a balanced meal with satisfying textures. The recipe allows optional egg addition to the burgers and highlights the importance of resting the meat mixture for flavor and texture improvement.
Serving these biftekia warm ensures juiciness, with suggestions to reheat leftovers in sauces to keep the meat tender. Potatoes should be stored separately to preserve texture and reheated in the oven. Instructions also warn against refreezing previously frozen ground meat once mixed, emphasizing safe handling.
Freezing raw formed burgers with parchment paper layers allows convenient storage, maintaining their shape and freshness. This recipe reflects the Mediterranean approach to grilling and roasting, focusing on fresh herbs and balanced seasoning to enhance beef and potatoes.
Ingredients
For the biftekia-burgers
- 2 lbs ground beef grass-fed
- 2 onion grated
- 1⅔ cup tomatoes grated, ripe
- 1 cup breadcrumbs total.
- 1 egg optional
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon oregano dried
- 2 tablespoons parsley roughly chopped, fresh leaves
- 1 tablespoon oregano fresh leaves
- salt sea salt
- black pepper freshly ground
For the potatoes
- 5-6 potato
- 1½ teaspoons ground mustard
- 1 tablespoon oregano dried
- 2 lemon juiced, plural
- ½ cup extra virgin olive oil
- 1 cup water
- salt sea salt
- black pepper freshly ground
Instructions
Start with the potatoes
- Preheat the oven at 200°C/390°F
- Peel the potatoes and cut them into wedges or thick slices.
- Put them in a baking pan. Add the olive oil, oregano, mustard, and lemon juice, and season with sea salt and freshly ground pepper. Mix well to distribute all seasonings and olive oil evenly.
- Pour one cup of water at the bottom of the pan, cover with aluminum foil, and bake at 200°C for 1 hour until they are soft.
Prepare the biftekia
- Put the ground beef in a bowl. Add the olive oil, oregano, fresh oregano, parsley, vinegar, one teaspoon of sea salt, and plenty of freshly ground pepper. You can add an egg if you like.
- Grate the onions and tomatoes, directly into the meat. Let all their liquids pour into the mixture.
- Start mixing, and based on how loose the mixture is, start adding the breadcrumbs. Knead well, but don't overdo it.
- Cover the mixture and place into the refrigerator for half an hour.
- Start making the burgers ten minutes before the potatoes reach the one hour of baking (or are close to being soft). Form 10-12 biftekia-burgers.
- Remove the potatoes from the oven and lay on top of them the biftekia. Bake for another 30 minutes.
- Check the burgers to make sure they are done to your liking. Remove burgers and set them aside to rest covered with aluminum foil. Increase the heat to 220°C/ 425°F and continue to roast the potatoes for 10 minutes or until they are golden brown with crispy edges and tender inside.
- Serve immediately with plenty of feta on the table, lemon wedges, and fresh bread.
Notes
- Choose ground beef with 80/20 or 85/15 fat content for best flavor and texture.
- For leaner burgers, add grated zucchini and carrot to increase moisture while reducing fat.
- Rest the meat mixture refrigerated for at least 30 minutes before shaping to deepen flavors and improve texture.
- Do not refreeze biftekia mixture made from previously frozen meat; cook and consume promptly.
- Freeze raw shaped burgers layered with parchment paper in an airtight container for easy future use.
- Consume burgers shortly after baking while still warm for optimal juiciness.
- Store leftover burgers up to two days refrigerated; reheat in sauce to prevent drying.
- Store potatoes separately and reheat in the oven to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 25g | 50% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 189mg | 8% |
| Potassium | 1078mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 48mg | 53% |
| Calcium | 111mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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