📝 About This Recipe
Bifteki is the soul of Greek home cooking, elevating the humble burger into a masterpiece of Mediterranean aromatics. Unlike standard patties, these are enriched with soaked bread for an impossibly tender texture and stuffed with creamy feta cheese that melts into every bite. Scented with fresh oregano, mint, and a hint of cumin, they offer a rustic, sun-drenched flavor profile that transports you straight to a seaside taverna in the Cyclades.
🥗 Ingredients
The Meat Mixture
- 500 grams Ground Beef (80/20 fat ratio for maximum juiciness)
- 250 grams Ground Pork (adds tenderness and depth)
- 2 slices Stale White Bread (crusts removed)
- 1/4 cup Milk or Water (for soaking the bread)
- 1 large Red Onion (grated and squeezed to remove excess liquid)
- 2 cloves Garlic (minced into a paste)
- 1 large Egg (lightly beaten)
- 2 tablespoons Extra Virgin Olive Oil (high quality Greek oil preferred)
Herbs and Spices
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 1 tablespoon Dried Oregano (Greek wild oregano is best)
- 1/2 teaspoon Ground Cumin (adds a warm, earthy undertone)
- 1.5 teaspoons Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Filling and Finish
- 150 grams Feta Cheese (cut into 6 thick rectangular batons)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Place the stale bread slices in a small bowl and pour the milk or water over them. Let soak for 5-10 minutes until completely soft.
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2
Squeeze the soaked bread firmly with your hands to remove as much liquid as possible, then crumble it into a large mixing bowl.
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3
Grate the red onion using the coarse side of a box grater. Squeeze the grated onion over the sink to discard the bitter juice before adding the pulp to the mixing bowl.
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4
Add the ground beef, ground pork, minced garlic, egg, olive oil, parsley, mint, oregano, cumin, salt, and pepper to the bowl with the bread and onion.
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5
Knead the mixture thoroughly with your hands for at least 5 minutes. This develops the proteins and ensures a light, airy texture rather than a dense one.
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6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This allows the flavors to marry and the mixture to firm up for easier shaping.
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7
Divide the chilled meat mixture into 6 equal portions (roughly the size of a large orange).
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8
Flatten one portion in the palm of your hand to create an oval shape. Place a baton of feta cheese in the center.
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9
Fold the edges of the meat over the cheese, sealing it completely. Roll it gently into an oblong, sausage-like shape, ensuring there are no cracks where the cheese could leak out.
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10
Preheat a grill pan, outdoor grill, or heavy skillet over medium-high heat. Lightly brush the surface with olive oil.
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11
Place the bifteki on the heat. Cook for 6-8 minutes per side, turning carefully with tongs, until charred on the outside and cooked through (internal temperature of 160°F/71°C).
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12
Remove from heat and let the meat rest for 5 minutes. This allows the juices to redistribute and the cheese center to set slightly.
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13
Serve warm with a generous squeeze of fresh lemon juice over the top to brighten the flavors.
💡 Chef's Tips
Don't skip soaking the bread; this 'paximadi' technique is the secret to the signature soft texture of Greek bifteki. Always squeeze the juice out of your grated onions, otherwise the mixture will be too wet and the patties may fall apart. When stuffing with feta, ensure the meat seal is tight—any gaps will cause the cheese to escape onto the grill. If you prefer a lighter version, you can substitute the pork with ground turkey, but add an extra tablespoon of olive oil for moisture. Kneading the meat for a full 5 minutes is essential; it changes the structure of the meat to be more tender and cohesive.
🍽️ Serving Suggestions
Classic Tzatziki sauce is a mandatory accompaniment for dipping. Serve alongside 'Patates Lemonates' (Greek lemon roasted potatoes) for a traditional meal. A crisp Horiatiki (Greek Village Salad) provides the perfect acidic contrast to the rich meat. Pair with a chilled glass of Assyrtiko wine or a refreshing Greek lager. Warm pita bread lightly brushed with olive oil and oregano makes for a great side.