📝 About This Recipe
Experience the soul of Athens with this iconic street food staple, featuring a juicy, herb-infused beef patty tucked into a pillowy, charred pita. Unlike a standard burger, the 'Bifteki' is seasoned with aromatic oregano, mint, and cumin, then grilled to smoky perfection. Topped with cool tzatziki, crisp red onions, and ripe tomatoes, it offers a harmonious balance of warmth and freshness in every bite.
🥗 Ingredients
The Bifteki (Patty)
- 500 grams Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1 slice Stale Bread (crusts removed, soaked in water and squeezed dry)
- 1 small Red Onion (grated and drained of excess juice)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano (Greek origin preferred)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Mint (finely chopped)
- 1/2 teaspoon Ground Cumin
- 1 tablespoon Extra Virgin Olive Oil
- 1 Egg (lightly beaten)
The Assembly
- 4 pieces Greek Pita Bread (thick, pocketless variety)
- 1 cup Tzatziki Sauce (homemade or high-quality store-bought)
- 2 Roma Tomatoes (sliced into thin wedges)
- 1/2 Red Onion (thinly sliced into half-moons)
- 2 cups French Fries (hot and crispy, for stuffing inside)
- 1 teaspoon Sweet Paprika (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, the soaked and squeezed bread, and the grated onion. The bread is the secret to a soft, tender Bifteki.
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2
Add the minced garlic, dried oregano, parsley, mint, cumin, olive oil, and the beaten egg to the meat mixture. Season generously with salt and black pepper.
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3
Knead the mixture thoroughly with your hands for about 3-5 minutes. This develops the proteins and ensures the flavors are evenly distributed. Cover and refrigerate for 30 minutes to allow the flavors to meld.
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4
While the meat rests, prepare your garnishes: slice the tomatoes, shave the onions, and ensure your tzatziki is chilled.
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5
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
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6
Divide the meat mixture into 4 equal portions. Shape each into an oval, slightly elongated patty (about 1-inch thick) rather than a round circle; this shape fits the pita better.
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7
Place the patties on the grill. Cook for 5-6 minutes per side, or until charred on the outside and cooked through to an internal temperature of 160°F (71°C).
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8
In the final 2 minutes of cooking the meat, brush your pita breads with a little olive oil and sprinkle with a pinch of oregano. Place them on the grill for 30-60 seconds per side until soft and pliable with light char marks.
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9
To assemble, lay a warm pita on a piece of parchment paper or foil. Spread a generous tablespoon (or two) of tzatziki down the center.
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10
Place the hot Bifteki on top of the tzatziki. Add a few slices of tomato and red onion next to the meat.
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11
Add a handful of hot french fries directly into the pita—this is the authentic Greek way!
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12
Sprinkle with a dash of sweet paprika and a little extra oregano. Fold the pita tightly around the filling, using the parchment paper to wrap the bottom half securely.
💡 Chef's Tips
Always grate your onion instead of chopping it; the onion juice tenderizes the meat and adds moisture. Don't skip the resting time in the fridge, as it prevents the patties from falling apart on the grill. For the most authentic flavor, use a mix of 80% beef and 20% lamb if available. If your pita feels dry, sprinkle it with a few drops of water before grilling to steam it back to life. Avoid over-pressing the patties while grilling, as this squeezes out the delicious juices.
🍽️ Serving Suggestions
Serve with a cold Greek lager or a crisp glass of Assyrtiko white wine. Pair with a side of Horiatiki (Greek Village Salad) for a complete meal. Offer extra tzatziki and spicy boukovo (red pepper flakes) on the side for those who want more heat. A side of lemon-roasted potatoes is a great alternative if you don't want fries inside the pita.