Bifteki

In case you haven’t noticed, we kind of like Mediterranean food. So much so, that our recently published very first eBook was all about our favorite Mediterranean dishes. Take a peek at it: Best of GypsyPlate: Mediterranean Recipes.

What is Bifteki

Bifteki, also known as Biftekia, are basically just the Greek version of hamburgers. But instead of being eaten in a bun, the patties are served with potatoes that bake with the patties. The seasonings are very similar to Keftedes, which are a type of Greek meatballs. I love both, but these Biftekia are a bit more of a lazy recipe, so when I crave those flavors this has become my go-to recipe.

Ingredients

For the meat patties

Ground meat – I usually use a 50/50 mix of ground beef and ground pork. Ground lamb is also very traditional, though it is more expensive. Bread + milk – You soak the bread in milk, then squeeze most of the milk out. I like a hearty white bread here. Egg – This acts as a binder. Olive oil – It may not be strictly necessary, but I like the juiciness it adds to the patties. Garlic and onion – Finely chopped or grated. Herbs and spices – Parsley, oregano, mint, salt and pepper.

For the potatoes

Potatoes – Any of your preferred variety. Extra virgin olive oil – A whole half cup. I recommend a nice, robust EVOO for big flavors. Garlic – Yeah, that’s a must. Mustard – I prefer to use a brown mustard in this recipe, but you can use yellow or Dijon if that’s what you have on hand. Oregano – Greek staple. Lemon juice – Always freshly squeezed.

Easy Bifteki Recipe

First things first, I get the oven preheating to 375°F. Next, I soak the bread slices in the milk. After a few minutes I remove them, squeeze most of the milk out, and add the bread to a large bowl. To the bowl, I add the remaining ingredients for the meat patties, then gently toss all of them together. I make sure they are well combined, but do not overmix them. After that, I form the meat mixture into 8 patties of approximately equal size. In a baking dish, I toss potato wedges with olive oil and all of the seasonings that go with them. I place meat patties atop the potato wedges, then cover the baking dish with aluminum foil and bake for 45 minutes. Then, I remove the foil and cook for another 30 minutes uncovered. I check potatoes for doneness and use an instant read thermometer to ensure meat patties have reached at least 165°F internal temperature. It’s optional, but at the end I like to give everything a quick broil to brown it up.

Serving Suggestions

Since meat and potatoes are there, this is almost a complete meal. You just need some veggies to go with it. My top choice is Horiatiki, also known as Greek Salad. It’s kind of the perfect accompaniment to Bifteki, with the feta and kalamata olives. Any other veggies go well on the side also. Try Fasolakia, a Greek green bean dish. It also goes great. Sometimes I’ll also get some pita bread and make a gyro-type meal, just using the Biftekia patties as the meat component. Don’t forget the Tzatziki! If you try them, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.