Bifteki burgers
The versatile Greek meat patty, and a few ideas worth trying! A visit to Athens burger festival. 3 Recipes
Greek cuisine and culture newsletter
Greetings friends, I hope this newsletter finds you well.
In this week’s newsletter, I will be sharing recipes inspired by the latest culinary event here in Athens, The Athens Burger Festival. Hosted at the stunning entrance of the Olympic stadium, it’s the perfect venue for outdoor summer events.
The burgers I tried were great! There were about twenty vendors that took part this year, each with their own twist on the well known American style burgers we all love to eat. The competition was fierce. They went all in at the event…gourmet aged cheeses, special secret house sauces, and their best tasting, juiciest burger patties, all competing for the crown of the best burger at the festival.
The one thing I didn’t see, and must admit did disappoint me a bit, was the use of local Greek produce. They all stuck to the well trodden burger path that was the same as last year, and the year before that. I would have liked to have seen some vendors be more daring and maybe introduce new bread varieties, local cheeses, and different meat combinations, but that was not the case.
Below I give my bifteki recipe, and a couple and burger alternatives made with local ingredients.
Bifteki meat patty
In most old style eateries and tourist traps, a beef burger on the menu is most often the classic Bifteki, (ΜπιφτÎκι). A meat patty, usually made with ground beef, although it’s not uncommon for it to be made with some pork or lamb thrown into the mix for extra flavor. The use of aromatics and olive oil gives bifteki its distinct Greek character. A very versatile dish that can be char-grilled, pan fried, or oven roasted with potatoes. Here I have used bifteki for our Greek style burgers.
Recipe
Ingredients serves 4
1Â kg Ground beef
150 gr Finely chopped onion
100 gr Stale sourdough bread
50 ml olive oil
2 tsp Dijon mustard
1 Large egg
1 Clove garlic minced
1 tsp Dried Oregano
7 gr Chopped parsley
6 gr Salt
Pinch of ground black pepper
Method
Cut away the crust from the sourdough bread and submerge it in a bowl of water for half a minute, or until soaked throughout. Drain the water and squeeze out like a sponge all remaining liquid from the bread. Stale sourdough bread gives the bifteki a fluffy texture, and is a practical way of handling food leftovers that would otherwise go to waste.
In a mixing bowl, add all the ingredients together, crumble the moist bread and add to the mixture. Mix the ingredients together, making sure they are well incorporated.
Cover, let sit in the refrigerator for at least half hour before use, so flavors can infuse.
To serve
Shape the bifteki into round patties, I usually make them 125 gr each, and use two per serve. Fire up the barbecue or use a pan and cook, turning once when browned on the one side. Cook until the desired doneness. I like mine cooked medium, slightly soft in the center.
Bifteki with mastelo cheese, roasted red peppers & tomatoes.
Recipe
Ingredients Serves 2
4 Cooked bifteki 125 gr each
4 Thick slices Mastelo cheese
4 Grilled mini pita bread
3gr Chopped caper berries
Roast tomato-red pepper topping
Roast tomato-red pepper topping
2 Medium size red bell peppers
1 Large ripe tomato
2 tsp Balsamic vinegar
1 tsp Extra virgin olive oil
2 chopped spearmint leaves
1 tsp Honey
2 Sprigs thyme
Pinch of salt
Method
Roast Peppers and tomato over a high flame on the grill, or as I have done here in my small bench top oven, until skin is black and blistered. Place in a bowl and cover with cling film to sweat for ten minutes.
When the vegetables are cool enough to handle, remove the charred skin, and the seeds from the peppers. Coarsely chop the vegetables and place in a bowl, add the olive oil, honey, balsamic vinegar, chopped spearmint, thyme, and a pinch of salt. Stir to mix the ingredients. Cover and let sit.
To serve
Lightly cook the bifteki and place it on a small baking tray. Place a slice of cheese on each piece and grill on high heat till the cheese has melted, being careful not to overcook the meat. I like to serve it with two bifteki per serve, around 125 gr per bifteki. Slightly cook the pita bread on the grill or in the oven, (make sure it stays soft), and arrange it on the plate. Next, place the bifteki on top, and spoon on the Roast tomato red pepper topping. Add the chopped caper berries and serve with your favorite garnish. I like salad or fries with mine.
Bifteki with Cypriot style pita bread, tomato, lettuce, cucumber, lemon-mayo-mustard dressing.
Recipe
Ingredients serves 2
2 Cooked bifteki 200 gr each
2 Cypriot style pita bread
Ice burg lettuce
1 Large tomato, sliced
1 Cucumber ribbons/sliced
For the sauce
100 gr Mayonnaise
1 Tsp Lemon juice
2 tsp Dijon mustard
1/2 Clove garlic, crushed
Add all the ingredients in a bowl and incorporate.
To serve
Char grill the bifteki or cook in a cast iron skillet. One 200 gr bifteki is a good size for the bread used here. Grill the pita bread on medium heat till slightly colored but still soft. Split the pita bread apart half way, retaining the other half whole, forming a pocket. Layer the bottom with iceberg lettuce, sliced tomato, and cucumber ribbons. Cut the bifteki in half and arrange it to fit in the bread. Add the sauce and enjoy!
Notes:
You can add other meats to the bifteki mix for extra flavor. A mixture of 25% or more, lamb or pork meat is a great addition. Play around and see what combinations you like best.
Most major cities have Greek delicatessens that you can find the products used here. If you can’t find mastelo cheese, you could substitute it for a kaseri cheese, or a Greek style Gruyère cheese.
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Wow,great post!