065Bifteki

Method

Classic home baked patties. Serve two patties per person with lemon wedges and chips or salad.

You will need

• large mixing bowl
• box grater
• shallow baking tray

1. Preheat a conventional oven to 200°C (400°F) and grease a shallow baking tray with a splash of olive oil. 5 min · 200°C / 400°F
2. In a large bowl, combine the minced beef, squeezed soaked bread, grated onion with all its collected juice, minced garlic, beaten egg, olive oil, red wine vinegar, oregano, mint, salt, and black pepper. 5 min Ready when: Mixture feels wet and fully blended
3. Knead the mixture thoroughly with your hands for 4 to 5 minutes until it becomes pale, cohesive, and light, then rest in the fridge for 15 minutes to firm up. 20 min Ready when: Mince clings together without falling apart
4. Shape the mixture into 8 plump, oval patties roughly 2.5 cm thick, using wet hands to keep the surface smooth. 5 min Ready when: Smooth, evenly shaped oval patties
5. Arrange the patties on the prepared baking tray with a little space between them and bake in the conventional oven for 20 minutes. 20 min · 200°C / 400°F Ready when: Sizzling and lightly browned on the bottom
6. Turn each patty over gently and bake for another 10 to 12 minutes until nicely browned and cooked through, resting for 5 minutes before serving. 12 min · 200°C / 400°F Ready when: Juices run clear and surface is lightly browned

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Make ahead and storing

Mix and shape the patties up to a day ahead, keeping them chilled until baking.

Keep in the fridge for up to 3 days; reheat gently in a covered pan or warm oven.

Substitutions

• half minced pork and half minced beef for minced beef. A very traditional mixture that adds extra succulence to the patties.
• rolled oats or breadcrumbs for stale crustless white bread. Oats soaked in water or milk work well as a modern gluten-conscious binder.

Common mistakes

• Discarding the grated onion juices. The onion water tenderises the meat and provides essential moisture during baking.
• Under-kneading the meat mixture. Without a few minutes of vigorous kneading, the proteins do not emulsify and patties fall apart.

Regional variants

• Biftekia gemista: stuffed with a slab of feta or kasseri cheese before cooking.

About the dish

Biftekia are standard fare across Greek homes and tavernas, borrowing their name from the French beefsteak but evolving into seasoned minced meat patties. Unlike flat Western burgers, Greek home cooks soften the mince with stale bread soaked in water or wine, grated onion with its juices, olive oil, and dried oregano. They are commonly baked on a tray alongside lemon-roasted potatoes or cooked over charcoal grills during summer gatherings.

Found in all of Greece. Cooked for everyday, sunday lunch.

Cousins elsewhere

• Köfte (Turkish). Both ground meat patties share common Mediterranean techniques of softening meat with soaked bread and aromatics.
• Pljeskavica (Balkan). A related regional grilled minced meat patty, though typically seasoned without Greek dried herbs like oregano.

Nutrition per serving (estimate)

523 kcal · protein 33.9 g · fat 35.2 g (saturated 10.9 g) · carbohydrate 17.1 g (sugars 2.9 g) · fibre 1.8 g · sodium 1120 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Following standard Greek home practice of softening beef with soaked bread and baking rather than frying..