Greek · Lunch · Dinner
Bifteki (Greek Herbed Beef Patties)
Μπιφτέκι
Juicy grilled beef patties packed with grated onion, garlic, fresh parsley, mint and oregano, finished with a squeeze of bright lemon. A lighter take on the Greek taverna classic, made with lean beef and whole-wheat bread.
- Prep
- 30 min
- Cook
- 12 min
- Total
- 42 min
- Serves
- 4
Calories come from: Carbs 10% · Fat 53% · Protein 37%
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Ingredients
For 4 servings- 500 glean ground beef (90% lean)
- 1 medium110 gonion, grated
- 2 cloves6 ggarlic, finely grated
- 1 slice30 gwhole-wheat bread, crusts removed
- 2 tbsp30 gwater, for soaking the bread
- 1 large50 gegg
- 1/4 cup15 gfresh parsley, chopped
- 2 tbsp6 gfresh mint, chopped
- 1 tspdried oregano
- 1 tsp6 gsalt
- 1/2 tspblack pepper, ground
- 1 tbsp13 golive oil
- 1 medium85 glemon, cut into wedges (optional)
Steps
- 1
Tear the bread into pieces, place in a small bowl and pour over the water; leave to soak for 5 minutes.
- 2
Squeeze the soaked bread to remove excess water and crumble it into a large bowl.
- 3
Grate the onion, then press it gently in a sieve to drain off some of the juice.
- 4
Add the onion, garlic, egg, parsley, mint, oregano, salt and pepper to the bread.
- 5
Add the beef and knead with your hands for 2–3 minutes until the mixture is smooth and sticky.
- 6
Cover and chill the mixture for 15 minutes so it firms up.
- 7
With damp hands, shape the mixture into 8 oval patties about 2 cm thick.
- 8
Heat a grill, barbecue or ridged grill pan over medium-high heat.
- 9
Brush the patties lightly on both sides with the olive oil.
- 10
Grill the patties for 5–6 minutes per side until well browned and cooked through to 71 °C / 160 °F in the centre.
- 11
Rest the patties for 2 minutes, then serve with lemon wedges for squeezing over.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, replace the bread with 3 tbsp of rolled oats labelled certified gluten-free.
- Use lean ground lamb, or half lamb and half beef, for a more traditional taverna flavour.
- Swap the beef for lean ground turkey or chicken for a milder patty, and cook it through to 74 °C / 165 °F.
- If you don't have fresh mint, use 1 tsp dried mint and add a little extra fresh parsley.
Storage
Refrigerate cooked patties in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot in the centre. Cooked patties can also be frozen for up to about 3 months; thaw in the fridge before reheating.
Make ahead
Mix and shape the raw patties up to 1 day ahead, keeping them covered in the fridge on a lined tray until you're ready to grill. You can also freeze the shaped raw patties between sheets of baking paper and thaw them in the fridge overnight before cooking.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (192 g) | Per 100 g | |
|---|---|---|
| Calories | 302 kcal | 157 kcal |
| Protein | 28.1 g | 14.6 g |
| Carbohydrates | 7.1 g | 3.7 g |
| of which sugars | 1.6 g | 0.8 g |
| Fiber | 1.3 g | 0.7 g |
| Fat | 17.3 g | 9 g |
| of which saturated | 5.8 g | 3 g |
| Sodium | 721 mg | 376 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
