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How to make Greek style bifteki (hamburger)

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axariotisxy

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I had this amazing bifteki (Greek style hamburger) in Greece. It was so flavorful, not like American hamburger meat that's just seasoned with salt and pepper. Does anyone know how to make it at home?

bifteki.jpg
 
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I like to combine parsely, dill, garlic, onion, salt, pepper, oregano, bread crumbs, egg, and milk! I don't know the actual measurements LOL sorry. That's just the way that Greeks cook..with their eyes
 
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axariotisxy said:
I had this amazing bifteki (Greek style hamburger) in Greece. It was so flavorful, not like American hamburger meat that's just seasoned with salt and pepper. Does anyone know how to make it at home?

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I make 3lb of ground chuck 80/20 half med onion chopped . I don't measure but I would say at least 3/4 tablespoon garlic powder tablespoon of ground Greek oregano 2 teaspoon sweet basal 1 teaspoon thyme 1 tablespoon parsley 1 tablespoon imported parmesan cheese. I do the same mix in my meat balls except I add unseasoned bread crumbs . Roll into balls warm pan with oil height enough to medium height of meat balls. Flour meat balls before placing in oil. Golf ball size cooks in about 15 - 20 min drain in colander as they brown.
 
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mitch said:
I make 3lb of ground chuck 80/20 half med onion chopped . I don't measure but I would say at least 3/4 tablespoon garlic powder tablespoon of ground Greek oregano 2 teaspoon sweet basal 1 teaspoon thyme 1 tablespoon parsley 1 tablespoon imported parmesan cheese. I do the same mix in my meat balls except I add unseasoned bread crumbs . Roll into balls warm pan with oil height enough to medium height of meat balls. Flour meat balls before placing in oil. Golf ball size cooks in about 15 - 20 min drain in colander as they brown.
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Do you cook them with olive oil or canola oil?
 
If you know how to make Greek meatballs, it is pretty the same mixture. In my family we make it with salt, pepper, chopped onion, fresh spearmint, parsley, and a little oregano. Once the mixture is mixed, you form it into patties instead of balls. I like to grill mine just like a regular hamburger.
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
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