Greek Food, Cooking and Recipe Community

How to make Greek style bifteki (hamburger)

1 - 5 of 5 Posts
A

axariotisxy

Active member
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
 
  • Love
Reactions: ssherie_
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
 
  • Like
Reactions: mitch
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?

View attachment 257
Click to expand...
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.
 
  • Like
Reactions: voula_slat
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.
Click to expand...
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.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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!

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?

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.

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top