Name: Bifteki (Greek Stuffed Beef Patties)
Prep time: 25 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ pounds (700g) ground beef, not too lean (85/15 works well); 1 medium onion, grated and squeezed lightly of excess liquid; 1 small ripe tomato, grated (skin discarded); 2 garlic cloves, finely grated or minced; ⅓ cup (35g) dry breadcrumbs, plus more if needed; 1 egg, lightly beaten; 2 tablespoons chopped fresh parsley; 1 tablespoon dried oregano; 1 teaspoon dried mint; 1 tablespoon red wine vinegar; 1 tablespoon olive oil, plus extra for cooking; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 5 ounces (150g) feta cheese, cut into 4 small cubes; A pinch of dried oregano; Fried potatoes (fries); 2 ripe tomatoes, cut into wedges; 1 lemon, cut into wedges; Tzatziki, for serving (optional)

Bifteki (Greek Stuffed Beef Patties)

Bifteki is the taverna answer to the burger, but it owes nothing to fast food: the meat is loosened with grated onion and tomato rather than bulked up with filler, and it leans on oregano, mint, and a splash of red wine vinegar for a distinctly Greek backbone of flavor. Many versions hide a core of tangy feta at the center, so the first cut releases a warm, salty stream of melted cheese into the meat juices. Unlike a stacked, bunned burger, bifteki is usually served open on the plate, flanked by a mountain of golden fries and a few thick tomato wedges, sometimes with a squeeze of lemon or a spoon of tzatziki alongside. It is weeknight food and taverna food at once — quick enough for a Tuesday, but always the dish regulars order without looking at the menu.

Instructions

Place the grated onion in a fine sieve or a clean kitchen towel and press out as much liquid as possible; a watery mixture will make patties that fall apart on the grill.
In a large bowl, combine the ground beef, drained grated onion, grated tomato, garlic, breadcrumbs, egg, parsley, oregano, mint, vinegar, olive oil, salt, and pepper.
Mix with your hands the way you would for keftedes: work the mixture firmly but briefly, just until everything is evenly distributed and it holds together when pressed. Overmixing will make the patties dense rather than tender.
Pinch off a small piece and fry it in a hot pan for a minute on each side to taste for seasoning, then adjust the salt or herbs in the remaining mixture if needed.
Cover the bowl and refrigerate for at least 20 minutes; this firms up the fat and makes the patties much easier to shape and stuff.
Divide the mixture into 4 equal portions for feta-stuffed bifteki, or 6 smaller portions for plain patties.
To stuff, flatten one portion in your palm, press a cube of feta into the center, then fold the meat up and around the cheese, pinching the seams closed so no filling is exposed. Reshape into a thick oval or round patty, about ¾ inch (2 cm) thick.
Brush both sides of each patty lightly with olive oil.
Grill over medium heat, or pan-fry in a lightly oiled skillet over medium-high heat, for about 5 to 6 minutes per side, turning only once the underside has developed good color and releases easily.
Check for doneness by pressing gently or checking that juices run clear; an instant-read thermometer should read 160°F (71°C) at the center of the meat, away from the feta core.
Let the bifteki rest for 3 to 4 minutes off the heat before serving, so the melted feta settles rather than spilling out the moment you cut in.
Serve hot, plated alongside a generous pile of fries and tomato wedges, with lemon wedges and tzatziki on the side.

Tips for Success

Squeezing the grated onion and tomato is the single most important step — skip it and the patties will steam instead of sear, and they'll be more likely to break apart.
Chilling the shaped patties for 15 to 20 minutes before cooking firms the fat and helps them hold their shape on the grill, especially when stuffed with feta.
Pinch the seams of stuffed bifteki closed firmly and avoid overfilling; a little feta goes a long way, and too much will force its way out during cooking.
For a lighter, oven-baked version, arrange the patties on a tray with wedged potatoes tossed in olive oil, lemon juice, and oregano, and roast everything together at 400°F (200°C) for about 30 to 35 minutes.