Bifteki (Μπιφτέκι) — Greek Grilled Beef Patties with Herbs
Bifteki are Greek seasoned ground-meat patties, often grilled at home or in tavernas and served with lemon, potatoes, and salad. This version uses beef, grated onion, oregano, parsley, and a feta center for a classic family-style meal.
Printable Recipe Card
Servings: 4 · Total: 39 min · Difficulty: medium
Ingredients (quick list)
- 700 g ground beef, 80 percent lean
- 80 g stale country bread, crust removed
- 80 ml whole milk
- 150 g yellow onion, finely grated
- 2 clove garlic (finely grated)
- 1 egg
- 18 g flat-leaf parsley, finely chopped
- 2 tsp dried Greek oregano
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 9 g fine sea salt
- 0.75 tsp freshly ground black pepper
+ 3 more in the full ingredients section below.
Steps (summary)
- Place the bread in a bowl and pour the milk over it. Let it stand for 5 minutes, then squeeze the bread firmly so it is moist b…
- Put the ground beef in a large mixing bowl and add the soaked bread, grated onion, garlic, egg, parsley, oregano, vinegar, oliv…
- Cover the bowl and refrigerate the mixture for 30 minutes so the bread hydrates fully and the herbs season the meat. This short…
- Divide the meat mixture into 8 equal portions of about 120 g each. Flatten each portion into an oval, place 15 g feta in the ce…
- Shape each filled portion into an oval patty about 2 cm thick and make a shallow indentation along the center with your thumb.…
- Heat a charcoal grill, gas grill, grill pan, or heavy skillet to medium-high heat and brush the cooking surface with 1 tablespo…
+ 2 more steps in the full instructions section below.
Cultural Background
Bifteki belongs to everyday Greek home cooking and taverna grilling, where seasoned ground meat is stretched with bread, herbs, and onion for tenderness. It is commonly shared at relaxed family tables with salad, potatoes, and lemon.
Equipment
💡 Tips
- Use beef with about 20 percent fat; very lean beef makes dry bifteki.
- Grate the onion instead of chopping it so its juice seasons the meat evenly and keeps the patties moist.
- Seal the feta completely inside the meat to prevent melted cheese from leaking onto the grill.
⚠️ Common Mistakes
❌ Overmixing the meat until it becomes pasty.
✅ Fix: Mix only until the seasonings are evenly distributed and the mixture just holds together.
❌ Using lean beef and cooking the patties too long.
✅ Fix: Choose 80 percent lean beef and cook to 71 C, then rest for 5 minutes.
❌ Leaving gaps around the feta filling.
✅ Fix: Pinch the meat closed firmly and smooth the surface before grilling.
🧊 How to Store
Refrigerate cooked bifteki in an airtight container for up to 3 days. Reheat covered in a 160 C oven for 12 minutes or warm gently in a skillet with 1 tbsp water to keep the patties moist.
📅 Make Ahead
Shape the stuffed patties up to 24 hours ahead and refrigerate them covered on a tray. Let them stand at room temperature for 20 minutes before grilling so they cook evenly.
🍽️ Pairs Well With
- Lemon potatoes
- Greek salad
- tzatziki
- warm pita bread
- horta
- roasted peppers.
Regional Variations
- In some northern Greek homes, a small amount of ground cumin is added for warmth.
- Island versions may include more mint or a little grated tomato in the meat mixture.
- Taverna-style bifteki may be served plain without feta and shaped larger than the home version.
Ingredients
- 700 gground beef, 80 percent lean
- 80 gstale country bread, crust removed
- 80 mlwhole milk
- 150 gyellow onion, finely grated
- 2 clovegarlic (finely grated)
- 1egg
- 18 gflat-leaf parsley, finely chopped
- 2 tspdried Greek oregano
- 1 tbspred wine vinegar
- 2 tbspextra-virgin olive oil
- 9 gfine sea salt
- 0.75 tspfreshly ground black pepper
- 120 gfeta cheese (cut into 8 small batons)
- 1 tbspolive oil (for brushing the grill or pan)
- 1lemon (cut into wedges)
🔄 Substitutions
- ground beef, 80 percent lean→ ground lamb
- whole milk→ water
- stale country bread→ dry breadcrumbs
Instructions
- 1
Place the bread in a bowl and pour the milk over it. Let it stand for 5 minutes, then squeeze the bread firmly so it is moist but not dripping.
- 2
Put the ground beef in a large mixing bowl and add the soaked bread, grated onion, garlic, egg, parsley, oregano, vinegar, olive oil, salt, and black pepper. Mix with your hands for 2 minutes until the mixture looks cohesive and slightly tacky, but do not knead it so hard that the patties become dense.
- 3
Cover the bowl and refrigerate the mixture for 30 minutes so the bread hydrates fully and the herbs season the meat. This short rest also makes the patties easier to shape and helps them hold together on the grill.
- 4
Divide the meat mixture into 8 equal portions of about 120 g each. Flatten each portion into an oval, place 15 g feta in the center, and seal the meat around the cheese so no filling is exposed.
- 5
Shape each filled portion into an oval patty about 2 cm thick and make a shallow indentation along the center with your thumb. The indentation helps the bifteki cook evenly and prevents the middle from doming as the meat contracts.
- 6
Heat a charcoal grill, gas grill, grill pan, or heavy skillet to medium-high heat and brush the cooking surface with 1 tablespoon olive oil. Cook the patties for 5 to 7 minutes on the first side, without pressing them, until well browned and lightly charred in spots.
- 7
Turn the bifteki carefully and cook for another 5 to 7 minutes, until the center reaches 71 C on an instant-read thermometer. If cooking in a skillet, lower the heat slightly after turning so the outside browns without scorching before the beef is fully cooked.
- 8
Transfer the bifteki to a warm plate and rest them for 5 minutes before serving. Serve with lemon wedges so each diner can squeeze fresh lemon over the hot patties just before eating.
🪪 Recipe Passport
Cultural Background
Bifteki belongs to everyday Greek home cooking and taverna grilling, where seasoned ground meat is stretched with bread, herbs, and onion for tenderness. It is commonly shared at relaxed family tables with salad, potatoes, and lemon.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- Vefa Alexiadou — Vefa's Kitchen — (2009)
- Diane Kochilas — The Glorious Foods of Greece — (2001)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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