Greek Bifteki with Tzatziki Sauce
We typically had Hamburgers once a week when I was growing up. Hamburgers are a quick and easy meal and kid friendly. They are perfect for hectic schedules, especially during the Summer, when families spend more time outside. Honestly, I get tired of same old Hamburgers. I like to experiment and try different flavor combinations.
This Greek Bifteki is full of flavor and delicious. It has plenty of Greek Kasseri cheese and Greek spices to make you think you are in Greece. The fresh homemade Tzatziki sauce is the perfect topping for this burger. It is traditionally served with Lemon Greek Roasted Potatoes. Add some Dolmades and Greek Salad from the store for a complete meal.
My ancestors are probably rolling over in their graves right now, but I love Greek food more than Italian food. Saganaki, Dolmades, Moussaka, Gyros, Shish Kebabs, Souvlaki, Pastitsio, etc., I could keep going. I thoroughly enjoy Greek cuisine.
The one thing I really like about this recipe is that even though I make this burger with ground beef, you can also use ground chicken. The flavor will come through either way. Add some ground lamb with the ground beef if you would like to make this burger even more authentic.
This burger is great cooked in the oven over Lemon Roasted Greek Potatoes (photo below) or grilled which is what I have done in the photo above. With so much flavor, I typically don’t add any American condiments. The Tzatziki Sauce slathered on a bun is more than enough. However, if you want to try something different, serve this burger in Pita bread with my homemade Tzatziki Sauce, thinly sliced cucumbers, tomatoes and onions. Similar to how a Gyros would be served.
I should also note that I typically use 96% ground beef in cooking, but this needs a little more fat. I made this with 85% ground beef.
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Alternate Potato Salad Recipe: Sour Cream Potato Salad
Greek Bifteki
Ingredients
- 1 1/2 pound 85% ground beef
- 3 garlic cloves, minced
- 1 large egg
- 1 medium red onion, minced or grated
- 1 small tomato, small diced and seeds/juice removed
- 1/2 cup bread crumbs
- 1 Tablespoon red wine vinegar
- 1 Tablespoon fresh parsley, chopped fine
- 1 teaspoon dried Greek oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon lemon peel, ground
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/8 teaspoon spearmint
- Greek Kasseri cheese, sliced
Note: I purchase McCormick's Lemon Peel and use a spice and coffee grinder to turn it into a fine grain.
Directions
- Step 1 Mix all ingredients together. Mix thoroughly.
- Step 2 Form one side of the hamburger patty. Place a slice of Kasseri cheese in the middle and add the other half of the hamburger patty on top. Form into a hamburger.
- Step 3 Traditional Method: Preheat the oven to 450 degrees Fahrenheit. Bake the potatoes for 60 minutes. Lower the heat to 425 degrees Fahrenheit. Add the bifteki on top and cook for an additional 7 to 10 minutes depending on the size of the patty, turning only once.
- Step 4 Option 2: Grill for 4-6 minutes on each side depending on the thickness and size of the burger.
- Step 5 Serve immediately.
Tzatziki Sauce
Ingredients
- 1 1/2 cup plain Greek yogurt, drained well
- 1 medium cucumber, peeled, seeds removed and grated
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- 2 teaspoons red wine vinegar
- 2 teaspoons fresh dill
- 2 small clove garlic, minced
- Salt and pepper to taste
Directions
- Step 1 Drain the Greek yogurt overnight in the refrigerator.
- Step 2 Grate the peeled cucumber, drain well and place in a medium bowl with the Greek yogurt.
- Step 3 Add remaining ingredients and mix thoroughly. Chill for at least 2 hours.
Note: The core in the center of the garlic clove is called the germ. A young garlic clove will have a pale and tender germ. The germ in a mature garlic clove will turn green and typically has a strong, bitter taste. If you are using raw garlic as in this dish, it is best to cut the clove in half and remove the germ before using.
Lemon Roasted Greek Potatoes
Lemon Roasted Greek Potatoes, So Good!
Ingredients
- 4 baking potatoes, sliced lengthwise
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 1/3 cup chicken stock
- 2 garlic cloves, minced
- 1 fresh sprig rosemary, stem removed
- 1 teaspoon parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon Greek oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon lemon peel, ground
- 1/8 teaspoon spearmint
Directions
- Step 1 Peel and cut the potatoes lengthwise and place them in a large bowl filled with water until ready to bake.
- Step 2 Drain the potato slices.
- Step 3 Pat them dry with paper towels.
- Step 4 Place them in a roasting pan.
- Step 5 Add the remaining ingredients and toss until coated.
- Step 6 Bake in a 450 degree Fahrenheit oven for 60-70 minutes or until the potatoes are golden in color and cooked through. Toss half way through cooking.
Note: When you open the oven to stir the potatoes, stand back. Since there is liquid, it will steam for awhile as the potatoes are cooking. During the last 20 minutes, check to see if you would like to add additional lemon juice.
Looks really good, and I like the chicken alternative. Looks like you’re having fun creating more new recipes!