Bifgtekia and Chips
Greek version of the classic beef burger for your whole family!
Prep Cook Total Serves
20 min 50 min 1 hr 10 min 4 servings
Ingredients
- 1 pound ground beef
- 2 garlic cloves, divided
- 1 red onion
- 1 tomato
- 2½ teaspoons dried oregano, divided
- 1 teaspoon dried mint
- 1 ounce dried breadcrumbs (gluten free, if needed)
- 3 ounces whole milk (plant-based, if needed)
- 1 bunch flat-leaf parsley, divided
- 1 large egg
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
- 3 baking or large waxy potatoes
- 1 lemon
Directions
1. Preheat your oven to 400°F. Place the beef in a large mixing bowl. Finely grate in one garlic clove. Coarsely grate in the onion and tomato, discarding the tomato skin. Add two teaspoons of the oregano, the mint, breadcrumbs and milk. Finely chop the parsley and add half to the bowl. Crack in the egg and season generously with salt and pepper. Drizzle in a couple of tablespoons of olive oil and thoroughly combine.
2. Cut the potatoes into 1-inch-thick wedges. Place them in a large roasting tray and finely grate in the zest of the lemon and the remaining garlic clove. Sprinkle over the remaining ½ teaspoon of oregano, season generously and squeeze over the juice of the lemon. Toss everything together, then pour a couple of tablespoons of water into the base of the tray. Divide the beef into four equal patties; you want to flatten them out quite a bit, as they will shrink in the oven. Nestle the burgers in among the potatoes and drizzle over a final bit of olive oil.
3. Cover the tray tightly with foil and bake until the beef is partially browned, 10 to 12 minutes. Remove the foil and cook until the potatoes are golden and the biftekia are well crusted and cooked through, 30 to 35 minutes. Finish by scattering over the remaining parsley.
Nutrition Facts
- 458 calories
- 23g fat
- 40g carbs
- 25g protein
- 5g sugars
