Mpiftekia, pronounced beef-TE-kya, which are Greek homemade burgers, can be shaped round, oblong or even wrapped around a skewer and grilled.
They are ideal for those who are on a diet provided the meat is lean and served with a salad.
There is a huge difference between homemade beef burgers, using good quality meat and no preservatives and store-bought burgers . You know what ingredients are in there.
Not everyone in the family is watching their weight, so I spoil them with Fried potatoes, the Greek way (fried in olive oil) or healthier roasted potatoes wrapped in parchment paper, regular Tzatziki or Avocado Tzatziki and Tyropitakia (feta triangles).
My children prefer them the American way, in a bun with ketchup, some vegetables such as lettuce, tomato, onion slices mixed with parsley and pickled cucumbers and sometimes I also make some caramelized onions.
The burgers I made are around 200 grams each, uncooked. I am not on a diet but like to eat healthy. If you are on a diet you can make your burgers around 150 grams each.
You can grill the burgers on an electric bbq, over charcoal, in the oven or on the stove top using a cast iron pan.
To light the charcoal:
- Put the charcoal in a pyramid at the bottom of the grill.
- Add lighter fluid to the charcoal and light the charcoal.
- You are ready for charcoal grilling when they are mostly covered in ash and glow red with no visible flame. This will take about half an hour.
- Spread the charcoal out on the bottom of the grill.
- 1 kilo ground veal
- 2 medium onions
- 4 slices toast bread with the crust, ground
- 1/4 cup olive oil
- ½ cup chopped parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon salt
- Freshly grated black pepper
- A pinch of oregano
- A pinch of thyme
- Crumble the bread in a food processor. Add it to the minced meat.
- Puree the onion with a little olive oil in a food processor.
- Add the remaining ingredients and mix well.
- Shape the burgers. (If you want to store them in the freezer wrap them with cling film). Refrigerate until ready to grill.
- Put the burgers on the grill and cook on both sides for ten minutes.
- If not barbecuing, lay an aluminum foil on the grill of your oven and bake near the grill for about 15 minutes. Turn them over and simultaneously remove the foil.
- Bake on the other side for 5 more minutes.
- To cook them in a cast iron skillet, heat the pan very well. Put the burgers and wait until they change colour from pink to grey, reaching the middle. Then turn them over and cook on the other side as well and cook for five more minutes.
- Serve with some rice, potato chips or salad.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 500 Total Fat: 30g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 128mg Sodium: 1519mg Carbohydrates: 15g Fiber: 1g Sugar: 2g Protein: 45g
You can find this and many more Greek recipes in my cookbook “More Than A Greek Salad”, and “Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!” both available on all Amazon stores.
Other relevant recipes:
Kopiaste and Kali Orexi,