Greek Main Courses
Bifteki Recipe (Greek Stuffed Burger Patties)
Μπιφτέκι bif-TEH-kee · Bifteki
Photo: Bifteki mit frittierten Kartoffeln und Tsatsiki (IMG 20250217 132109).jpg by Simon Legner (User:simon04), CC BY-SA 4.0. Placeholder until original photography is shot.
In short
Bifteki are thick Greek minced meat patties, seasoned with grated onion and herbs, often stuffed with a core of feta cheese, and grilled or pan-fried until charred outside with the feta melting inside. They are the Greek take on a burger patty, eaten with a knife and fork rather than in a bun.
Bifteki is a thick, well-seasoned minced meat patty, closer to a hand-formed steak than a fast-food burger, and it is a taverna standard right alongside souvlaki and paidakia. Many versions carry a core of feta hidden inside, so cutting into one reveals a pocket of melted, salty cheese rather than solid meat all the way through.
Grated onion, fresh herbs and sometimes a little soaked bread give the patty a softer, juicier texture than a plain beef burger, closer in spirit to a well-made meatball shaped flat and large. Served with a knife and fork, chips and a simple salad, rather than in a bun.
The stuffing technique is the only real skill here: sealing the feta inside completely so it cannot escape and burn on the grill, while keeping the patty thick enough that the meat cooks through properly around it.
Key preparation steps
- Mix minced meat with grated onion, herbs, and a little soaked bread.
- Divide and flatten into rounds, place feta in the centre of half.
- Sandwich and seal the edges completely around the cheese.
- Grill or pan-fry until charred outside and the feta has melted within.
The patty mixture
Minced beef, or a mix of beef and pork, with a generous amount of grated onion squeezed to remove excess liquid, chopped parsley and mint, and a little bread soaked in milk or water and squeezed dry, bound with an egg. This mixture is deliberately softer and wetter than a standard burger mix, which is what gives bifteki its characteristic juiciness.
Mix by hand rather than over-working it in a machine, and mix only until combined, since over-working any minced meat mixture makes the finished result dense and tough rather than tender.
Stuffing and sealing
Divide the mixture into portions and flatten each into a round about 1 cm thick. Place a piece of feta in the centre of half the rounds, then top with the remaining rounds and press and pinch the edges together firmly all the way round, sealing the cheese completely inside.
A poorly sealed patty leaks feta onto the grill the moment it starts to melt, which both wastes the cheese and can cause flare-ups. Take the extra minute to press the seam properly closed and smooth over any thin spots.
Cooking without losing the filling
Grill or pan-fry over a medium-high rather than fierce heat, which gives the meat time to cook through to the centre before the outside burns, and gives the feta time to melt gently rather than bursting out through a crust that formed too fast.
Handle the patties gently when turning, using a wide spatula rather than tongs, since tongs can pierce the seal and let the melting cheese escape. One turn only, if you can manage it, keeps the seal intact.
Tips from my kitchen
Seal the edges properly
A poorly pinched seam lets the feta leak out onto the grill as soon as it melts. Press and smooth the whole edge firmly closed.
Medium-high heat, not fierce
This gives the centre time to cook through and the feta time to melt gently, rather than the outside burning before either is done.
Turn with a spatula, not tongs
Tongs can pierce the seal and let the cheese escape. A wide spatula supports the whole patty for a cleaner single turn.
Bifteki Recipe (Greek Stuffed Burger Patties)
Μπιφτέκι · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 25m
- Cook
- 15m
- Total
- 40m
- Serves
- 4
Ingredients
Ingredients
Method
- In a large bowl, mix the minced meat, grated onion, soaked bread, egg, parsley and mint. Season well with salt and pepper and mix by hand until just combined, not over-worked.
- Divide the mixture into 8 equal portions and flatten each into a round about 1 cm thick.
- Place a slab of feta in the centre of 4 of the rounds. Top each with a second round and press and pinch the edges firmly together all the way round to seal the cheese inside completely.
- Reshape gently into a neat patty, smoothing over the sealed edge. Chill for 20 minutes to firm up.
- Heat the olive oil in a heavy pan, or heat a grill, to a medium-high heat.
- Cook the patties for 5 to 6 minutes per side, turning only once with a wide spatula, until well browned outside and cooked through, with the feta melted inside.
- Rest for 2 minutes before serving.
Nutrition, per 1 patty
- Calories
- 398
- Protein
- 28 g
- Carbs
- 6 g
- Fat
- 29 g
- Sat fat
- 12 g
- Fibre
- 0 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Bifteki
Can you make bifteki without stuffing it with feta?
Yes, a plain version with just the seasoned meat is equally traditional and common. The feta-stuffed version is simply one popular variation.
What do you serve with bifteki?
Chips or fried potatoes, a Greek salad, and often a dollop of tzatziki on the side are the standard accompaniments, eaten with a knife and fork rather than in a bun.
Can you bake bifteki instead of frying or grilling?
Yes, at 200C for around 20 to 25 minutes works well, though you lose some of the char a grill or hot pan gives the outside.
