What's in a name?As you can see we couldn't wait to dig in no matter what this dish is called!!!!I had read that this is often translated in Greek restaurants as "steak". But while it is definitely made of beef it is more of a burger than a steak....although what about Salisbury Steak which is also made of ground beef? I am also told that this is not the case so I'll go back to being confused...wink...wink...
I do know that "Yemisto" is Greek for "filled" or "stuffed". Take away the feta cheese, and you have just bifteki.
It is not quite a burger and not a steak burger because this requires a bun....at least in my humble opinion....which leads to more confusion...insert photo of Val scratching her head here. The bottom line is I will have to have the opinion of my Greek friends for this one because I also sometimes see it as biftekia with an "a" as well. (I am a little less consfused thanks to my blog sister Ivy who tells me biftekia is plural..yay I can have more than one!!!!!)
Nevertheless...whatever you want to call it...or not... it is a wonderful addition to any meal!!!!! I will stick to "Stuffed Burger with Feta and Herbs".....Val's translation.
The recipe calls for grilling but the bifteki can be cooked on the stovetop as well. It's the perfect meal for the last few warm summer evenings of the season.
**Stuffed Burgers with Feta & Herbs (Biftekia Yemista)**
2 pounds of lean ground beef
1 medium onion, grated or minced
1 tablespoon of olive oil
2 teaspoons of dried Greek oregano
1 teaspoon of sea salt
1 teaspoon of freshly ground pepper
1 tablespoon of sweet paprika
2 eggs
2 tablespoons of dried breadcrumbs
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Stuffing:
1/2 pound of feta cheese, finely diced
1 tablespoon of fresh flat-leaf parsley, finely chopped
1/4 cup of spring onions, finely chopped
4 cloves of garlic, minced
Yogurt Feta Sauce
1 cup of strained yogurt
1 tsp of extra virgin olive oil
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In a large mixing bowl, combine the ground beef, onion, olive oil, oregano, salt, pepper, paprika, eggs, and breadcrumbs. Work together by hand until well blended. Form into 12 thin patties.
In a small bowl, combine the feta, parsley, spring onions, and garlic, and stir until well blended.
Using 1/2 of the filling mixture place a spoonful of the cheese mixture in the middle of 6 of the meat patties. Place the remaining 6 patties on top, pinching around the edges to seal well.
Mix the remaining 1/2 of the stuffing mixture with 1 cup strained yogurt asndf 1 tsp extra virgin olive oil. Cover and refrigerate until ready to use.
Grill the burgers over medium coals for 6-10 minutes per side and serve with the herb yogurt.
Alternative cooking method: Heat 2 T of olive oil in a heavy-bottomed frying pan or skillet and cook the burgers over medium heat for 6-10 minutes, testing for doneness.
Serves 6
I also saw a similar bifteki on the blog Porcini Chronicles . Check it out. You will be glad you did!!!!!!!!!
