Greek Burgers (referring to the ground beef patties this time, if you're looking for a burger with a bread bun and all, see this recipe) are a staple weekday food here in Greece. They're made with ground beef and baked in the oven along with potatoes.
It's a Greek thing to often cook the meat along with the potatoes. Just like we do with Baked Pork Chops or Baked Chicken. The potatoes get a lot more flavorful, and well, it's much easier and effortless making dinner this way!
Greeks simply love Mpiftekia. Whether they're grilled, pan-fried, or baked in the oven like this. And also, in any other similar form they come in, like saucy meatballs, fried meatballs, keftedes, etc.
How To Make Mpiftekia
Mpiftekia are made by kneading together the ground meat along with olive oil, egg, breadcrumbs (you can use stale bread soaked in water instead), minced onion, garlic, and a few herbs like parsley, thyme. Some people like to use fresh mint leaves but I prefer using those in Keftedakia instead (they go better with strong spices).
You knead this mixture for 3-4 minutes so everything gets mixed together well. Then shape into round balls that you tap lightly with your hands to flatten a bit. Place in a sheet-pan along with the potatoes, small bits of garlic, olive oil, a little bit of water, dried oregano sprinkled on top, and bake.
I like to add bite-sized pieces of tomatoes and peppers in the pan here and there. They give such a nice flavor both to the potatoes and the burgers.
SERVE WITH ⬇
Nothing could go more nicely with these Greek burgers than a classic Greek salad and some Tzatziki. But a Spicy Whipped Feta Dip or a Spicy Baked Feta In Foil goes great as well.
Turn them into a delicious burger →
Or make a wrap with homemade pita bread →
Greek Burgers And Potatoes (Mpiftekia Me Patates)
For The Burger Mixture:
- 1 Kg / 2 lb + 3 oz lean ground beef
- ½ large onion minced
- 3 large garlic cloves coarsely chopped
- 1 large egg
- 6 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 75 grams / 2.6 oz ground breadcrumbs
- 150 ml water
- a handful of parsley
- 1 teaspoon thyme (either fresh or dried)
- 750 grams / 1 lb + 10 oz potatoes peeled + cut into wedges
- 2 green bell peppers cut into bite-sized squares
- 2 tomatoes cut into bite-sized squares
- 10 tablespoons olive oil
- 1 tablespoon dried oregano
- 2 garlic cloves cut into thick slices
- kosher salt + freshly ground pepper
For The Burger Mixture:
- Place all of the ingredients for the burger mixture in a large mixing bowl and season with kosher salt and ground pepper. Knead for 3-4 minutes until everything combines.
- Take bits of the mixture (about 160 grams / 5.6 oz) each and shape into a round ball. Then pat lightly to flatten the top and bottom surface a bit. Place in a large baking pan or a sheet pan.
Garnish & Bake:
- Preheat oven to 230°C / 446°F.
- Place the potato wedges all around the burgers. Toss the bell pepper, tomato, and garlic pieces here and there. Drizzle the olive oil on top. Season the potatoes with kosher salt and freshly ground pepper.
- Sprinkle the dried oregano all over the burgers and the potatoes.
- Cover the bottom of the pan with 1 cm / 0.4-inch of water.
- Bake for about 50 minutes flipping the burgers at least once. Or until they get a nice brown color on top.
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