Blue Shutter Taverna · Main dishes

Feta-Stuffed Bifteki with Oregano Fries & Lemon Yogurt

Name: Feta-Stuffed Bifteki with Oregano Fries & Lemon Yogurt
Total time: 70 min
Yield: 4 servings
Ingredients: 900 g Russet potatoes; 5 tbsp Extra virgin olive oil; 2 tsp Salt; 400 g Lean ground beef; 200 g Ground pork; 1 whole Yellow onion; 2 cloves Garlic; 40 g Fresh breadcrumbs (from day-old bread); 1 whole Eggs; 15 g Fresh parsley; 5 g Fresh mint leaves; 2 tsp Dried oregano; 0.5 tsp Ground cumin; 0.5 tsp Black pepper; 120 g Feta cheese (block); 200 g Plain Greek yogurt; 1 whole Lemon; 2 whole Ripe tomatoes; 0.5 whole Red onion

Juicy herb-flecked beef and pork patties hiding a molten pocket of feta, seared until browned and served with crisp oven fries tossed in oregano and lemon zest, plus a cool lemon yogurt.

70 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Russet potatoes900 g
Extra virgin olive oil5 tbsp
Salt2 tsp
Lean ground beef400 g
Ground pork200 g
Yellow onion1 whole
Garlic2 cloves
Fresh breadcrumbs (from day-old bread)40 g
Eggs1 whole
Fresh parsley15 g
Fresh mint leaves5 g
Dried oregano2 tsp
Ground cumin0.5 tsp
Black pepper0.5 tsp
Feta cheese (block)120 g
Plain Greek yogurt200 g
Lemon1 whole
Ripe tomatoes2 whole
Red onion0.5 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (feta, yogurt), egg and wheat (breadcrumbs).

Method

Start the fries

Heat the oven to 220°C (425°F) and line two baking sheets. Cut the potatoes into 1 cm batons, soak in cold water for 10 minutes, then drain and dry them very well on a tea towel. Toss with 3 tbsp olive oil and 1/2 tsp salt, spread in a single layer and roast for 35–40 minutes, turning halfway, until golden and crisp.

Mix the bifteki

Coarsely grate the onion and squeeze out its juice. In a large bowl, combine the beef, pork, onion, finely grated garlic, breadcrumbs, egg, chopped parsley and mint, 1 tsp oregano, the cumin, 1 tsp salt and the pepper. Knead with your hands for 1–2 minutes, until the mixture turns sticky and holds together. Divide into 8 equal portions.

Stuff with feta

Cut the feta into 4 flat slabs. Flatten one portion of meat into a 10 cm round, lay a feta slab in the middle, cover with a second round and pinch the edges firmly to seal. Shape into an oval patty about 2.5 cm thick. Repeat to make 4 bifteki, then chill for 10 minutes. Wash your hands and any surface the raw meat touched.

Cook until safe

Heat 1 tbsp olive oil in a large heavy skillet or grill pan over medium heat. Cook the bifteki for 6–7 minutes per side, until well browned. If they are not done yet, move them to a tray and finish in the oven for 5–8 minutes. Push an instant-read thermometer into the meat, not the cheese pocket: it must read 71°C (160°F). Rest on a clean plate for 3 minutes.

Finish and serve

Toss the hot fries with the remaining 1 tsp oregano, the finely grated zest of the lemon and 1/4 tsp salt. Stir the yogurt with 1 tbsp lemon juice, the last 1 tbsp olive oil and the remaining 1/4 tsp salt. Serve the bifteki with the fries, lemon yogurt, sliced tomatoes, thinly sliced red onion and the rest of the lemon in wedges.

Seal the edges well to keep the feta inside; if a little escapes, it simply caramelizes in the pan. Use a thermometer rather than colour, because ground meat can stay pink when it is safe or turn brown before it is cooked through.

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