Beefteki yemista me feta tyri, Stuffed Beef Burgers with Feta Cheese
In two weeks from Monday (yesterday) it will be Clean or “Pure” Monday (the start of Greek Lent) and this officially begins the season of fasting. The fasting ranges from extreme devotion, traditionally meaning abstaining from all meats and seafoods, dairy, and oils; moderate fasting and abstaining from either meats or dairy; and occasional fasting and refraining from your choice of something, maybe chocolate and sweets. This is technically the last week of food indulgences. Two weeks before Lent, you are urged to give up meat, and one week before, you give up dairy, this is to allow your body time to adjust. I personally am going to definitely abstain from meat and I will try my hardest to not eat dairy or oil, but the last one will be the most difficult I think. I am going to at least try to only use only olive oil and no butters, margarines, or other oils. We will see how it goes, unfortunately I have never been great at discipline and abiding by the rules. BUT, don’t worry about my recipes getting too boring, I have a few un-Lent recipes already made and waiting to be posted for you, and I plan on getting a bit more creative in the kitchen!
If you have eaten many Greek meals, this should be high on your list of favorites. Unlike the traditional American
hamburger, these juicy and tender beef burgers are typically served without bread (although it is common to eat in a pita on the go). They are, however, commonly served with Greek oven potatoes The combination of meat + potatoes + tzatziki
is an unbeatable combination.
Stuffed Beefteki Recipe:
1 lb. ground beef of choice
dashes of Greek oregano and fresh parsley (and mint, optional)
1-2 slices of bread, or breadcrumbs
1 small onion, grated or processed
1 egg, beaten
1-2 T. Greek yogurt
1 T. EVOO
Heat indoor/outdoor grill and oven to 175°/350°. Mix all together (except feta) very well by hand, making sure everything is even distributed. Divide into patties of desired size and place feta in the middle, sealing into a pocket to conceal the cheese. Grill both sides to mark the meat and seal in the juices, then move to hot oven with potatoes.
Greek Oven Potatoes Recipe:
1-2 lbs. potatoes, cleaned, peeled, sliced
3-4 T. EVOO
1/8 – 1/4 cup broth, of choice or 1/2seasoning cube
1/2 T. garlic, minced
1 T. Greek oregano
1-2 T. yellow mustard
1-2 lemons, juiced
Heat oven to 175°/350° and prepare potatoes. Add the oil, seasonings, mustard, and juice to a large bowl and mix well. Coat the potatoes until covered and then place in a baking dish. Carefully pour the broth into the bottom of the dish, without pouring over the potatoes and rinsing the seasonings off. Begin baking the potatoes and prepare the beefteki. Let the potatoes cook for a good 20-25 minutes while you make the meat, stir the potatoes before placing the meat on top, they should be slightly tender. Continue to cook another 20ish minutes until the beefteki is cooked all the way through. Serve together immediately with purple onion, tsatziki, and fresh lemon. Amazingly delicious!
This is not only an easy meal to prepare, but a very filling one when you have a dinner party or want your kiddos to eat a good meal! You just really can’t go wrong here, try it and let me know how much you liked it?