Share Post

 

Eating healthy or being on a diet does not necessarily mean that you should eat bland and boring food.  I have been watching my diet and loosing weight just by eating a little bit healthier.    Maybe I have not lost many kilos but I am satisfied loosing 1 – 2 kilos a month, without being hungry.

I have a lot of posts with healthy diet food but as I will be taking a break during August, I will try in each post to give more than one recipes.  You can also find many healthy recipes with a comprehensive analysis of The Mediterranean Diet, in my cookbook “More Than a Greek Salad“.

Mpiftekia are the Greek burgers and although the word mpif (tekia) is derived from the word beef (steak), the French then called it bifteque and we translated it into mpifteki, now the Greek word generally means burgers.  Mpiftekia may be made with beef, pork or chicken or even veggies.

In Greece we do not eat them in a bun but we either cook them in the oven with potatoes, grill them in the oven or barbecue them and serve them with a salad and other side dishes.

At the beach

Kavouri Beach

Now that  it’s summer, we go to the beach most of the mornings and going to a decent beach near Athens, is about 40 – 45 km far, so it’s an hour to go and and an hour to come back, so I don’t want to spend much time cooking.

When I make burgers, I usually make a large quantity.  I form them into patties and then freeze them.  They are so easy to cook and make a very light meal if they are accompanied by a salad.  I just thaw them in the morning before going to the beach and when we come back, while I am preparing a salad or an other side dish, I grill them in a robot grill and they are ready in just fifteen minutes, without having to turn them over, as they are cooked with air which circulates under the meat as well.     If you grill them in the oven it will take more time, depending on your oven and if you barbecue them they only need a few minutes on each side.

I have made them many times this past month and I served them with either Vlita (amaranthus viridis) or potatoes and carrots wrapped in parchment paper and accompanied them with a cucumber salad.

 

Each burger I have made weighs 200 grams (uncooked), but it’s up to you to make them bigger or smaller, but this size is quite satisfying even for the men in the family.   I also made a batch with feta inside and for the stuffed ones I used the Tupperware Hamburger press.  I put half the amount of the meat, pressed it, then added a thin slice of feta, added the remaining meat and pressed it again.  It’s easier to enclose the feta inside but you can also do this by making the ground meat flat in your hand palm, putting the feta on top and then covering it on top, then shaping it into a patty.

When served hot, the feta oozes out of the meat making it delicious!

Mpiftekia (Hamburgers) – Recipe by Ivy

Preparation time: 20 minutes

Cooking time:20 minutes

Makes:12

Ingredients:

  • 2 kilos pork mince or mixed with veal mince
  • 2 onions, grated
  • 2 cloves garlic, crushed
  • 100 ml olive oil
  • 150 grams bread crumbs, grated in a food processor (or panko)
  • 1 tbsp Dijon mustard
  • 1 tbsp vinegar
  • 1/2 cup white dry wine
  • Salt and freshly ground pepper
  • 2 tbsp oregano
  • 1 cup parsley, finely chopped

Directions:

  1. Remove the crust from the bread and process it in a food processor. Put it in a large bowl.
    In the same food processor, add the onion, garlic and some olive oil and purée. Put it into the bowl.
  2. Add the mince, the remaining olive oil and all remaining ingredients and mix well.
    At this stage, we can divide them into portions of 200 grams each, wrap them in cling film and freeze them.
  3. Thaw before cooking.
  4. You can either bake them in the oven with potatoes or grill them on a cast iron griddle, under the grill of your oven or barbecue them.

mpiftekia sto fourno

In order to bake the burgers in the oven with potatoes and keep them juicy, we start by cooking the potatoes first.  After peeling and washing the potatoes, we cut them into wedges and season them with salt, pepper and oregano.  We put them in a baking tin and add 1 cup olive oil, 1/3 cup lemon juice and water to almost cover them.  When they are baked on the one side, we turn them over and when they are almost done, we make some room for the burgers and put them among the potatoes.  We continue cooking them until they brown on top.

 

Vlita amaranth greens washed

Vlita (Amaranthus viridis) is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as slender amaranth or green amaranth.

Vlita (βλήτα) is one of the varieties of “horta” or greens known in Greek cuisine which are boiled and served with olive oil, vinegar, salt and garlic or olive oil, salt and lemon juice.  I prefer the second dressing and have added some boiled potatoes and courgettes and served them with some grated feta on top.

Vlita with gavros

Vlita is a leafy salad with high nutritional value. It pairs well with grilled meat, fish, and other dishes.

Vlita (Boiled greens) with Zucchini

Preparation time: 30 minutes

Cooking time: about 20 minutes

Serves: about 6

Ingredients:

  • 1/2 kilo baby zucchini
  • 1 kilo of vlita (Amaranth)
  • Zucchini Flowers (if any)
  • 2 liters of water
  • 1 tbsp salt

To serve:

Olive oil, lemon juice, salt, pepper and oregano

Note: Those who are on a diet, only 1 tbsp olive oil per portion.

Directions:

  1. Clean the vegetables and remove the coarse stems. Wash them thoroughly as follows. In a large bowl or basin put water with vinegar (5 litres water to 4 tbsp wine vinegar) and let the leafy greens soak for half an hour in the water. Remove from the basin and discard the water.  (This is done in case there are insects on the greens).  Then rinse them twice. Wash the courgettes and remove the two edges. Remove the back side of the the zucchini flower as well as the stamen.
  2. Bring  the water to a boil, add salt and add the zucchini.  After five minutes test with a fork to see if can be pierced.   Once the fork can penetrate add the leafy greens and boil for 7-10 minutes (depending on how tender they are).
  3. Just before the end add the zucchini flowers and boil for 1 minute.
  4. Let them strain in colander and cool.   Cut the leafy greens into smaller pieces as well as the zucchini.

Serve warm or cold with olive oil, lemon juice, oregano and salt.

Note:  if you are on a diet add one tbsp olive oil per portion and as much lemon juice as you like.

Vlita with zucchini

Another lovely accompaniment is of course, tzatziki.

One day, when I made mpiftekia, I served them with a  Garlicky Cucumber Yoghurt salad.  I saw this recipe at Choosy Beggars and I knew I would love it as Cypriot cuisine has an influence from Lebanese cuisine as well.

A delicious salad which is similar to the Greek Tzatziki or Cypriot talatouri, but with all the juices in the cucumber, makes it very refreshing.

Garlicky Cucumber Salad with Yoghurt and Mint – Recipe Choosy Beggars

Preparation time: 10 minutes
Ingredients:

  • 2 small cucumbers
  • 250 ml yoghurt
  • 2 cloves garlic
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • A little lemon zest (optional)
  • 1 tbsp dried mint

 

Directions:

  1. Wash the cucumber, drain and chop into small cubes with the skin on.
  2. Put in a strainer with a little salt and leave it for half an hour to remove some of the water.
  3. Pound the garlic with salt and mix with yogurt, cucumbers, lemon juice, mint and olive oil.
  4. Refrigerate for a while before serving.

For a side dish, without a lot of calories, I make potatoes and carrots baked in parchment paper.

Patates sti Ladokolla

Roasted Potatoes in parchment paper

Preparation time: 10 minutes

Cooking time:

Servings: 4

Ingredients:

  • 2 potatoes, cut into wedges
  • 4 carrots, cut into thin slices (optional)
  • 1 tbsp olive oil
  • 2 tbsp water
  • Juice of 1 lemon (about ¼ cup lemon juice)
  • Salt, freshly ground pepper and oregano

Directions:

  1. Wash and peel the potatoes and carrots and cut them as above.
  2. Lay a large piece of aluminum foil and top with a grease proof paper.  Put the vegetables as well as the remaining ingredients and mix.
  3. Wrap the grease-proof paper and wrap them around in aluminum foil to prevent steam escaping and bake in preheated oven to 180 degrees for about 1 hour.
  4. Unfold the aluminum and grease-proof paper and let them cook some more until they roast.  Be careful not to spill the juices.

Mpifteki with baked potatoes

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Juicy Turkey Burgers

Mpiftekia (Greek Beefburgers)

Sheftalia in Cyprus Pita

Tzatziki or  Talatouri

Kopiaste

Kopiaste and Kali Orexi,

Share Post
Print Friendly
Share

Tags: , , , , , , , , , , , , , , , , , , , ,

23 Comments on Mpiftekia (Greek Feta Burgers) with Baked Potatoes, Vlita and Garlicky Cucumber Salad

  1. Peter G says:

    What a perfect combination Ivy! I love biftekia, vlita and the garlick, cucumber salad…m mouth is watering!

  2. City Girl says:

    These look great. I am fascinated by the amaranth leaves – have been wanting to find them (requires some looking here) and cook with them. THank you for the recipes :)

  3. Cynthia says:

    I’d love to have some of that food right now :)

  4. Rosa says:

    What a yummy meal! Just the kind of food I crave…

    I just wanted to let you know that we ate Kasseri cheese you gave me when we met. It was hyper delicious! I served it with homemade pita bread and a Turkish tomato salad… Thanks ever so much!

    Cheers,

    Rosa

  5. Adam says:

    You really have a great idea for those long days at the beach. This is perfect summer food, and really something to sit back and enjoy. Lovely yogurt spread too. So much better than that tomato stuff :)

  6. pixen says:

    Oh myyyyyyy…Vlita is my favourite vegetable which is another type of spinach in my country which I like it raw or stir-fried. In Japanese it’s called Horenso. I managed to find them when I was in Greece 2 weeks ago (I tried to email you to ask for your contact but they bounced back. Something’s wrong somewhere 😐 ) because last time, I saw it sold at the Agora Market by an elderly lady by the entrance.

    Your hamburger reminded me I haven’t eat hamburger since last 4 years! Not even the commercial burgers or homemades.

    I’m now trying to make souvlaki for tomorrow’s lunch 😀

  7. Ivy your burgers look delightful! I’m so glad that you liked the cucumber salad! It is certainly very redolent with Greek flavors, and I love how much cuisine cross over there is between the Middle East and the Mediterranean. Which is my way of saying that I love the way you cook and I wish I could camp out and cook with you for a week :)

  8. cheffresco says:

    This looks amazing! yummmm! Congrats on the weight loss!

  9. Liz says:

    I do the same thing with burgers! When you can just get a few burgers out of the freezer it is so handy! Perfect for this time of year as you say. I’m trying to keep my freezer empty for now. But I’ll be filling it up again when we move to Nafplio!

    I haven’t added Feta to mine before but you make it look so tasty I might have to give it a try. My hubby would love that!

  10. The feta layered in the burger sounds fantastic! I want to try this with ground chicken. And, the cucumber yogurt salad on the side looks delicious.

  11. Jude says:

    Yes, I’m very hungry now!! I want to make all of that now..thank you

  12. This looks delicious, Ivy, and I so prefer your version without the bun, so you can really taste the meat! I also make that cucumber salad all the time in the summer – it’s a standard in Russian cuisine, as well.

  13. Parita says:

    Wow thats a wonderful meal!

  14. Niki says:

    meat stuffed w/ feta?? That’s a yummy slice of food heaven for me!!!

  15. Hopie says:

    I didn’t have internet for a couple weeks, but I’m finally catching up on my blog reading and I’m glad I didn’t miss this entry! Feta stuffed burgers, yum! I’m bookmarking the cucumber salad too. Sounds delicious.

  16. Peter says:

    Ivy, the biftekia look delicious…it’s still morning here and I want this whole plate. That Tupperware device looks interesting too!

  17. […] Mpiftekia (stuffed hamburgers) […]

  18. […] Drain on paper towels and serve as is, with roasted vegetables and tzatziki or Garlicky cucumber yoghurt salad. […]

  19. Feta says:

    […] Mpiftekia (stuffed hamburgers) […]

  20. […] Vlita (amaranth) for example, are usually served with olive oil, lemon (or vinegar), garlic, oregano, and pepper. […]

  21. […] Mpiftekia (stuffed hamburgers) […]

  22. […] Tzatziki or Talatouri Purslane Tzatziki and Carrot Tzatziki Garlicky Cucumber Salad […]

  23. […] but unfortunately as I am still on a diet, I avoided the fried potatoes, olives and feta!  I ate mpifteki (Greek burger) and Greek salad and D ate a pork […]

Leave a Reply

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.