Greek bifteki with mushrooms and roasted vegetables
From the foundersAlexander Eriksson·Founder & CEO
Herby Greek-style patties made with mixed beef and pork mince, served with roasted tomatoes, mushrooms and a tangy tzatziki.
Ingredients
2 servings
- 500 gbeef and pork mince
- 250 gMushrooms
- 300 gBaby plum tomatoes
- 60 gfeta cheese 15%
- 1 stonion
- 3 stgarlic cloves
- 150 gGreek yoghurt 10%
- 0.5 stcucumber
- 1 mskolive oil
- 1 mskdried oregano
- 0.5 stlemon
How to make it
- 1
Preheat the oven to 225°C.
- 2
Coarsely grate half the cucumber and squeeze out the liquid thoroughly. Mix with Greek yoghurt, 1 finely grated garlic clove, a squeeze of lemon juice, salt and pepper to make tzatziki. Chill in the fridge.
- 3
Finely grate the onion and 1 garlic clove. Mix the mince with the onion, garlic, oregano, lemon zest, 1 tsp salt and black pepper.
- 4
Shape the mince into 4 large oval patties. Tuck a piece of feta into the centre of each patty and seal the mince around the cheese filling.
- 5
Quarter the mushrooms and spread them on a baking tray with the baby plum tomatoes. Drizzle over half the olive oil and season with salt and pepper.
- 6
Heat the rest of the olive oil in a frying pan and sear the patties well all over, about 2 minutes per side.
- 7
Transfer the patties to the tray with the vegetables and bake in the oven for 10-12 minutes until the patties are cooked through and the tomatoes are soft.
- 8
Serve the Greek patties with the roasted mushrooms, tomatoes and a generous dollop of tzatziki.
Kitchen tips
- Squeeze the liquid out of the grated onion before mixing it into the mince so the patties hold together better without egg or breadcrumbs.
- Finish by squeezing a little fresh lemon juice over the roasted tomatoes for extra acidity and freshness.
AI-generated content. Always verify ingredients and allergen information yourself.
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