Bifteki (Greek Stuffed Beef Patties)

Preparation

1. Sweat the onion in olive oil until translucent and leave to cool. Soak the roll in water, squeeze it out well and tear it into small pieces.
2. In a bowl, mix the mince, onion, bread, parsley, oregano, eggs, cumin, allspice, salt and pepper into an even mixture.
3. Spread out a piece of foil, and with wet hands press a quarter of the meat mixture on it into a flat square of about 10 x 10 cm. Put a quarter of the feta in the middle.
4. Using the foil, fold the meat over the cheese, press the edges together firmly and shape into a patty. Make four bifteki this way.
5. Take the bifteki out of the foil and fry in olive oil in a grill pan for about 4 minutes on each side, until cooked through and the cheese is soft.
6. Serve hot, with coleslaw, tzatziki and rice or chips.

Drink with it

• Red wine · excellent match

  Agiorgitiko from Nemea or Xinomavro, lightly chilled

  Juicy cherry fruit and soft tannins suit the fried beef mince, and the allspice and cumin find their spice echoed in the wine.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · excellent match

  Dry rosé from Greece or the south of France, well chilled

  Fruit and freshness balance the fried mince and salty feta, and the rosé's spiciness carries the oregano and cumin.

• White wine · good match

  Assyrtiko

  Tight acidity and salinity answer the feta and the frying fat.

• Pale lager · good match

  Light lager, ice cold

  Carbonation cuts through the fat of the mince and cheese, and the light body lets the herbs come through.

  Pils or Helles: What's the Difference? ↗