Greek Biftekia: A Savoury Delight from Greece’s Grilled Cuisine
There’s something magical about the aroma of sizzling meat on a grill, a quintessential part of Greek cuisine. One of the most beloved and comforting dishes in Greece’s culinary repertoire is Biftekia—a flavorful Greek-style burger patty that is packed with aromatic herbs, sometimes a little spices, and a whole lot of character. Unlike your typical burger, Biftekia are crafted with a unique mix of ingredients, making them tender, juicy, and full of Greek flavour.

What Are Biftekia?
At its core, Biftekia are Greek-style meat patties, typically made with ground beef or a combination of ground beef and pork. These flavourful patties are seasoned with a range of herbs such as oregano, fresh mint, garlic, onion, and parsley—to create a deeply savoury flavour profile. They are then grilled or pan-fried to perfection, creating a crispy, golden crust on the outside while keeping the inside juicy and tender.
In Greece, Biftekia are commonly served with sides such as fries, salads, or rice, and they often make an appearance in casual family meals, BBQ gatherings, or tavernas (Greek restaurants), theyre even the ultimate kids meal, too. It’s the kind of dish that brings people together.
Greek Biftekia are quite different from hamburgers, as they are not just seasoned with salt and pepper. Instead, they’re enhanced with fresh herbs and onions. This is why Biftekia stand apart—they are infused with layers of flavour and have a wonderful herbaceous richness.
Herbs
I can't have Biftekia without fresh herbs mixed through the mince, and my favourites are mint and parsley. They bring a delicious freshness to these burgers.
Binders
We always use egg and breadcrumbs as binders for our Biftekia. If you don't eat eggs, you can skip it from the recipe but there is a possibility the Biftekia may not hold as well as they should. Feel free to use your favourite type of breadcrumb, even gluten free if needed.
Biftekia stuffed with Cheese
If you'd like to stuff the Biftekia with cheese, just follow the recipe as documented and place a piece of Feta or Kefalograviera in the mixture as you form the patty.
Oil
I’m a traditional Greek who only uses Extra Virgin Olive Oil for frying. Yes, you need to maintain the heat, but I always keep mine at a medium heat setting (number 6 or 7 on my induction cooktop) that stays around 180°C. The smoke point for Extra virgin olive oil is 210°C, and it only becomes an issue if you repeatedly use the same olive oil for frying over and over again that has reached or passed that temperature.

BIFTEKIA | Juicy Greek Burgers
Mary PolitisIngredients
- 800 g beef mince
- 1 large onion grated or finely chopped
- 2-3 cloves garlic grated
- 1/2 cup breadcrumbs
- 1/4 cup fresh mint chopped
- 1/4 cup fresh parsley chopped
- 1 egg
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil
- 1/3 cup Extra virgin olive oil for frying
- 1 lemon cut into wedges for serving
Instructions
- Combine all ingredients into a large bowl and work it well with your hands.
- Create patties with the mixture around the size of your palm.
- Grill on medium-high heat in the extra virgin olive oil for 2-3 minutes on each side. Squeeze with lemon before serving.
- Recipes make approximately 13-15 Biftekia.