Recipe of Nicki Mytarea,
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 4-6 people):
500gr. of ground beef
500gr. of ground pork
3 slices of stale bread, soaked in some milk
2 large yellow onions, grated
1 clove of garlic, minced
1 egg
2 small green bell peppers, cut in medium rings
4-6 tbsp of sour Myzithra cheese (or Feta or see on top)
3 medium potatoes, peeled and cut in thin slices
3 slices of streaky bacon
½ tbsp of fresh oregano
salt
black pepper
½ a cup of olive oil
1 tbsp of butter
a few fresh sage leaves
Method:
In a non-stick frying pan cook the bacon slices (without any fat) until they are crispy and golden. Transfer on kitchen paper to drain and when cold, break it on small pieces. Leave aside for later.
Put in a large bowl the two meats, the bread well drained, 2 tbsp of olive oil, the onions and the garlic and knead with your hands to allow the ingredients to come together. Add the egg, the oregano, season with salt and pepper and continue kneading until you have a homogeneous mixture. Cover the bowl with cling film and leave in the fridge for 1 hour.
Preheat the oven to 200°C and brush with some oil a spacious oven pan.
Take the meat mixture out of the fridge and shape into rather thin burgers (oval or round). Get one, place on the centre a couple of pepper rings, 1 tbsp of cheese and cover with another burger. Work on the them with your hands so to make sure the filling is well enclosed.
Put the potato slices in a large ball and drizzle with the rest of the oil. Season with some salt and pepper and mix with your hands. Arrange the potatoes at the bottom of the pan and scatter on top the butter in small pieces.
Place the biftekia on top of the potatoes and put a sage leaf on top of each one. Put in the oven and cook for about 35-40 minutes, or until the burgers are cooked through and the potatoes start getting a nice golden colour with lightly charred edges.
Serve while the food is hot, scattering on top of each burger some bacon bits and accompany with green salad and fresh crusty bread.
500gr. of ground beef
500gr. of ground pork
3 slices of stale bread, soaked in some milk
2 large yellow onions, grated
1 clove of garlic, minced
1 egg
2 small green bell peppers, cut in medium rings
4-6 tbsp of sour Myzithra cheese (or Feta or see on top)
3 medium potatoes, peeled and cut in thin slices
3 slices of streaky bacon
½ tbsp of fresh oregano
salt
black pepper
½ a cup of olive oil
1 tbsp of butter
a few fresh sage leaves
Method:
In a non-stick frying pan cook the bacon slices (without any fat) until they are crispy and golden. Transfer on kitchen paper to drain and when cold, break it on small pieces. Leave aside for later.
Put in a large bowl the two meats, the bread well drained, 2 tbsp of olive oil, the onions and the garlic and knead with your hands to allow the ingredients to come together. Add the egg, the oregano, season with salt and pepper and continue kneading until you have a homogeneous mixture. Cover the bowl with cling film and leave in the fridge for 1 hour.
Preheat the oven to 200°C and brush with some oil a spacious oven pan.
Take the meat mixture out of the fridge and shape into rather thin burgers (oval or round). Get one, place on the centre a couple of pepper rings, 1 tbsp of cheese and cover with another burger. Work on the them with your hands so to make sure the filling is well enclosed.
Put the potato slices in a large ball and drizzle with the rest of the oil. Season with some salt and pepper and mix with your hands. Arrange the potatoes at the bottom of the pan and scatter on top the butter in small pieces.
Place the biftekia on top of the potatoes and put a sage leaf on top of each one. Put in the oven and cook for about 35-40 minutes, or until the burgers are cooked through and the potatoes start getting a nice golden colour with lightly charred edges.
Serve while the food is hot, scattering on top of each burger some bacon bits and accompany with green salad and fresh crusty bread.
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