Bifteki
Servings: 6 People
Ingredients
- 1.2 kg Beef , Chuck and off the bone shank, double minced
- 1 Red Onion , grated
- 5 Slices White Bread , gently cooked in the oven and turned into breadcrumbs
- 2 Medium Tomatoes , halved, seeded and grated
- 2 Large Eggs
- ½ cup fresh Parsley , leaves picked and finely chopped
- 2 tbsp Dijon Mustard , or normal yellow mustard
- 2 tbsp EVOO , extra virgin olive oil
- 1 tsp Sweet Paprika , not smoked
- 1 tbsp Oregano , ground
- 2 tsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Preheat the oven to 220°C, grill-broiler on, rack set at the top.
- Use a large bowl where you mix all the ingredients. Form the burgers into large tennis size balls, about 125g each, and place in an oven proof tray that has been lightly oiled. Press down the burgers and make a small dent in the middle as they tend to rise, and this will compensate their rise and stay flat.
- Place in the oven and cook for 5-7’ and until nicely charred. Flip and cook for 5’ more to get a nice char on their other side.
- Serve on pitta bread with cabbage salad, some sliced tomatoes and tzatziki.