Lean Beef Biftekia Style Burgers

Name: Lean Beef Biftekia Style Burgers with lemon potatoes and Greek salad
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 240 grams Irish Lean Beef Mince; 1 sachet(s) Dried Oregano; 1 pack(s) Breadcrumbs; 100 grams Greek Style Cheese; 600 grams Potatoes; 1 unit(s) Lemon; 2 unit(s) Garlic; 1 unit(s) Onion; 2 unit(s) Tomato; 1 unit(s) Cucumber; 1 sachet(s) Beef Stock; 5 grams Cornflour; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with lemon potatoes and Greek salad

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Bifteki is a traditional Greek dish that's similar to a classic burger, also featuring lemony potatoes. This is our take on the Greek classic with another staple—Greek salad—accompanying.

Tags:

Family Friendly

•Protein Rich

Allergens:

Hvede

•Milk

The quantities provided above are averages only.

Total40 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

240 grams

Irish Lean Beef Mince

1 sachet(s)

Dried Oregano

1 pack(s)

Breadcrumbs

100 grams

Greek Style Cheese

600 grams

Potatoes

1 unit(s)

Lemon

2 unit(s)

Garlic

1 unit(s)

Onion

2 unit(s)

Tomato

1 unit(s)

Cucumber

1 sachet(s)

Beef Stock

5 grams

Cornflour

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2752 kJ

Energy (kcal)658 kcal

Fat18.6 g

of which saturates11.1 g

Carbohydrate85.1 g

of which sugars12.6 g

Dietary Fiber3.8 g

Protein44.9 g

Salt6.7 g

Potassium457.1 mg

Calcium47.2 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray.
Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine 2 tbsp water (per 2P), the mince, half the oregano, half the garlic, half the Greek style cheese and the breadcrumbs.
Season with salt and pepper and mix together by hand.
Roll into evenly-sized balls, then shape into 2cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: Burgers will shrink a little during cooking.

Pop the burgers on a separate lined baking tray.
Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.

Halve, peel and chop the onion into small pieces. Zest and juice the lemon.
Dissolve 5g cornflour (per 2P) in 200ml cold water (per 2P).
Place a pot over medium-high heat with a drizzle of oil.
Fry the onion until softened, stirring occasionally, 4-5 mins. Add remaining garlic, remaining oregano, cornflour mixture, stock, ½ tsp sugar (per 2P), lemon zest and 1 tbsp lemon juice (per 2P).
Bring to a boil and simmer until thickened, 4-5 mins. Taste and season with salt and pepper.

Cut the tomato into 2cm chunks.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Toss the cucumber and tomato with a drizzle of oil and remaining lemon juice to taste. Season to taste with salt and pepper.
Once the potatoes are cooked, toss with the lemon sauce.