Biftekia (Greek Meat Patties, gluten-free)
These gluten-free BIFTEKIA - Greek Meat Patties - are tender, juicy, and packed with flavour! Made with fresh herbs, garlic, and onion, they’re bursting with Mediterranean goodness and have a beautifully golden, crispy exterior. The secret to their incredible texture? Blending the aromatics into a fine mixture before combining them with the beef to keep them juicy and tasty. These are so easy to make in a pan and pair perfectly with a fresh tomato salad, a side of tzatziki, or traditional boiled horta (greens). Whether served on their own, in a pita wrap, or as part of a Greek feast, they’re sure to be a hit. Let's start cooking!
The Story Behind the Recipe
Biftekia have always been one of my favourite Greek dishes since I was little. I remember the irresistible aroma of herbs and garlic filling the kitchen as they sizzled away in the pan. They were tender, juicy, and so tasty - a true comfort food.
But when my daughter was diagnosed with coeliac disease, I had to rethink the recipe. Traditional biftekia use breadcrumbs to help bind the mixture and keep it moist, but I found that gluten-free breadcrumbs tend to absorb more moisture, making the patties drier. That’s when I discovered the secret: blending the garlic, onion, and herbs into a fine mixture before adding them to the beef. This not only locks in the flavour but also keeps the biftekia beautifully juicy. Now, it’s a recipe we enjoy together as a family, and I hope you love it just as much as we do!
Watch How to Make It
Helpful Tips for Perfect Biftekia
✔ Size & Thickness: Shape the biftekia into 1cm thick, 6–7cm wide patties. This size ensures they cook evenly while staying juicy inside and developing a golden crust outside.
✔ No Food Processor? No Problem! If you don’t have a food processor, grate the onion and garlic and finely chop the herbs by hand. This method works just as well to distribute the flavours throughout the mixture.
✔ Use Olive Oil for Frying: Traditionally, biftekia are shallow-fried in extra virgin olive oil, which enhances their flavour and helps create that beautiful golden crust.
What to serve with BIFTEKIA
Biftekia (Greek Meat Patties, gluten-free)
Prep Time: 10 minutes
Cook Time: 15 minutes (cook in 2 batches)
Makes: 12
Serves: 4–6
INGREDIENTS
500g minced beef
2 tablespoons red wine vinegar
3 large garlic cloves, peeled
1 large red onion, peeled and quartered
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
1 egg
2 teaspoons dried oregano, rubbed to activate the aroma
2 teaspoons salt
1 teaspoon pepper
½ cup (about 50g) gluten-free breadcrumbs
Olive oil for frying
Juice of ½ lemon
INSTRUCTIONS
1. Prepare the Aromatic Mixture: Place the red wine vinegar, garlic, onion, parsley, mint, oregano, salt, and pepper into a food processor. Blitz until finely chopped. Alternatively, grate the garlic and onion, and finely chop the herbs by hand.
2. Combine the Ingredients: In a large mixing bowl, add the minced beef. Stir in the processed (or hand-chopped) herb mixture. Add the egg and gluten-free breadcrumbs, then use your hands to mix until well combined.
3. Shape the Patties: Divide the mixture into 12 equal portions. Shape each portion into a flat patty, approximately 1cm+ thick and 7cm wide.
4. Heat the Oil and Cook the Patties: Heat a generous amount of olive oil in a large frying pan over medium heat. Working in two batches, fry the biftekia for 3 minutes per side, or until golden brown and cooked through. Transfer the cooked biftekia to a tray lined with kitchen paper towels to drain any excess oil. Squeeze fresh lemon juice over the patties while they are still warm for an extra burst of flavour.
5. Serve and Enjoy
Serve with Greek tzatziki and a fresh Greek salad. Alternatively, enjoy them on their own as an appetiser or in a gluten-free pita wrap with salad and grated kasseri cheese.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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