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Opa! Make it a Greek dinner with bifteki and tzatziki

March 9, 2025

Back in the ’90s, the Greek side of my husband’s family would frequent a Greek restaurant in Salt Lake City. My in-laws were chummy with the owner, George.

One of our favorite dishes was bifteki, or Greek beef patties, and after years of requesting his recipe, I finally got it from George after he retired.

Carla Vigos, Laguna Woods Globe cooking columnist
(Courtesy photo)

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Carla Vigos, Laguna Woods Globe cooking columnist
(Courtesy photo)

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Bifteki has become a family favorite. I make a big batch and freeze the meat for future use. It is very flavorful.

The meat is formed into oblong shapes, instead of round patties, and served with tzatziki sauce. You can buy your own tzatziki or use the recipe that was handed down to me. I serve bifteki with a Greek potato salad. Opa!

Any questions or comments, email me at [email protected].

Bifteki

INGREDIENTS

21/2 pounds of ground beef 80% lean

2 eggs

Scant tablespoon garlic powder

Scant tablespoon onion powder

Scant tablespoon cumin

1 tablespoon ground oregano

2 tablespoons Worcestershire sauce

21/2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon Italian seasoning

1 small onion

2 Roma tomatoes

DIRECTIONS

Finely chop the onion and tomatoes and drain through a sieve. Put mixture in a large bowl with the rest of the ingredients. Hand mix and form the meat into oblong shapes. I use 1/3 pound of meat per serving.

In a large fry pan, heat 1 tablespoon of olive oil. On medium heat, fry the meat like you would a burger.

If you’re not using all the meat, form it into oblong shapes and freeze. They will be ready to go when thawed for another meal.

Serve with tzatziki.

Tzatziki

INGREDIENTS

1 small English seedless cucumber or 1 regular cucumber, seeds removed

1 cup Greek yogurt or sour cream

1/2 cup mayonnaise

1/4 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried dill or 1 teaspoon fresh dill

3 tablespoons lemon juice

11/2 teaspoons white vinegar

1 teaspoon olive oil

DIRECTIONS

Peel and grate English cucumber. I use a mini processor. Put the pulp between paper towels. Press and drain till most of the moisture is absorbed.

In a bowl, place the cucumber and the rest of the ingredients. Mix well, taste and adjust seasoning. Leftovers are great as a dip for potato chips.

Opa! Make it a Greek dinner with bifteki and tzatziki Orange County Register

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Opa! Make it a Greek dinner with bifteki and tzatziki

Bifteki

Tzatziki

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