Keftedes are simply Greek hamburgers. You’ve probably already tried a keftai at a burger joint. You know the ones… where there’s always a souvlaki and a home burger on the menu? Chances are the home burger is from a recipe from the greek owners!
Keftedes are versatile in Greek cuisine. They can be the meat portion of a meal or just an appetizer/meze or a part of a huge Greek onslaught of BBQ’ed meat.
I’m not reinventing the wheel here but some basics should be followed when making Keftedes:
- Grill them and if frying, dredge lightly in flour and shallow dry. Baking on a tray works well as well.
- Allow the ground meat mixture to marry, the longer – the better a result.
- Brush and oil your grill. Dirty, crusty and dry grills will cause your meat to stick…every time.
- Test your batch to see if seasoning needs adjustments. Before I go & grill a tray of keftedes, I always make a little meatball and fry it so I can taste and see if I need to add any seasoning or spices.
1 kg. of lean ground beef
2 medium onions, box grated
3 slices of bread, soaked in milk and hand squeezed and then crumbled
1 tsp of garlic powder/1 tbsp grated fresh garlic
1 large egg (for binding)
1/2 tsp. dried mint
2 tsp dried oregano
1 tsp chopped parsley
pinch of cumin
salt & pepper to taste
- Combine all the ingredients in a bowl and mix well using your hands.
- Form palm-sized patties with your hands and reserve in a platter. Cover with cling-wrap and refrigerate for at least 4 hours.
- Before grilling, allow the keftedes to come back to room temperature. Grill on medium-high heat cook for3-4 minutes a side.
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