| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 cup shredded cucumber, seeds discarded
- 2 cups plain Greek yogurt (see Cook’s Notes)
- 2 to 3 cloves garlic, minced
- 6 sprigs fresh dill, chopped
- 3 tablespoons white wine vinegar
- 4 tablespoons extra-virgin olive oil
- Salt and pepper, optional
- 1 1/2 pounds ground beef, 15 to 25-percent fat (the fattier, the tastier)
- 1 medium red onion, finely chopped
- 35 fresh mint leaves, chopped
- 1/2 pound manouri cheese, crumbled, or feta cheese
- 2 long baguettes, each one cut into 3 equal pieces, sliced open
- 1 to 3 tomatoes, depending on type or size, sliced
- 1 medium red onion, thinly sliced
- Salt and pepper
- Spanish smoked paprika, optional
Instructions
- For the tzatziki: Place the cucumber into a strainer or colander over a bowl and squeeze with your hands the shredded cucumber to release the liquid. When the liquid comes to a slow drip, set the strainer into a bowl and set the bowl in the refrigerator to continue to slowly drip for 30 minutes. Make sure the bottom of the strainer does not touch the bowl. (The purpose of straining the cucumber is important to retain the thick consistency of tzatziki sauce. You can either discard the cucumber liquid or reserve it to make a refreshing cucumber water drink.)
- Empty the yogurt into a medium bowl. Add the strained cucumber along with the garlic, dill, vinegar and oil into the bowl and gently mix with a whisk. When all the ingredients are equally distributed, your tzatziki sauce is ready. Season with salt and pepper, if using. (Sauce can be prepared a day in advance and refrigerated.)
- For the bifteki: In a medium bowl, add the ground beef, red onion and mint leaves. With your hands, work in all the ingredients until everything is equally distributed. Then add the crumbled cheese and mix, being careful not to overwork the mixture. You want the cheese to stay relatively chunky. Form into a loaf and cut into 6 equal pieces, about 5 ounces each. Form each piece into an oval-shaped meatball and then pat down to form an oval shaped patty. (Patties can be prepared a day in advance and refrigerated.)
- For the sandwich: Cook each patty on a hot charcoal grill or broiler for 2 to 3 minutes on each side until desired temperature is reached. (I like this patty cooked to medium, unlike my burgers that I prefer on the rare side.)
- Lightly toast the baguettes on the grill, if desired. Remove from the heat and then spread 1 tablespoon of tzatziki sauce on the top half of each baguette piece. When the patties are ready, remove from the heat and cut on a bias into 3 equal parts. Spread the cut pieces over the bottom half of the toasted baguette. Top the patty with sliced tomatoes and sliced red onions. Sprinkle some salt and pepper and Spanish smoked paprika, if using. Press both sides of the baguette together and enjoy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 858 |
| Total Fat | 47 g |
| Saturated Fat | 19 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 44 g |
| Cholesterol | 127 mg |
| Sodium | 1076 mg |
| Serving Size | 1 of 6 servings |
| Calories | 858 |
| Total Fat | 47 g |
| Saturated Fat | 19 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 44 g |
| Cholesterol | 127 mg |
| Sodium | 1076 mg |
Reviews
i haven’t seen anything else like it! i want it every weekend.