Wine Infused Burger Patties
This is my father-in-law’s secret recipe for “mpiftekia”, or burger patties. When we call something a burger in Greece, we’re specifically talking about the mince meat patty in a bread bun. “Mpiftekia” though is just the “burger patties” - very much a meal in themselves - which we eat with different sides. Our favourite way to eat these is alongside my mashed potato.
Whilst my father-in-law considers these the perfect meze, they’re a full-blown meal for us! There are so many ways to make a burger patty. For us, a successful result is soft, juicy, and not too crumbly. His secret to this is to add a shredded tomato for moisture. What’s more, my father-in-law’s method, as you’ll see below, is to add wine at the last minute. This transforms their flavour completely!
Once you’re done with the meat mixture, cover it with cling film and refrigerate it for 30 minutes. This will harden the mixture and make it easier for you to form the patties.
In a large bowl add the beef and pork mince, onions, soaked bread, grated tomato, olive oil, vinegar, salt, pepper and oregano.
Take a handful of the meat mixture and form a flat round patty, and make sure they all have the same thickness so that they will cook evenly.
Add olive oil in a large nonstick pan (enough to cover the entire surface) and fry the patties in medium heat for 10-12 minutes (turn them over every 2 minutes).