AI-generated
Juicy Greek Patties Stuffed with Feta
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Source: https://recipheon.com/en/recipes/main-dishes/juicy-greek-patties-stuffed-with-feta
About this recipe
These Greek beef patties have a browned surface and soft, salty feta sealed inside. Soaked bread and finely grated onion help keep the interior moist, while oregano, garlic and parsley complement the meat. The feta is divided into equal portions and carefully enclosed in the meat mixture so the filling does not escape through gaps as the patties cook in the skillet. The patties are browned in a skillet first, then finish cooking together in the oven. A juicy patty does not need a raw center: the meat must be fully cooked, including right next to the cheese. After a brief rest, the patties can be cut open to reveal the warm feta, which stays soft and slightly crumbly.
Ingredients
Meat mixture and olive oil for frying
600 g raw ground beef with about 15% fat
60 g stale white wheat bread, weighed without the crust
80 ml cold water for soaking the bread, all added to the meat mixture
100 g onion, weighed after peeling
1 medium egg (size M), about 50 g without the shell
6 g garlic, weighed after peeling
10 g fresh parsley leaves
2 g dried oregano
6 g fine salt
1 g ground black pepper
30 ml olive oil: 10 ml for the meat mixture and 10 ml for frying each of the 2 batches
Filling
160 g feta in a block, weighed after draining the brine
Steps
Tear the bread into small pieces, pour over all 80 ml cold water and leave for about 5 minutes until softened. Meanwhile, finely grate the onion, keeping all its juice, press the garlic and finely chop the parsley. Mash the soaked bread with a fork into a soft, smooth paste; do not squeeze it out and do not drain off the water.
In a large bowl, combine the beef, all the bread paste, onion with its juice, egg, garlic, parsley, oregano, salt, pepper and 10 ml olive oil. Mix by hand for about 1–2 minutes until evenly combined, slightly sticky and beginning to hold together. Do not work the mixture for too long or too forcefully, so the patties do not become dense.
AI-generated Cover the bowl and refrigerate the mixture for 20 minutes so the bread absorbs moisture and the patties are easier to shape. Meanwhile, preheat the oven to 200°C on the conventional setting, without a fan, for at least 20 minutes; position a rack in the center. Have ready a 28 cm skillet with a flat base at least 24 cm in diameter, and a metal baking sheet about 40 × 30 cm lined with parchment paper rated for use at this temperature.
While the meat mixture chills, pat the drained feta dry with a paper towel and divide it into 8 portions of 20 g each. Gently press each portion into a compact, flat piece that can be completely enclosed in meat. The cheese should stay inside the patties, not form a layer on their surface.
Divide the chilled meat mixture into 8 equal portions. Split each portion in half and flatten both pieces; place a portion of feta in the center of one, cover with the other and carefully seal the edges. Shape into patties about 8–9 cm in diameter and about 2.5 cm thick, smoothing over any cracks without squeezing hard; the feta should not be exposed anywhere. Use all the meat mixture and all the filling.
AI-generated Heat 10 ml olive oil in the skillet over medium-high heat and add 4 patties with space between them. Cook for about 3 minutes on each side until clearly browned; turn with a wide spatula and do not press down on the patties. Transfer them to the prepared baking sheet, add the remaining 10 ml olive oil to the skillet and brown the second batch in the same way; both batches will take about 12 minutes in total. Arrange all the patties on the baking sheet in a single layer, without touching, and divide the remaining skillet juices and oil between them; the meat in the center will still need to finish cooking.
Place the baking sheet on the center rack and bake all the patties together at 200°C on the conventional setting, without a fan, for about 15–20 minutes. They should be browned, with the meat springy and fully cooked through. Cut the largest patty through to the center and check the layer of meat right next to the feta: it must be hot and cooked through, without any cool, raw or pasty meat mixture. If it needs more cooking, bake the whole batch for about 5 minutes longer and check again; the color of the surface alone is not enough to judge the center.
AI-generated Remove the baking sheet and leave the patties to rest for about 5 minutes without covering them. This short rest makes them easier to cut, while the filling stays warm. Do not keep baking just to make the feta turn liquid; this cheese softens but retains a slightly crumbly texture.
Divide the patties into 4 servings of 2 patties each, adding the juices left on the baking sheet to each serving. Serve warm, while the interior is still juicy and the feta soft.
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