Secrets for juicy burgers (Greek bifteki)

Nothing beats walking into a home filled with the smell of perfectly cooked burgers. But how do you get homemade burgers just right, full of flavor and moisture and with the perfect texture? Here are all the secrets.

Which ground beef should I use?
Go for beef cuts with a little fat. Fat adds flavor and keeps the burgers moist as they cook. The result is deeply delicious, some of the best you’ll ever taste. If you’re watching your figure, lean ground beef is an option, but keep in mind that it won’t turn out as juicy or flavorful.

Vinegar
Traditional Greek burgers don’t usually include vinegar. But the real secret to juicy, flavorful burgers is vinegar. Vinegar helps break down the meat fibers, making the mixture more tender—especially when combined with thorough kneading.

Resting the mixture
Once mixed, cover the meat and let it rest in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld, the aromatics to fully infuse the meat, and the texture to soften even more. The result is a burger that bakes up moist and flavorful. 

Plenty of onion and grated tomato
Classic Greek burgers always include grated onion. It adds depth and moisture. Be sure to use the juices too. The same goes for tomato. Add grated tomato with all its juices. These liquids are key for flavor and tenderness, especially if you’re baking the burgers, which many families do weekly. Most people use onion, but don’t often add tomato. Try it once and you’ll notice the difference in both flavor and moisture.

The bread

I prefer using stale bread with the crust removed. You can also use breadcrumbs or crushed rusks. Rolled oats or oat bran work well too and still give a tender, juicy result.

Should I add egg in the mixture?
Usually, recipes include egg, but it’s not strictly necessary. Egg helps the burgers hold their shape while cooking, which is useful if you want tidy, uniform patties. Skipping it makes the texture lighter and the final burger juicier.

For lighter burgers, add vegetables
To keep things moist and add extra flavor, mix in your favorite vegetables. Finely grated carrot, zucchini, or finely chopped or blended mushrooms are all great choices. They contribute both taste and the necessary moisture for tender burgers.

Use breadcrumbs
Traditionally, burgers were made with stale bread, but breadcrumbs are a good alternative. Just be careful as breadcrumbs absorb moisture quickly. If your mixture rests in the fridge for a while before cooking, it may dry out. In that case, add a few tablespoons of milk or water and knead again before shaping.