Biftekia Skharas: Grilled Beef & Pork Burgers

Written by
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Nancy Gaifyllia
Updated 08/14/19
Beef & pork combo burgers on the grill

Jim Stanfield
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 15 servings
Nutritional Guidelines (per serving)
195 Calories
11g Fat
6g Carbs
18g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 195
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 16%
Cholesterol 53mg 18%
Sodium 533mg 23%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Protein 18g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: μπιφτέκια σχάρας, pronounced beef-TEHK-yah SKHAH-rahs

This is a favorite pork and beef burger recipe. A mixture of ground beef and pork makes for fabulous burgers on the grill. This simple and easy recipe calls for parsley and onion and, as usual, these burgers are served with wedges of lemon for those who want the authentic Greek taste. The meat can be made ahead of time and frozen for later use.

Ingredients

  • 1 pound of beef (ground)
  • 1 pound of pork (ground)
  • 1 large onion (minced)
  • 2/3 cups of parsley (chopped, fresh)
  • 1/2 cup of breadcrumbs (dry or toasted)
  • 1 tablespoon of salt (sea)
  • 1 1/2 teaspoons of pepper (freshly ground)
  • 4 tbsp. olive oil (for brushing)
  • 3-4 lemons (cut in wedges)

Steps to Make It

  1. Fire up the grill (or turn on broiler).

  2. Combine all ingredients except olive oil in a bowl, and mix by hand until just blended. Do not knead. If the mixture is a little dry, add a little olive oil to moisten.

  3. Form into burgers, round or oval shaped, about 1/2 inch thick and 3 inches long.

  4. Brush grate with oil and grill for 15 minutes on each side, until outside is crisp and meat is done all the way through but not dry. (Because these contain pork, they need to be more well done than beef burgers.)

  5. Serve with lemon wedges for squeezing... the crowning touch!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • If broiling, set the burgers 7-8 inches under the broiler. They should not cook too quickly, or the outside will burn and the inside will still be pink.
  • The raw burger mixture can be frozen. Thaw before cooking.

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