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Greek Bifteki with Tzaziki

edited 1:13PM in Beef
IngredientsFor the Bifteki
2 slices of white bread, crusts removed and made into crumbs
1 pound ground beef
1 pound ground pork
1 small onion, diced finely
1/2 tsp thyme
1 tsp oregano
1 tsp parsley
1 tsp mint
1 tsp salt (to taste)
2 eggs, beaten
2 cloves garlic
Feta cheese (8 oz container is fine)
For the Tzaziki
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup Greek yogurt, strained (plain yogurt may be used)
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

 InstructionsPut all the ingredients except feta cheese into a mixing bowl and blend with your hands, just like making meatloaf. . .
Let the mixture marinate in the fridge for about 30 minutes. I use this time to setup and ignite the BGE.
Divide the mixture into 4 parts, and roll and shape them into a pillow-shape, about a half-inch think.
Add the feta cheese onto each patty, and fold over, sealing the edges.
Direct grill on high heat (500 degrees) to sear the meat. Turn over when the first side is done. (Just like burgers, the juices will flow and the tops will be warm/hot to the touch.... Flip over carefully to grill the other side.
Cook to a safe internal temperaure of about 170 degrees.
For the Tzaziki
Combine olive oil, vinegar, garlic, salt and pepper in a bowl. Mix well. Add the yogurt and sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Put in fridge for at least two hours before serving. Garnish with a sprig of fresh dill just before serving.  NotesThis is an adaptation of several recipies on the Internet, including and cooks.comNumber of Servings: 4 to 8Time to Prepare:
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