Biftekia (burgers) topped with melted feta and a side of cauliflower and potato au gratin

If making these for a family with young children you can probably make the  biftekia, or some at least a little smaller.  John may work his way through a 250g one but I am happy with 165g as often I would rather eat more of the side dishes.

Cooking vegetables au gratin was a way that my mum, having learned  it from a friend who often cooked French dishes,  often used to get my brothers to eat things like cauliflower, broccoli and leeks.

You can cook the cauliflower dish separately of course and it goes beautifully with griddled sirloin steak and many other mains.   But in this recipe, the cauliflower cooks in the same oven as the biftekia although for a shorter time.

Ingredients (serves 6)

 For the biftekia

• 500g beef mince
• 500g pork mince
• 2 onions, grated
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh mint leaves, finely chopped
• 1 egg
• 30g panko breadcrumbs
• 3 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• Extra virgin olive oil to drizzle
• 200g feta, crumbled
• A few chilli flakes (optional)

For the cauliflower and potato au gratin

• 1 medium to large cauliflower head trimmed and cut into florets, washed and drained
• 500g potatoes, peeled and cut in small bite sized chunks
• 50g butter
• 50g flour
• 550ml milk
• 1 tbsp mustard
• 200g feta, cut in 6 slices
• 50g Cretan graviera, parmesan or any other hard cheese, grated

Method

Start by preparing the mince for the biftekia.

Put the mince in a bowl and add all the other ingredients.  Season generously with sea salt and freshly ground black pepper.   Mix well.  If the mix seems too solid,  add 2-3 tbsp of very cold water to loosen it.  This will help keep it juicy while it looses moisture during cooking.   Cover the bowl with some plastic wrap and leave the mince in the fridge for 15 minutes.

While the mince is in the fridge,  bring a pan with salted water to the boil and add  the cauliflower and potatoes.  Cook for 12 minutes and drain.   Transfer to an oven proof dish.

In another pan,  melt the butter and add the flour.  Cook the flour for 3-4 minutes and add the milk whisking continuously until the bechamel thickens and bubbles.  Add the mustard and crumbled feta and season with salt and freshly ground black pepper.    Stir to mix well and spoon over the cauliflower and potato.  Sprinkle with the grated graviera and keep to the side.

When you are ready to cook, preheat the oven to 200C.

Make 6 patties with the mince and put on a lined baking tray.  Drizzle with the olive oil and bake in the oven for 15 minutes.  At that point,  put the pieces of feta on top of the biftekia and sprinkle with chilli flakes if using.   Add the dish with the potato and the cauliflower to the oven also and continue cooking everything for another 15-20 minutes.

Serve with a green salad.