Prep. Time: 15′      Cooking Time: 15′      Serves 5


  • 1 kg minced beef
  • 1 large onion, grated
  • 1 small tomato, grated
  • 4 tbsp olive oil
  • 1 tbsp mustard
  • 1 tbsp vinegar
  • 1 egg
  • 1 tbsp oregano
  • 3/4 cup breadcrumbs
  • A pinch of dried mint
  • 150 g graviera cheese
  • For the sauce (you can doubles the ingredients, as you’ll be cooking in two batches)
  • 4 tbsp olive oil
  • 1 lemon
  • Broth
  • Pepper
  • 10 g butter
  • A little parsley


  1. Add the minced meat and the rest of the ingredients in a bowl.
  2. Knead all the ingredients together. Add a little more of the bread crumbs to make the mixture more pliable.
  3. Cover and refrigerate for at least 30 minutes (optional).
  4. Take about 150 g of the mixture and shape into spherical patties.
  5. Make a small well in the middle and fill with the cheese.
  6. Fold the edges over the center to cover the cheese and flatten them back into a patty shape.
  7. Heat a large pan.
  8. Brown each piece for 2-3 minutes on each side. You’ll get about 10 of these patties, so the cooking process should be done in two batches.
  9. When they develop a nice crust, squeeze the lemon, add the hot water or broth until they are half submerged. Grate some fresh pepper.
  10. Cover with a lid and cook over medium heat for about 5 minutes on each side.
  11. Taste the sauce, if needed, add a little extra salt and add the cold butter cut into pieces.
  12. Turn off the heat.
  13. Sprinkle with some freshly chopped parsley (optional).


Source: Argiro Barbarigou