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Greek burger with bifteki, tzatziki, tapenade of Kalamata olives and grilled tomatoes (in mini flatbread bun)



Greek burger with bifteki, tzatziki, tapenade of Kalamata olives and grilled tomatoes

For the buns:

  • 15 g fresh yeast
  • 1 tsp. sugar
  • 300 g wheat flour, type 550, plus some flour for the work surface
  • 40 ml olive oil in total
  • 1 level tsp. salt
  • 1 egg yolk (M)
  • 1 tsp. honey
  • 1 tsp. each of light sesame seeds and black cumin

For the tzatziki:

  • 200 g fennel
  • Salt
  • 1 fresh garlic clove
  • 150 g creamy yoghurt, preferably Greek
  • 150 g creamy quark
  • 30 ml olive oil
  • Black pepper, freshly ground

For the tapenade:

    • 1/2 fresh garlic clove
    • 1 small lemon, untreated
    • 1 anchovy fillet
    • 100 g Taggiasca olives
    • 10 g salted capers
    • 30 ml olive oil

For the topping:

    • 4 lettuce leaves, e.g. “Eskarol” or “Lollo bionda”
    • 1 beef tomato

For the patties:

  • 2 slices of toast bread, approx. 50 g
  • 1 tsp. cumin
  • 1 knife tip of cinnamon powder
  • je 1/2 bunch each of leaf parsley and oregano
  • 100 g sheep’s cheese, firm
  • 500 g minced beef
  • A little olive oil for coating


For the buns, dissolve the yeast and sugar in 200 ml lukewarm water and leave to stand for 10 minutes, then knead with flour, 20 ml olive oil and salt for 10 minutes to form a dough – cover and leave to rest for 30 minutes. Then divide into four portions, shape into balls and roll the dough flat on baking paper to create the flat bread, then press the typical diamond pattern into them using the back of a knife. Leave covered for a further 15 minutes.

In the meantime, mix the egg yolk with the remaining olive oil and the honey and preheat the oven to 200°C (185°C fan-assisted oven). Place the dough pieces on baking paper on a baking tray, then coat them with the egg yolk mixture and sprinkle with sesame seeds and black cumin. Bake in the oven for 16-18 minutes. When sliding the tray in, pour approx. 50 ml of water on the bottom of the oven and close the oven door immediately. Later take the buns out and let them cool down – cut them in half to serve and, if desired, toast the cut surfaces.

For the tzatziki, remove the fennel green and chop finely. Clean and roughly grate the fennel, then salt lightly and leave to stand for 3 minutes – later dry it carefully. In the meantime, peel and finely chop the garlic, then mix with the fennel, yoghurt, quark and olive oil, and season to taste with fennel green, salt and pepper.

For the tapenade, peel the garlic and chop finely. Wash the lemon in hot water and finely grate the peel. Finely chop the anchovy fillet, then purée it with the garlic, lemon zest, olives, capers and olive oil, and season with salt and pepper.

For the patties, soak the toast bread in warm water for 10 minutes, then press out the water well. Roast the cumin in a frying pan, then crush in a mortar with the cinnamon. Pluck the herbs off the stems and chop finely. Dice the sheep's cheese, then knead it with the minced beef, toast bread, spices, herbs, pepper and salt and form four patties. To serve, coat the patties with olive oil and cook on the grill.

For the topping, wash the lettuce leaves and spin dry them. Rinse the tomato in cold water and cut into thick slices. To serve on the grill, cook briefly on both sides, then make four burgers using the buns, patties, lettuce, tzatziki and tapenade.

TIP: If you need to prepare the burgers quickly, buy a ready-made tapenade!

Preparation time

1.5 hours