Mpiftekia are Greek burgers. They are larger than a meatball or “keftedes” and are often shaped into hamburger shapes and grilled, barbecued or baked. Sometimes the meat is placed around a souvlaki stick and grilled as you would a souvlaki. Different parts of Greece cook them differently. Some parts of Greece stuff them with cheese and a variety of vegetables. Others simply season them, add some herbs and eat them like a hamburger in pita bread with tzatziki, tomato and salad.
When mixing the ingredients the mixture must be moist and not too dry. If the mince is less fatty, more moisture needs to be added to the meat, so that they do not dry out when baked. Grated onion and tomato are ideal for adding moisture.
You can use beef, pork or lamb mince or a combination for this dish. You can also add potatoes to this dish. In addition, you can flatten the burgers to form hamburger patties and grill them on each side.