Sheet Pan Biftekia with Lemony Potato Wedges Recipe
This vibrant Greek-inspired recipe features savory biftekia, a type of seasoned ground beef patty, baked alongside lemony, crispy potato wedges on a single sheet pan. Infused with fresh herbs, garlic, and a zesty lemon dressing, this balanced meal is perfect for an effortless dinner that combines robust Mediterranean flavors with simple preparation and cleanup.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 biftekia patties with potato wedges, serves 4-6 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
For the Lemony Potato Wedges
- 2 pounds russet potatoes, scrubbed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- Juice of 1 large lemon (about 2 tablespoons)
For the Biftekia
- 1/2 medium yellow onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely chopped fresh parsley and/or mint, plus more for garnish
- 1 pound 80% lean ground beef
- 2 teaspoons dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Cut the scrubbed russet potatoes into wedges, aiming for even sizes to ensure uniform cooking. In a large bowl, toss the potato wedges with half of the olive oil, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper until well coated.
- Prepare the Biftekia Mixture: Finely chop the yellow onion and mince the garlic. In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, panko breadcrumbs, egg, 1/4 cup finely chopped parsley and/or mint, remaining 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. If using, incorporate the crumbled feta cheese. Mix gently until just combined to avoid tough patties.
- Form the Biftekia Patties: Shape the beef mixture into evenly sized oval patties, roughly 8 to 10 pieces depending on desired size. Place the formed biftekia on one side of a large sheet pan equipped with a rim.
- Arrange and Par-Bake: Arrange the seasoned potato wedges on the other side of the sheet pan in a single layer. Drizzle the remaining olive oil over the potatoes if desired. Transfer the sheet pan to the preheated oven, and bake for 25 minutes.
- Add Broth and Lemon Juice: While the biftekia and potatoes bake, mix the chicken broth with the lemon juice. After 25 minutes of baking, carefully remove the sheet pan and drizzle the broth-lemon mixture over the potatoes to add moisture and enhance the lemony flavor.
- Continue Baking: Return the sheet pan to the oven and bake for an additional 15 to 20 minutes, or until the biftekia are cooked through (internal temperature of 160°F/71°C) and the potato wedges are golden and crispy on the edges.
- Serve and Garnish: Remove from oven and sprinkle additional chopped parsley or mint over the biftekia and potatoes for fresh color and flavor. Serve immediately while hot alongside a simple salad or tzatziki for a festive Greek meal.
Notes
- Substitute ground lamb or a beef-lamb mix for the biftekia for a traditional variation.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- If you prefer a vegetarian option, substitute ground plant-based meat alternatives but note cooking times may vary.
- Let the biftekia rest for a few minutes after baking to retain their juices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Sheet pan dinner, biftekia, Greek meat patties, lemon potato wedges, easy Greek recipe, one pan meal, baked ground beef patties