Bifteki (One Pan Greek Burgers And Potatoes)

Overhead of Greek biftekia or hamburgers on top of lemon potatoes in a blue-rimmed white baking pan, all on a light blue tea towel with herbs around the pan and the edge of a Greek salad and tzatziki visible.

5 from 2 votes

Bifteki (One Pan Greek Burgers And Potatoes)

This simple and classic Greek bifteki recipe is perfect for both family dinners and easy entertaining. Made all in the one pan, all you have to do is bake potato wedges and Greek style burger patties with a really easy olive oil, lemon and oregano marinade. Together with the suggested Greek salad and tsatziki sides, you won't believe how easy and yet juicy and delicious this meal is!

Prep Time20

Cook Time1 20

Total Time1 40

Course: main dish

Cuisine: Greek

Servings: to 5

Author: Helen Schofield

Equipment

Ingredients

For the potatoes

1.75 pounds potatoes peeled & sliced into large 1 inch wedges
⅓ cup olive oil
⅓ cup lemon juice around 1.5 lemons
1 cup water
1 tablespoon dried oregano
1 teaspoon salt
½ teaspoon pepper

For the Greek burgers

1 pound ground beef Or pork and beef, or lamb.
2 slices bread (crusts removed and torn into small pieces)
¼ cup red wine (or use beef or chicken broth/stock instead)
1 onion medium, chopped finely
3 cloves garlic crushed
¼ cup olive oil
1 tomato grated, with the skin left behind (this will happen naturally as you grate)
½ bunch fresh parsley chopped
½ bunch fresh mint chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 egg
1 teaspoon salt
½ teaspoon pepper

cups/ounces - grams/ml

Instructions

Pre-heat the oven to 375F/190C. Put the bread pieces in a medium bowl and pour the wine (or broth/stock) over it.
Put the raw potato wedges into a large baking dish or roasting pan. Whisk together the marinade ingredients, then pour over the potatoes and bake uncovered for 30 minutes.
1.75 pounds potatoes, ⅓ cup olive oil, ⅓ cup lemon juice, 1 cup water, 1 tablespoon dried oregano, 1 teaspoon salt, ½ teaspoon pepper
Meanwhile, make the burger mixture. With your hands or a spatula, mix together all of the ingredients well (squeeze the wine out of the bread before adding that).
1 pound ground beef, 2 slices bread, ¼ cup red wine, 1 onion, 3 cloves garlic, ¼ cup olive oil, 1 tomato, ½ bunch fresh parsley, ½ bunch fresh mint, 1 teaspoon ground cumin , 1 teaspoon ground cinnamon, 1 egg, 1 teaspoon salt, ½ teaspoon pepper
Shape the meat mixture into 8 to 9 patties. Form an amount that's just bigger than a golf ball into a ball, then flatten slightly with your hands. Lay them on top of the partly-cooked potatoes and marinade.
Bake for around 50 minutes, or until the potatoes are golden in parts and the burgers are cooked through and golden and slightly caramelized on the outside. Turn the burgers over half way through cooking, moving them slightly from their original spot to allow the potatoes to cook evenly.
Sprinkle the finished dish with any leftover fresh herbs. Serve with Greek salad and tsatziki, if you like.

Notes

To feed a crowd: Biftekia and potatoes can very easily be doubled or tripled for a larger number of people – just use a HUGE dish (or you could use 2 smaller ones of course).

Best side dishes: Serve with a traditional Greek salad of tomatoes, cucumber, onions, green peppers, black olives and a big slab of feta cheese. Don't forget the tsatziki sauce!

To prepare in advance: You can prepare all of the elements of the dish up to a day in advance if you like. Mix the bifteki mixture together, then store well covered in the fridge until ready to shape into the patties.

You can also prepare the potato wedges and store them in a baking dish covered in the fridge. Mix together the marinade ingredients, as well as making and covering the salad and tsatziki (if making).

Reheating the leftovers: We often reheat the leftovers the next day and eat them with a fresh Greek salad. I usually just reheat on 50% heat for a few minutes in the microwave until the burgers and potatoes are piping hot again. The potatoes are often a bit less crispy, but just as if not more delicious!

Leftovers will be fine covered in the fridge for 3 to 4 days.

Freezing instructions: You can freeze the bifteki either cooked or uncooked. Freeze the uncooked patties in an airtight freezer-proof container between sheets of baking paper for up to 3 months. Remember to use fresh not frozen ground meat.

You can also freeze cooked bifteki and potatoes in an airtight container or in the baking dish wrapped well with aluminum foil and plastic wrap. Freeze for up to 2 months. Defrost in the fridge overnight, then reheat gently covered in the microwave or in an oven heated to 320F/160C for around 20 minutes or until piping hot again (cover with foil to stop the bifteki drying out).

Nutrition