Sheet Pan Biftekia with Lemony Potato Wedges Recipe

I can’t recommend this Sheet Pan Biftekia with Lemony Potato Wedges Recipe enough—it’s one of those dishes that brings a little Mediterranean sunshine right into your kitchen. When I first made it, I loved how everything cooked together on one tray, cutting down on the usual evening kitchen chaos. The biftekia—Greek-style beef patties—are juicy, flavorful, and pair perfectly with those crispy, tangy lemony potato wedges. It’s a crowd-pleaser anytime you want something comforting but still fresh and bright.

This recipe works especially well for a casual weeknight dinner or when you have friends over and want a simple yet impressive meal without fussing over multiple pans. Plus, the sheet pan method means cleanup is a breeze. I think you’ll find this Sheet Pan Biftekia with Lemony Potato Wedges Recipe both satisfying and straightforward, ideal for busy days when you still want to enjoy a homecooked, flavorful meal.

Ingredients You’ll Need

Every ingredient here has a purpose—balancing bold, bright flavors with hearty, comforting textures. The potatoes crisp up beautifully with the lemon juice and oregano, while the biftekia combines fresh herbs and feta to keep things juicy and flavorful. A quick shopping tip: fresh parsley or mint really makes a difference in this recipe, so grab the freshest bunch you can find.

• Russet potatoes: These starchy potatoes crisp up perfectly when roasted and soak up the lemony seasoning beautifully.
• Extra-virgin olive oil: Brings richness and helps everything get that golden finish.
• Dried oregano: Provides that classic Mediterranean herbal note that complements the beef and potatoes.
• Kosher salt: Essential for seasoning both the potatoes and meat just right—don’t skip or skimp!
• Freshly ground black pepper: Adds a gentle heat that wakes up the whole dish.
• Low-sodium chicken broth: Helps keep the biftekia moist without overpowering the flavors.
• Juice of a large lemon: The star for the wedges, lending brightness and a lovely tang.
• Yellow onion: Adds subtle sweetness and depth to the meat mixture.
• Garlic clove: For that unmistakable punch that ties it all together.
• Panko breadcrumbs: Keeps the biftekia tender and holds everything together without heaviness.
• Large egg: A binder for the meat mixture, ensuring your patties stay intact.
• Fresh parsley and/or mint: Bring a fresh, herbaceous kick; I love mixing both but use what you have on hand.
• 80% lean ground beef: I find this lean-fat ratio hits a good balance between flavor and juiciness.
• Crumbled feta (optional): Adds a creamy saltiness that takes the biftekia to the next level, but feel free to skip if you’re not a fan.

Variations

One of the things I love about this recipe is how easy it is to tweak based on what you love or what’s in season. I encourage you to personalize it—adding or swapping herbs, skipping cheese, or playing with spices to suit your taste buds. Cooking should feel fun, so don’t hold back on experimenting!

• Herb swap: Sometimes I switch out mint for dill when I want a slightly different herbal vibe, and it’s just as delicious.
• Cheese-free version: If you’re avoiding dairy, the biftekia stays juicy and flavorful without feta—just bump up the herbs.
• Spicy version: Adding a pinch of cayenne or some smoked paprika to the meat mixture can bring a nice warmth.
• Use ground lamb: For a richer, more authentic Greek flavor, try substituting the beef with ground lamb.
• Vegan adaptation: Use plant-based ground “meat” and swap the egg for a flax egg; the potato wedges stay the same.

How to Make Sheet Pan Biftekia with Lemony Potato Wedges Recipe

Step 1: Prep the Potato Wedges

Start by scrubbing your russet potatoes and cutting them into thick wedges—about the size of a finger. This thickness is key to getting a crispy outside and tender inside. Toss them in a large bowl with half of the olive oil, one teaspoon of oregano, half the salt, and half the pepper, then the fresh lemon juice. I like giving them a good toss so every wedge is coated, which helps achieve that beautiful golden color and zesty flavor as they roast.

Step 2: Make the Biftekia Mixture

Now, dice the onion and finely mince the garlic—both bring a savory sweetness that works wonders in the beef. In a large bowl, combine your ground beef with the onion, garlic, panko breadcrumbs, egg, fresh herbs, remaining salt, pepper, and oregano. If you’re using feta, crumble it in now. I like to mix everything gently with my hands to avoid overworking the meat, which helps keep the patties tender. Once well combined, shape the mixture into oval patties, about the size of your palm.

Step 3: Arrange Everything on the Sheet Pan

Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking. Spread the potato wedges out in a single layer on one half of the pan, and nestle the biftekia on the other half. This layout helps everything cook evenly. You want enough space between items so the meat browns nicely, and the potatoes crisp up without steaming.

Step 4: Bake and Baste

Pop your tray in a preheated oven at 425°F (220°C). The high heat is crucial for crispy potatoes and juicy biftekia with a nice crust. After about 15 minutes, pull the tray out and baste the biftekia with the chicken broth—this little step adds moisture and enriches the meat without making it soggy. Return everything to the oven and roast for an additional 15–20 minutes until the biftekia is cooked through and potatoes are golden and fork-tender.

How to Serve Sheet Pan Biftekia with Lemony Potato Wedges Recipe

Garnishes

I always sprinkle fresh chopped parsley (and sometimes mint) over the top right before serving—it adds a fresh, vibrant touch that’s hard to beat. A few lemon wedges on the side are great if you want to add a little extra zing. Sometimes, I drizzle a bit of good-quality olive oil or a dollop of tzatziki if I’m feeling fancy.

Side Dishes

I like pairing this meal with a crisp green salad or a simple cucumber and tomato salad dressed with olive oil and red wine vinegar. If you want something heartier, steamed green beans or roasted Mediterranean veggies complement this dish beautifully. The simplicity of the sides lets the biftekia and lemony potatoes shine.

Creative Ways to Present

For a special occasion, I’ve arranged the biftekia and potato wedges on a large platter with fresh herbs scattered generously, served family-style to encourage passing plates and sharing. Alternatively, you can serve the biftekia on pita bread with tzatziki and the potato wedges in a bowl alongside for a fun, casual “build-your-own” meal. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

After your meal, any leftovers of biftekia and potato wedges store nicely in an airtight container in the fridge for up to 3 days. I’ve found keeping everything together maintains the flavor, but if you want the potatoes extra crispy later, store them separately and reheat just before serving.

Freezing

I’ve frozen uncooked biftekia patties before by placing them on a baking sheet to freeze solid separately, then transferring to a zip-top bag. When you’re ready, thaw overnight in the fridge and bake as usual. The potato wedges don’t freeze as well, so I usually make them fresh or store cooked ones only for short periods in the fridge.

Reheating

To reheat leftovers, I pop the biftekia and potato wedges in a 375°F oven for 10-15 minutes to revive that crispiness and warmth without drying out the meat. Microwaving tends to make the potatoes soggy, so the oven method works best to keep everything tasting freshly cooked.

FAQs

Final Thoughts

This Sheet Pan Biftekia with Lemony Potato Wedges Recipe holds a special place in my kitchen rotation because it’s just so reliable—quick, flavorful, and perfect for any day of the week. I love how it brings people together around the table without stressing me out in the kitchen. Give it a try, and I hope it becomes one of those meals you reach for whenever you want comfort with a fresh twist, just like I do.

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