Description
A flavorful Greek-inspired sheet pan meal featuring savory biftekia (Greek-style beef patties) paired with crispy, lemony roasted potato wedges. This easy one-pan recipe combines juicy ground beef patties seasoned with herbs, onions, and feta cheese, alongside golden, oregano-infused potatoes, perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds russet potatoes, scrubbed
- 1/4 cup extra-virgin olive oil
- 2 teaspoons dried oregano, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 cup low-sodium chicken broth
- Juice of 1 large lemon (about 2 tablespoons)
Biftekia (Greek Beef Patties)
- 1/2 medium yellow onion
- 1 clove garlic
- 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
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Prepare the Potatoes: Preheat your oven to 425°F (220°C). Cut the scrubbed russet potatoes into wedges. In a large bowl, toss the potato wedges with half of the olive oil, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
- Prepare the Biftekia Mixture: Finely chop the yellow onion and garlic. In a mixing bowl, combine the ground beef, chopped onion, garlic, panko breadcrumbs, egg, chopped parsley and/or mint, remaining 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the optional crumbled feta cheese if using. Mix gently until just combined to avoid tough patties.
- Form the Beef Patties: Shape the meat mixture into evenly sized oval-shaped patties (biftekia), around 3 inches long and 1/2 inch thick. Place them on a sheet pan lined with parchment paper or lightly greased.
- Arrange the Potatoes on Sheet Pan: Place the seasoned potato wedges in a single layer on the sheet pan alongside the biftekia, ensuring space between the potatoes for even roasting.
- Prepare Roasting Liquid: In a small bowl or measuring cup, mix together the chicken broth, lemon juice, and remaining olive oil. Pour this mixture evenly over the potatoes to infuse moisture and lemon flavor during roasting.
- Roast Everything Together: Place the sheet pan in the preheated oven and roast for 30-40 minutes, flipping the biftekia and tossing the potatoes halfway through for even cooking. The biftekia should reach an internal temperature of 160°F (71°C), and the potatoes should be golden and tender.
- Garnish and Serve: Remove from the oven and sprinkle additional fresh parsley or mint over the top for brightness. Serve the biftekia with the lemony roasted potato wedges immediately for a comforting and balanced meal.
Notes
- To keep the biftekia juicy, avoid overmixing the beef mixture.
- If you prefer a vegetarian meal, substitute beef with plant-based ground meat and omit feta cheese.
- Use fresh lemon juice for best flavor; bottled lemon juice can alter the taste.
- Potatoes can be cut thinner for crispier wedges but adjust cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: Sheet pan, biftekia, Greek beef patties, roasted potatoes, lemon wedges, easy dinner, one-pan meal