Description
This Sheet Pan Biftekia with Lemony Potato Wedges is a vibrant Greek-inspired meal featuring juicy, herb-infused beef patties paired with crispy, tangy roasted potatoes. The biftekia are flavored with fresh herbs, garlic, and feta cheese, then cooked alongside lemony, oregano-spiced potato wedges for a convenient, flavorful one-pan dinner.
Ingredients
Scale
For the Potato Wedges
- 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)
For the Biftekia (Greek Meat 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 potato wedges: Preheat your oven to 425°F (220°C). Cut the russet potatoes into wedges and place them in a large bowl. Toss the potatoes with olive oil, 1 teaspoon of dried oregano, 3/4 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until evenly coated.
- Arrange and roast potatoes: Spread the potato wedges evenly on a large sheet pan, making sure they aren’t overcrowded to ensure crispiness. Roast in the preheated oven for about 15 minutes while you prepare the meat patties.
- Make the biftekia mixture: Finely chop the yellow onion and mince the garlic. In a large bowl, combine the chopped onion, garlic, panko breadcrumbs, egg, chopped parsley and/or mint, ground beef, crumbled feta (if using), remaining 1 teaspoon oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined, being careful not to overwork the meat.
- Form the patties: Divide the meat mixture into 6-8 equal portions and shape each into oval or round patties about 3/4 inch thick.
- Add broth and lemon to potatoes: After the initial 15 minutes roasting, carefully remove the sheet pan from the oven and pour 1 cup of low-sodium chicken broth and the juice of 1 lemon over the potatoes. Stir to coat them gently, then place the biftekia directly on the sheet pan among the potatoes.
- Roast everything together: Return the sheet pan to the oven and continue roasting for another 20-25 minutes or until the potatoes are tender and golden brown and the meat patties have reached an internal temperature of 160°F (71°C).
- Garnish and serve: Remove the sheet pan from the oven and sprinkle additional chopped parsley or mint over the biftekia and potatoes. Serve hot, enjoying the combination of crispy lemony potatoes and flavorful Greek meat patties.
Notes
- Use 80% lean ground beef for juicy and flavorful patties.
- Feta cheese is optional but adds a nice tangy depth; you may omit or substitute with another cheese for variations.
- Be careful not to overmix the meat mixture to keep patties tender.
- Chicken broth added during roasting keeps potatoes moist and adds flavor.
- This dish can be served with a simple Greek salad or tzatziki sauce for an authentic meal.
- Ensure the meat reaches a safe internal temperature of 160°F (71°C) before serving.
Keywords: Sheet pan dinner, Biftekia, Greek meat patties, Lemon potato wedges, One-pan meal, Healthy roast, Ground beef recipe