Biftekia (Beef Patties) with Lemon Potatoes

This one-pan Biftekia with Lemon Potatoes recipe is a true comfort food classic, combining hearty, juicy beef patties with perfectly roasted, lemony potatoes. It’s simple to make and full of flavour!

I love a meal that gives you maximum flavour with minimal effort—and this one-pan dish does exactly that. After a bit of prep, the oven takes care of the rest. I start by baking the marinated potatoes on their own for about 50 minutes. Then I place the Biftekia on top and bake everything together for another 25–30 minutes. There’s no need to hover over the stove—making it perfect for busy days or laid-back evenings when you want a home-cooked meal without the fuss.

The Biftekia also work beautifully as burgers. Just pop them in a soft bun with some crisp lettuce, tomato slices, and a spoonful of Tzatziki (Greek Yoghurt Dip) or your favourite sauce. It’s a great way to switch things up—and a guaranteed hit with kids and adults!

Ingredients for the Lemon Potatoes

• Potatoes: I use starchy potatoes, like Sebago (brushed potatoes), Russet, Kennebec or Yukon Gold for a fluffy texture. They hold their shape well and soak up all the delicious lemony flavour. For more potato suggestions, check out my Greek Lemon Potatoes recipe.
• Water: A little water helps the potatoes cook evenly and keeps them tender on the inside while still allowing them to crisp up on the outside.
• Garlic: Fresh garlic adds flavour that pairs beautifully with the lemon and oregano.
• Olive oil: Helps the potatoes crisp up and creates a flavourful sauce. 
• Fresh lemon juice:  You will need approximately two lemons for this recipe. Use freshly squeezed lemon juice, as bottled juice won’t give you the same taste.
• Dried oregano: Oregano gives these potatoes their signature Mediterranean aroma and taste.

Ingredients for the Biftekia (Beef Patties)

• Minced beef: I use lean beef mince with about 10% fat. While still relatively lean, the extra fat content adds more moisture and flavour to the meatballs. You can also use a mix of beef and lamb if you like.
• Onion: Finely grated onion keeps the patties moist and adds natural sweetness to the mix.
• Garlic: Fresh garlic brings bold flavour to the patties without overpowering the other ingredients.
• Parsley: Chopped fresh parsley adds a bit of colour and a mild herbiness that lifts the flavour of the meat.
• Breadcrumbs: These help bind the mixture and give the patties a tender texture. I use dry breadcrumbs for the best consistency.
• Water: A little water softens the breadcrumbs and keeps the patties juicy as they bake.
• Eggs: Eggs act as a binder, helping everything hold together while adding a bit of richness.
• Olive oil: As I use lean mince, a drizzle of olive oil in the mixture adds moisture and richness to the patties.
• Dried oregano: Adds that familiar Greek touch and complements the other herbs and seasonings.
• Extra olive oil (for brushing): Brushing the patties before baking helps them brown nicely and keeps them juicy.

How to make Biftekia (Beef Patties) with Lemon Potatoes

For the Lemon Potatoes

1. Peel the potatoes and cut them into 4-6 wedges depending on how large your potatoes are. 

2. Place potatoes in a bowl of water and set aside for 15 minutes.

3. Prepare marinade: Mince the garlic and place it in a bowl or jar with the olive oil, lemon juice, salt, pepper, and oregano. 

4. Drain the potatoes and dry with a towel.

5. Place the potatoes in a large baking dish and pour the marinade over.

6. Using your hands, toss the potatoes in the marinade.

7. Pour warm water along the edge of the dish to avoid washing off the marinade. Tilt to distribute evenly.

8. Cover the dish tightly with foil and bake for 50 minutes.

For the Biftekia (Beef Patties)

1. Place onion, garlic and parsley in a food processor.

2. Pulse for a few seconds, just until the ingredients are finely chopped and combined. 

3. Combine the minced/ground beef, onion, garlic, parsley, breadcrumbs, water, eggs, olive oil, oregano, salt, and pepper.

4. Mix gently for 3-4 minutes until combined. 

5. Divide the mixture into 10 portions, roll into balls, and flatten slightly to form patties. 

6. After 50 minutes, remove the potatoes from the oven and place the Biftekia on top of the potatoes. Brush with olive oil and bake uncovered for 25-30 minutes.

7. Remove from the oven.

8. For crispier potatoes, remove the Biftekia once cooked and continue baking the potatoes for an additional 10 minutes.

9. Plate the Biftekia with potatoes and drizzle pan juices over the top. Garnish with parsley and serve with a Greek Salad, lemon wedges and Tzatziki (Greek Yoghurt Dip) if desired. 

Tips for making Biftekia (Beef Patties) with Lemon Potatoes

Tips for juicy Biftekia

Use minced beef with a bit of fat

Use lean ground meat with a slightly higher fat content, such as ground beef with at least 10% fat.  The fat helps keep the patties juicy as they bake. If you prefer, use lean meat, and add a touch of extra virgin olive oil. 

Soften your breadcrumbs

Soak your breadcrumbs in the water before adding them to the mixture. This keeps the patties tender and helps lock in moisture.

Grate or process the onion

Grating or placing the onion in a food processor releases the onion juices into the mixture adding both flavour and moisture. 

Don’t overwork the mixture

Mix just until combined. Over mixing can make the patties tough.

Let the mixture rest

Once you’ve mixed your ingredients, let the mixture sit for 15–20 minutes before shaping. This allows the flavours to develop and gives the breadcrumbs time to absorb moisture.

Shape gently and evenly

Avoid packing the patties too tightly—they’ll be denser and less juicy. Shape them lightly and evenly so they cook through without drying out.

Brush with olive oil

Brushing the Biftekia with a little olive oil before baking or grilling helps seal in the juices and gives them a nice golden colour.

Don’t overcook

Bake or grill until just cooked through. Overcooking can dry them out. If baking with potatoes, adding the patties partway through helps keep them moist while still getting good colour.

Can I prepare this recipe ahead of time?

Definitely. You can peel and cut the potatoes into wedges, then keep them in a bowl of water in the fridge to stop them from browning. You can also prepare the Biftekia mixture, roll it into 10 patties or balls, and store them covered in the fridge. The marinade can be made in advance too. When you’re ready to bake, just drain the potatoes, toss them in the marinade, and cook as directed.

What to serve with Biftekia and Lemon Potatoes.

This dish pairs beautifully with classic sides like Greek salad, Greek Cabbage Salad (Lahanosalata), or a refreshing Greek Lettuce Salad (Maroulosalata). A generous dollop of Tzatziki (Greek Yoghurt Dip) on the side also adds a cool, creamy contrast that brings everything together.

Storage

Leftovers can be stored in the refrigerator for 3–4 days. You can also freeze the Biftekia for up to 2 months. To reheat, thaw them overnight in the fridge, then warm in a moderate oven or microwave until heated through.

Biftekia (Beef Patties) with Lemon Potatoes

5.0 from 1 vote

Course: MainCuisine: Greek

Servings

5

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

This one-pan Biftekia with Lemon Potatoes recipe is a true comfort food classic, combining hearty, juicy beef patties with perfectly roasted, lemony potatoes. It’s simple to make and full of flavour!

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Ingredients

• For the Lemon Potatoes

• 1.5 kg potatoes (3.3 lbs) peeled and quartered (about 8 medium potatoes) (Note 1)

• 2 cups water (500 ml / 17 fl oz) plus more during cooking

• For the Marinade

• 4 cloves garlic, minced

• 1/2 cup olive oil (125 ml / 4.2 fl oz)

• 1/3 cup fresh lemon juice (80 ml / 2.7 fl oz) (Note 3)

• 2 teaspoons salt (adjust to taste)

• 1/2 teaspoon pepper (adjust to taste)

• 1 tablespoon dried oregano

• For the Biftekia (Beef Patties)

• 1 kilogram minced/ground beef (2 lbs)

• 1 onion

• 2 cloves garlic

• 1/3 cup chopped parsley

• 1 cup breadcrumbs (120 g / 4.2 oz)

• 150 millilitres warm water (3.4 fl oz)

• 2 eggs

• 2 tablespoons extra olive oil,

• 2 teaspoons dried oregano

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon pepper (adjust to taste)

• 2 tablespoons extra olive oil, for brushing on Biftekia

• 1 tablespoon parsley chopped for garnish (optional)

Instructions

• For the Lemon Potatoes
• Peel the potatoes and cut them into 4-6 wedges depending on how large your potatoes are.
• Place potatoes in a bowl of water and set aside for 15 minutes.
• Preheat oven to 200°C / 400°F. (Note 4)
• Prepare marinade: Mince the garlic and place it in a bowl or jar with the olive oil, lemon juice, salt, pepper, and oregano. Combine well to ensure all the ingredients are evenly mixed.
• Drain the potatoes and dry with a towel.
• Place potatoes in a large baking dish.
• Pour the marinade over the potatoes and using your hands, toss them well in the marinade.
• Spread the potatoes in a single layer in the pan, ensuring they are not stacked on top of each other.
• Pour warm water along the edge of the dish to avoid washing off the marinade. Tilt to distribute evenly.
• Cover the dish tightly with foil and bake for 50 minutes. (Note 5)
• For the Biftekia (Beef Patties)
• Place onion, garlic and parsley in a food processor. Pulse for a few seconds, just until the ingredients are finely chopped and combined.
• In a large bowl, combine the minced/ground beef, onion, garlic, parsley, breadcrumbs, water, eggs, olive oil, oregano, salt, and pepper. Mix gently for 3-4 minutes until combined. Let the mixture sit for 15–20 minutes before shaping. This allows the flavours to develop and gives the breadcrumbs time to absorb moisture. (Note 6)
• Divide the mixture into 10 portions, roll into balls, and flatten slightly to form patties. Each Bifteki should be about 100-125 grams and about 2cm (0.8 inches) thick. This thickness allows for a good balance between a crispy exterior and a juicy, tender interior when baked.
• After 50 minutes, remove the potatoes from the oven. Remove the foil and toss the potatoes gently to coat them in the marinade. Add an extra ½ to 1 cup of hot water (if you’d like more sauce).
• Place the Biftekia on top of the potatoes and brush with olive oil.
• Bake uncovered for 25-30 minutes. Check at 25 minutes. Cut into one to ensure the centre is cooked through and the juices run clear.
• For crispier potatoes, remove the Biftekia once cooked and continue baking the potatoes for an additional 10 minutes.
• Plate the Biftekia with potatoes and drizzle pan juices over the top. Garnish with parsley and serve with lemon wedges and Tzatziki if desired.

Notes

• Notes: 1 Tablespoon = 20 ml / 0.7 fl oz  1 Cup = 250 ml / 8.45 fl oz
• 1. Choose starchy potatoes, like Sebago (brushed potatoes), Russet, Kennebec or Yukon Gold for a fluffy texture. They hold their shape well and soak up all the delicious lemony flavour. For more potato suggestions, check out my Greek Lemon Potatoes recipe. Start with 2 cups water and adjust during cooking if needed for more sauce.
• 2. Use freshly squeezed lemon juice for the best flavour. 
• 3. If you’re using a metal baking dish (like aluminium or stainless steel, try lowering the oven temperature by 10-15°C (50°F) and adding an extra 1/4 cup of water to help keep the potatoes tender. In my experience, when using a metal baking dish,  the potatoes cook faster, and much of the liquid evaporates, leaving very little lemon-olive oil sauce. For ceramic or glass dishes, the recipe should work as is, with no need for additional liquid. 
• 4. Covering your Greek Lemon Potatoes with foil for the first 50 minutes of baking will help achieve tender and flavourful potatoes. The foil helps create a steaming effect, ensuring the potatoes cook evenly without drying out.
• 5. For even juicier Biftekia, soak the breadcrumbs in water before mixing. It helps keep the patties tender and locks in moisture. 
• 6. To prepare ahead of time, peel and cut the potatoes into wedges, then keep them in a bowl of water in the fridge. You can also prepare the Biftekia mixture and portion into 10 patties or balls, and store them covered in the fridge. The marinade can be made in advance too. When you’re ready to bake, just drain the potatoes, toss them in the marinade, and cook as directed.
• 7. Serve with a side of salad, like Greek salad, Greek Cabbage Salad (Lahanosalata), or a refreshing Greek Lettuce Salad (Maroulosalata) and some Tzatziki (Greek Yoghurt Dip).
• 8. Leftovers can be stored in the refrigerator for 3–4 days. You can also freeze the Biftekia for up to 2 months. To reheat, thaw them overnight in the fridge, then warm in a moderate oven or microwave until heated through.

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