Bifteki - Greek baked beef patties with potatoes

This Greek Bifteki recipe is a showstopper, whether you're cooking for family or impressing dinner guests. The combination of tender, flavorful patties and crispy potatoes is irresistible, and the comforting, homey vibe of this dish will have everyone asking for seconds.

A staple in Greek cuisine, these Greek baked beef patties with potatoes (biftekia sto fourno me patates) embody the rich culinary heritage of the Mediterranean. Each bite is a testament to authentic Greek cooking, making it a dish you'll return to again and again.

So, next time you're searching for a satisfying meal that's both easy and impressive, give this Greek dish with ground beef a try. You'll never look at beef patties the same way again. And for more delicious Greek dishes don't neglect to try Greek Soutzoukakia (a similar dish to bifteki, flavored with cumin and warm spices), Greek beef stew with orzo (Youvetsi) and the tender and juicy fried Greek meatballs (keftedes).

🥣 Variations - Substitutions

For a gluten-free option, use almond flour instead of bread crumbs. I don't suggest oats because they make the biftekia slimy.

Other types of meat: The ground meat can be 50% beef and 50% pork. In Greece we don't usually make biftekia with potatoes using lamb, but you can definitely make them with 50% beef and 50% lamb if you prefer (or make these minty Greek lamb kofta kebabs instead).

Stuffed bifteki. For a special twist, try stuffed bifteki-a delicious variation where each patty is filled with creamy feta cheese, melting into a gooey surprise with every bite. Instead of feta you can also use a hard cheese such as Kefalotiri, Kaseri or Graviera.

🔪 Bifteki Instructions

Follow these simple steps for how to make Greek patties in the oven (biftekia sto fourno).

Step 1: In a bowl, combine the onion, the tomato, the breadcrumbs, the  ground beef, the olive oil, the egg, the herbs and the seasonings. Mix well and knead with your hands until you get a uniform mixture. Set aside to rest.

Step 2: Wash and peel the potatoes and cut them into small wedges. Toss them with the salt and the olive oil and place them inside a large pan or casserole dish. Add the water and bake in a preheated oven for 40 minutes.

Step 3: In a bowl, combine all the ingredients for the tomato sauce and mix well with a spoon.

Step 4:  Divide the meat mixture into 8 even pieces and form into patties. Take the pan with the potatoes out of the oven and gently flip the potato wedges. Arrange the patties among the potatoes.

Step 5: Pour the tomato sauce over the pan and bake for 35 - 40 more minutes until the potatoes are cooked through and are easily pierced with a fork.

Pairing Salads

These biftekia with potatoes will pair perfectly with one of the following salads:

• Dakos salad
• Greek Salad (Horiatiki)
• Lahanosalata (Greek cabbage salad)
• Tossed Green salad
• Easy cucumber salad
• Arugula, goat cheese and green apple salad

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📖 Recipe

Bifteki - Greek baked beef patties with potatoes

Makos

Ever felt like your homemade beef patties are missing something? Say hello to Greek Bifteki, the mouthwatering answer to your weeknight dinner dilemmas. Imagine the fluffiest, most tender baked beef patties, seasoned to perfection and paired with golden, roasted potatoes. This comforting Greek dish with ground beef hugs you from the inside out-and it's easier to make than you think!

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 4 servings

Calories 961 kcal

Ingredients

 

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For the burgers

• ▢ 1 (120 g) onion (finely chopped or grated, see note#1)
• ▢ ½ cup (120 g) tomato (grated)
• ▢ 2 ½ cups (150 g) bread crumbs ( or panko, see note#2)
• ▢ 1 pound (450 g) ground beef, (lean 10-15% fat)
• ▢ 1 tablespoon dried oregano
• ▢ ½ teaspoon black pepper (freshly ground )
• ▢ 1 ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ 2 tablespoon extra virgin olive oil
• ▢ 1 egg
• ▢ ½ cup parsley (chopped )
• ▢ ¼ cup (60 g) water
• ▢ ½ teaspoon garlic powder (optional, see note#3)
• ▢ 1 tablespoon dried spearmint (or mint see note#4)

For the potatoes

• ▢ 2 pounds (900 g) Russet potatoes (see note#5)
• ▢ ¼ cup (55 g) olive oil
• ▢ 1 teaspoon salt
• ▢ ½ cup (120 g) water

For the tomato sauce (optional, see note #6)

• ▢ ½ cup (130 g) tomato paste
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon sugar (optional)
• ▢ ½ teaspoon dried garlic powder
• ▢ ¼ teaspoon black pepper (freshly ground )
• ▢ 1 teaspoon dried oregano
• ▢ 2 Tablespoons extra virgin olive oil
• ▢ 1 cup (240 g) water

Instructions

 

• In a bowl, combine the onion, the tomato, the breadcrumbs, the ground beef, the oregano, the black pepper, the salt, the baking soda, the olive oil, the egg, the parsley (and the mint if using). Mix well and knead with your hands until you get a uniform mixture. Start adding the water gradually until a soft, pliable mixture is formed. You may not need all of the water. Set aside to rest.
  
• Preheat your oven to 390℉ / 200℃ (conventional setting, not fan).

  Wash and peel the potatoes and cut them into wedges (I cut medium potatoes into 3 wedges and the larger ones into 4).

  Toss them with the salt and the olive oil and place them inside a large non-stick pan or casserole dish (see note #7). Add the water and bake in a preheated oven for 40 minutes.
  
• In a bowl, combine all the ingredients for the tomato sauce and mix well with a spoon.
  
• Divide the meat mixture into 8 even pieces and form into egg-shaped patties. Take the pan with the potatoes out of the oven and gently flip the potatoes. Arrange the patties among the potatoes.

  ✏️ Tip: Grease your palms with olive oil when forming the meat mixture into patties. This way the mixture will not stick on your hands. Alternatively, you can wet your hands with wine (my mom likes to do that because it gives extra flavor) or water.
  
• Pour the tomato sauce over the pan, gently shake for even distribution and bake for 35 - 40 more minutes until the potatoes are cooked through and are easily pierced with a fork.

  If you notice that the food browns quickly, cover the pan with a piece of aluminum foil.
  

Notes

Note #1: Instead of grating the onion and the tomato you can also mince them in a mini chopper or food processor.

Note #2: Make your own bread crumbs by processing slices of bread in your food processor. For a gluten-free option, use almond meal.

Note 3# About the garlic: Not all Greek food has garlic inside! I have to say I prefer this Biftekia recipe without any garlic because that's how my mom made it. If you feel you'll miss the garlic, add 1or 2 cloves, but don't overdo it! Instead of garlic powder you can also minced garlic clove.

Note #4: If you use fresh spearmint, use 4-5 sprigs (only the leaves)

Note #5: For 2 pounds peeled potatoes you'll need approximately a little less than 3 pounds unpeeled potatoes.

Note #6: The tomato sauce is optional. Most Greek traditional recipes don't use it. Instead, you can add ¼ cup of freshly squeezed lemon juice when baking the potatoes, and optionally 1-2 tablespoons of mustard.

Note #7: If you don't have a non-stick pan, line the bottom with parchment paper. Alternatively, monitor the potatoes while baking and add a splash of water as needed to maintain a thin layer of liquid at the bottom. This prevents the potatoes from sticking to the pan.

Note #8: When my mom makes this recipe, she adds more water to the pan so that at the end of baking there is some juices left at the bottom of the pan. If you also prefer it this way, add an extra half cup of water to the pan, after the tomato sauce.

Note #9: One serving is estimated to include 2 patties.

Nutrition

Calories: 961kcalCarbohydrates: 103gProtein: 40gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 115mgSodium: 2604mgPotassium: 1959mgFiber: 9gSugar: 12gVitamin A: 1423IUVitamin C: 35mgCalcium: 244mgIron: 11mg

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