Biftekia (Baked Greek Beef Patties)

Homey, comforting bifteki or biftekia are Greek ground beef patties seasoned with onions and herbs that bake on a bed of lemony potatoes. They make a delicious, high-protein dish that’s easy to put together. 

Bifteki (singular) or biftekia (plural) are a very popular comfort food dish in my native Greece. Children and adults alike love them, especially for a Sunday meal. Every family has its own slightly different version of the recipe, which they pass down from one generation to the next. This recipe is my family’s favorite!

The cooking method to make biftekia could not be easier. Instead of frying the patties, the way we do with Keftedes (Greek meatballs), we bake them in the oven, which makes them a healthier option and easier to make in a large batch at once. Paired with Roasted Broccoli or a Greek salad, they make for a wonderful meal!

Table of Contents

1. What is Bifteki?
2. Ingredients to Make Bifteki
3. How to Make the Biftekia 
1. Par-cook the Lemon Potatoes
2. Make the Biftekia Mixture
4. Swaps and Substitutions
5. What to Serve With Biftekia
6. How to Store, Freeze, and Reheat Biftekia
7. More Mediterranean Ground Beef Recipes
8. Biftekia (Baked Greek Beef Patties) Recipe

What is Bifteki?

Bifteki or Biftekia are a classic Greek dish that people throughout Greece cook and enjoy year-round. They consist of ground meat seasoned with caramelized red onion and garlic, herbs, and olive oil. The aromatics give the meat patties a deliciously assertive and distinctly Greek flavor.

Tasty on their own, Greek people often bake them in the same pan with lemony potatoes.  As they cook together, the potatoes absorb the juices of the meat, which in turn lends them a great flavor. It is a winning flavor pairing!

Ingredients to Make Bifteki

These baked meat patties come together fast with easy-to-find ingredients. Here is everything you will need:

• Potatoes act as a bed for the biftekia as they bake. I recommend Yukon Golds or another type of waxy potato, so they hold their shape. 
• Lemon juice flavors the potatoes, and I serve lemon wedges alongside the finished dish, too. A squeeze of lemon juice over a bifteki is a must — it brightens the flavor. 
• Bread: Good quality, day-old, hearty bread without the crusts, soaked, adds moisture to the biftekia. This ensures tender meat patties which will not dry out in the oven. This soaked bread mixture is called a “panade” and it gives the patties a light texture. Throughout the Mediterranean, this technique helps stretch meat to feed more mouths.
• Extra virgin olive oil is essential in every part of this recipe. The potatoes cook in it, the onion and garlic for the biftekia brown and soften in it, and a drizzle over the patties just before roasting adds richness and flavor. Using Greek olive oil is a natural fit for this recipe. 
• Milk soaks the bread and adds moisture to the biftekia mixture.
• Red onion adds moisture and flavor to the meat patties. 
• Garlic gives each bifteki patty lots of savory flavor. 
• Dried herbs: Greek oregano and dried mint give the biftekia their characteristic flavor. A little extra oregano seasons the potatoes, too.
  • READ MORE: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
  • TRY IT: Fragrant Greek Oregano, grown and harvested in Greece
• Sea salt and freshly ground black pepper enhance the flavor of both the potatoes and the bifteki.
• Red wine vinegar adds a nice acidity and depth to the meat mixture.
• Egg helps bind the meat mixture together
• Ground beef is the base for biftekia; 90% lean is best for this recipe. 
• Parsley: Finely-minced flat leaf parsley gives the biftekia a fresh flavor. Save some to sprinkle on the finished dish for a nice color contrast. 

How to Make the Biftekia 

These delicious, oven-baked biftekia are so easy to make, and you can do all the prep work well ahead of time. You can even prepare the meat mixture the day before and refrigerate it to bake the next day. Here’s the whole process, start to finish:

Par-cook the Lemon Potatoes

• Get ready. Preheat the oven to 400°F.
• Season the potatoes. Peel 2 pounds Yukon gold potatoes and cut them into 1-inch cubes. In a medium roasting pan, toss the potatoes with 2 tablespoons fresh lemon juice, a big pinch each of salt, pepper, and dried Greek oregano. Drizzle them with 3 to 4 tablespoons of extra virgin olive oil and toss the mixture together. 
• Bake the potatoes. Add 1/2 cup water, cover with foil, and bake for 10 minutes. Uncover the potatoes and stir them to make sure they are not stuck to the pan. Recover and bake for another 10 minutes. Remove from the oven, but leave it on. 

Make the Biftekia Mixture

• Meanwhile, soak the bread. Remove the crusts from 4 slices of sandwich bread, and chop or tear them into pieces, and place them in a large bowl. Add 2 tablespoons extra virgin olive oil and 1/4 to 1/2 cup whole milk, enough to cover the bread. Mix the bread well and let it soak until the liquid is absorbed, about 10 minutes. 
• Sauté the onion and garlic. In a medium skillet, heat 3 tablespoons olive oil over medium-high. Add 1 minced large red onion and sauté for a few minutes until translucent, then add 3 minced garlic cloves. Cook until everything is nicely caramelized and golden brown. Set aside to cool.
• Make the biftekia patties. To the bread mixture, add 1 teaspoon dried Greek oregano, 1 teaspoon dried mint, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons red wine vinegar, and 1 large beaten egg. Mix to combine. Add in the onion and garlic, 2 pounds 90% lean ground beef, and 1/2 cup minced fresh flat leaf parsley.  Mix very well with your hands until all of the ingredients are completely combined and the mixture is smooth. The mixture should feel soft; if it is too dry to hold its shape when you press it together, add 1 to 2 tablespoons of water. Divide the mixture into 12 round patties, each one about 1/2-inch thick.
• Bake the biftekia. Add the bifteki patties into the pan of potatoes, nestling them in between and on top. Drizzle or brush them with olive oil. Bake the patties until an instant-read thermometer, inserted in the center of one, registers at least 160°F, 30 to 40 minutes. At the end of the cooking, depending on the oven, you might want to place the pan under the broiler for a few minutes to give the potatoes a golden brown color!
• Finish and serve. Remove the pan from the oven, allow the biftekia to rest for a few minutes, and serve them with more chopped parsley and lemon wedges.

Swaps and Substitutions

Every family has its own slightly different version of biftekia. Here are a few ways you can change it up. 

• Fresh Parsley: Swap in fresh mint In some parts of Greece, they use fresh mint (which also adds a wonderful bright flavor) in the biftekia mixture instead of fresh parsley. 
• Red onion: Use white or yellow onion instead.
• Milk: If you avoid dairy, opt for water. 
• Ground Beef: ground pork works just as well. You can also use a combination of equal amounts of beef and pork for this recipe; this is a matter of preference. Substituting ground turkey or chicken would not be traditional in Greece, and I am afraid that using ground turkey or chicken would make the patties very dry in the oven.
• Red Wine Vinegar: Lemon juice is a great substitute for the acid here. 

What to Serve With Biftekia

The most natural pairing for biftekia is lemony potatoes! Another great option is to serve these patties next to a great fresh salad. Offer either a traditional Horiatiki (Greek salad with feta, tomatoes, and green peppers) or a classic Maroulosalata (Greek lettuce salad). 

Biftekia will also pair well with Greek Tomato Fritters, as an appetizer, or any roasted vegetables you might have on hand.  No matter how you serve them, a little bowl of the Greek yogurt-cucumber sauce (tzatziki) is always a good idea! 

If you have any leftover biftekia you are lucky because they are great for quick lunches later in the week.  All you need is to pair them with some leftover roasted veggies and rice or a salad, and you have a flavorful and filling meal ready.

How to Store, Freeze, and Reheat Biftekia

Once cooled, store leftover biftekia in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a few drops of olive oil, then cover and cook for a few minutes until just warmed through.

For longer storage, place the leftovers on a tray and freeze for 3 to 4 hours. Once frozen, transfer them to an airtight, zip-top freezer bag. You can store them in the freezer for up to 2 months. When you need them, thaw them in the refrigerator overnight and the next day reheat them in a skillet. 

More Mediterranean Ground Beef Recipes

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