Name: Sheet Pan Biftekia with Lemony Potato Wedges
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch wedges; 1/4 cup plus 2 tablespoons extra virgin olive oil, divided; 1 tablespoon fresh lemon juice (from about 1/2 lemon); 1 teaspoon dried oregano; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 cup grated onion (from about 1/2 medium onion); 1 pound ground beef (80/20 lean-to-fat ratio); 1 large egg; 1/4 cup finely chopped fresh parsley; 1/4 cup plain breadcrumbs; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/2 teaspoon garlic powder; Optional: Lemon wedges, for serving

Why You’ll Love Sheet Pan Biftekia with Lemony Potato Wedges Recipe

This recipe is perfect for busy weeknights because the meat and potatoes cook together, absorbing flavor from the lemony broth for a delicious, cohesive dish. The biftekia stay tender and juicy, while the oregano and lemon brighten the potatoes, giving you a comforting yet fresh dinner without a lot of fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• russet potatoes, scrubbed
• extra‑virgin olive oil
• dried oregano
• kosher salt
• freshly ground black pepper
• low‑sodium chicken broth
• lemon juice
• yellow onion
• garlic
• panko breadcrumbs
• large egg
• fresh parsley and/or mint
• lean ground beef
• crumbled feta cheese (optional)

Directions

Preheat your oven to 450°F (230°C).
Cut the potatoes into ½‑inch wedges and place them on a rimmed baking sheet. Toss with olive oil, dried oregano, salt, and pepper. In a measuring cup, combine chicken broth and lemon juice and pour over the potatoes.
Roast the potatoes in the oven until they begin to soften, about 25–30 minutes.
Meanwhile, grate the onion and garlic into a large bowl. Add the breadcrumbs, egg, herbs, remaining oregano, salt, and pepper. Mix gently, then add the ground beef and fold in the optional feta. Form the mixture into eight patties.
Remove the partially roasted potatoes from the oven and arrange the biftekia on top of them. Return the sheet pan to the oven and bake until the patties are cooked through, the potatoes are tender, and most of the liquid has evaporated, about 20 minutes more.

Servings and timing

Serves about 4 people.
Total time: ~60 minutes (about 15 minutes prep, 45 minutes cook).

Variations

• Swap ground beef for a mix of beef and lamb for a richer flavor.
• Add rosemary or thyme with oregano for a more aromatic herb profile.
• Include vegetables like bell peppers or cherry tomatoes on the sheet pan for added color and nutrients.
• For a dairy‑free version, omit the feta.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

FAQs

What is biftekia?

Biftekia are Greek‑style seasoned ground beef (or mixed ground meat) patties, similar to meatballs but shaped flatter, often served with lemony potatoes.

Can I use other types of potatoes?

Yes, Yukon Gold or red potatoes will work, but russets give the best crispness and texture for wedges.

Can I make this gluten‑free?

Yes—use gluten‑free breadcrumbs in place of panko to make the recipe gluten‑free.

Can I prepare this in advance?

You can form the patties up to a day ahead and keep them in the fridge before baking.

Can I use ground turkey instead of beef?

Yes, but turkey is leaner and may result in slightly drier patties—adding a bit of olive oil or an egg helps retain moisture.

How can I add more flavor?

Fresh herbs like dill or mint, extra garlic, or a squeeze of fresh lemon over the finished dish boost flavor.

Is it possible to grill this instead of baking?

You could grill the patties separately and roast the potatoes, but they won’t cook evenly together on the grill like in the oven.

What should I serve with this meal?

A crisp green salad or a simple cucumber‑tomato salad balances the hearty meat and potatoes nicely.

Can this be frozen?

Cooked biftekia and potatoes can be frozen in a sealed container for up to 2–3 months; thaw before reheating.

How do I know when the biftekia are done?

They should be browned and cooked through with an internal temperature of 160°F (71°C).

Conclusion

Sheet Pan Biftekia with Lemony Potato Wedges is a satisfying one‑pan dinner that pairs flavorful Greek‑style beef patties with zesty roasted potatoes. It’s simple to prep, bakes in about an hour, and delivers bold flavors with minimal cleanup—making it perfect for weeknight dinners or casual weekend meals.