Bifteki are delicious, juicy Greek meat (beef and pork) patties, I turn them into a "tray bake" meal & cook them with garlic, and lemon potatoes.
This wonderful, homely meal is really easy to make, and it's great for collaborative cooking in the kitchen. It will go from your fridge to your table in around an hour and 30 minutes.
Greek Beef and Pork Baked Patties
Greek-inspired grub has become a much more regular feature in our kitchen in recent years. Dishes like chicken souvlaki, keftedes (Greek meatballs), and youvetsi are all recipes that make regular appearances on our table.
My latest obsession has been with bifteki, which are Greek meat patties or "burgers" if you like. However, unlike burgers, they are rarely served on buns.
My take on this recipe combines minced beef and pork with loads of herbs, a splash of red wine vinegar and a generous amount of garlic.
They are often grilled and served as part of a platter with salad, but I have turned them into a complete tray-baked meal.
They are combined with roasted potato wedges and lemon in a very similar way to the way that I cook my Greek lamb chops recipe.
Frequently Asked Questions
Can I make these with just beef?
Yes, absolutely! I prefer the mix of beef and pork, but you could go all beef.
Ensure that you have minced beef with a bit of fat (7.5%-10%) to avoid having dry patties.
Can I cook these in a pan or BBQ?
Yes, if you are not creating this as a complete meal, feel free to cook them on the cooker or even a BBQ.
Cook them over a medium-high heat until they reach an internal temperature of around 70°C or 160°F.
Do I have to parboil the potatoes?
No, but you will need to pre-bake them for longer before you add the patties. Parboiling them is the most efficient way of making this recipe.
Is there an alternative to red wine vinegar?
Yes, they will all add a subtly different flavour, but you could use white wine vinegar, sherry vinegar or cider vinegar without any issues.
Can I make this in advance?
I would not reheat the patties because they will dry out significantly. You can prepare the "burger" mix in advance and cook it when you are ready.
The mix will be fine in the fridge for 2-3 days if stored correctly. It will also freeze for up to 3 months. They should be defrosted before being cooked.
Serving Suggestions
I've created this Greek-inspired bifteki recipe as a complete meal, but if you want to forgo the lovely potatoes, there are many other dishes that the patties work with.
Naturally, a burger bun would be the obvious choice, and these would make great burgers, especially if topped with some tzatziki. If you are looking for a tzatziki recipe, then take a look at my lamb souvlaki recipe... I have one there.
But I would personally look elsewhere. My ideal choice would be my take on Cypriot pourgouri, a bulgur wheat and vermicelli noodle pilaf. Some tzatziki would work well with this combination too.
If you visit here often, you will be aware that I am fond of hopping borders when it comes to pairings. These Greek patties also work really well with batata harra, a Lebanese spicy potato dish.
Finally, how about a bit of rice? Spanakorizo, a Greek spinach rice and some of that tzatziki I keep mentioning would be delicious.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" saucepan.
- Oven.
- 40cm x 25cm or 16" by 10" baking tray.
- Chopping board.
- Kitchen knife.
- Grater.
- Tea towel.
- Mixing bowl.
- A combination of weighing scales and measuring spoons.
Greek Bifteki Recipe with Lemon Roasted Potatoes
Ingredients
For the Greek Beef and Pork Patties:
- 200 g Minced Beef 7oz (5% Fat)
- 200 g Minced Pork 7oz (10% Fat)
- 1 Slice of Bread 50g
- 3 tablespoon Milk
- 1 Medium Onion 150g
- 2 Garlic Cloves
- 2 teaspoon Freshly Chopped Parsley
- 2 teaspoon Dried Oregano
- ½ teaspoon Dried Mint
- ½ teaspoon Dried Rosemary
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Egg Yolk
- 1 tablespoon Olive Oil
- 1 tablespoon Red Wine Vinegar
For the Lemon Roasted Potatoes:
- 600 g Medium Waxy Potatoes 21oz
- 1½ teaspoon Salt
- 1 Lemon
- 4 Garlic Cloves
- 2 tablespoon Olive Oil
- 1 Sprig Fresh Thyme
- Pinch Coarse Sea Salt
Instructions
- Bring a 20cm or 8" saucepan of salted water to a boil (I use 1½ teaspoons of water in a pan this size).
- Peel the potatoes, cut each of them into wedges and then throw them into the boiling water. Cook for 5-7 minutes, and then drain and allow them to air-dry for 5 minutes.
- Whilst the potatoes are boiling, set the oven to 180°C or 350°F and pour the olive oil for the potatoes into the base of a baking tray and place it in the oven whilst it is heating up.
- Cut the lemon in half.
- Bash the garlic cloves for the potatoes with the side of a knife and peel off the skin.
- When the potatoes have steam dried, remove the baking tray from the oven, carefully add the potatoes followed by the garlic cloves and thyme, toss to coat the wedges in the oil and then place the lemon halves on the tray, cut side down. Return the tray to the oven for 20-25 minutes.
- Place the bread for the patties in a shallow bowl and pour over the milk, then set aside.
- Cut the onion in half, peel it, then grate it. Transfer the grated onion to a clean tea towel and squeeze out as much moisture as you can, and add it to a medium-large mixing bowl with the minced beef and pork.
- Peel the garlic cloves (for the patties), dice them as finely as you can, and toss them in with the meat and onion mix. Throw in the chopped parsley, oregano, mint, rosemary, salt and black pepper, then add the egg yolk and pour in the olive oil and red wine vinegar.
- Break up the soaked bread, add it to the mixing bowl and mix well to form a mix for your patties.
- Form the meat mix into 4 evenly sized patties (9-10cm or 3½-4" diameter), and place them in the fridge until the potatoes have had their initial cooking time.
- Remove the pan from the oven, and turn the heat up to 220°C or 430°F (Fan Mode).
- Nestle the "burgers" into the centre of the pan, brush them with a little olive oil from the pan, then return to the oven and cook for 20-25 minutes.
- Sprinkle with more parsley just before serving.
