Greek Bifteki Recipe with Lemon Roasted Potatoes

Baked Greek bifteki patties with lemon roasted potato wedges and salad.

Greek Bifteki Recipe with Lemon Roasted Potatoes

Everyone loves a good burger, but some Greek "burgers" are all sorts of different. Bifteki are minced meat patties that are loaded with herbs and garlic and often baked. Here, I turn them into a "traybake" style meal with garlic and lemon potato wedges, and it is glorious, homely grub that tastes fantastic.

Course Main Course

Cuisine Anglo Greek

Keyword bifteki, biftekia, greek bifteki recipe, greek bifteki with potatoes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 1141kcal

Author Brian Jones

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.

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