Bifteki is a juicy, herb-packed Greek burger, a classic comfort dish that shows up on family tables all over Greece. This traditional recipe bakes the biftekia (plural) with crispy, savory potatoes in a lemon-olive oil sauce that makes everything tender, flavorful, and irresistible. It’s the kind of meal that feels special but is easy enough for any weeknight. Whether you’re cooking for the family or hosting friends, these Greek burgers with potatoes are guaranteed to impress.

If you love this Bifteki recipe, you will also love this Lamb Burger in a Bowl or Greek Souvlaki with Pita!

Close up of a plate with two biftekia, greek burgers and roasted potatoes.

Overview

Why you will love biftekia

This is a truly authentic, traditional Greek recipe — the kind that instantly brings you back to family kitchens and long Sunday lunches. The biftekia are simple to make: ground beef mixed with grated tomatoes, onions, breadcrumbs, an egg, and plenty of parsley, seasoned only with sea salt, freshly ground pepper, and dried oregano. Straightforward ingredients, unforgettable flavor.
And then there are the lemon potatoes — the star of every Greek tray bake. Crispy on the outside, tender and flavorful on the inside, and soaked in that bright lemon–olive oil sauce that makes the whole dish so irresistible. It’s a comforting, satisfying meal that leaves everyone happy.
Fun fact: The name bifteki comes from the French word bifteck, meaning steak or a slice of meat prepared for frying or stewing.

Here is what you need

Grass-fed ground beef – The classic choice for bifteki. You can also use a mix of half beef, half pork for extra juiciness.
Ripe tomatoes – Grated directly into the meat. They add moisture, lightness, and that signature Greek flavor.
Onions – Also grated, with their juices. This keeps the burgers tender and deeply flavorful.
Breadcrumbs – Use regular or panko breadcrumbs, or swap them with soaked stale bread for an even softer texture.
Red wine vinegar – A little goes a long way. Vinegar helps break down the meat fibers, working like a natural tenderizer and enhancing flavor.
An egg – Helps the biftekia hold their shape, but the recipe works beautifully without it.

A plate with two biftekia, greek burgers and roasted potatoes.

Helpful tips

Choose the right fat ratio. Ground beef comes in several lean-to-fat options:
- Ground Round: 90/10
- Ground Sirloin: 85/15
- Ground Chuck: 80/20 — the ideal choice for juicy, tender biftekia.
If you prefer a leaner patty, use lean beef and add grated zucchini or carrot for extra moisture.
Rest the mixture. Cover the mixture and refrigerate for at least 30 minutes before shaping. This helps the aromatics settle, relaxes the meat fibers, and gives you fluffier, more flavorful burgers.
About frozen meat. If your ground meat was previously frozen, mix and cook the biftekia right away—do not refreeze the raw mixture. It’s a safety must.
Freezing fresh patties. If starting with fresh beef, shape the patties and freeze for later. Place each one on parchment, stack with parchment in between, and store in an airtight container.
Enjoy them warm. Biftekia are at their best straight from the oven—juicy, hot, and impossibly tender.
Storing leftovers. Cooked biftekia keep for up to 2 days in the fridge. They will firm up, so reheat them gently in a sauce like mushroom gravy for the best texture.
Potatoes store separately. Keep the lemon potatoes in their own container; they last longer. Reheat in the oven for 10–15 minutes and enjoy with eggs, a salad, veggies, or any grilled protein.

How to make biftekia

Start with the potatoes

A baking pan with potatoes seasoned with oregano, salt and pepper on a cutting board.

Step 1 — Start with the potatoes.

Preheat the oven to 200°C / 390°F.
Peel the potatoes and cut them into wedges or thick slices.
Place them in a baking pan and add the olive oil, dried oregano, mustard, and lemon juice. Season with sea salt and freshly ground pepper, then toss well so every piece is coated.
Pour 1 cup of water into the bottom of the pan, cover tightly with aluminum foil, and bake for 1 hour, or until the potatoes are soft and tender.

Step 2 — Prepare the Biftekia

Place the ground beef in a large mixing bowl. Add the olive oil, dried oregano, fresh oregano, parsley, red wine vinegar, 1 teaspoon sea salt, and plenty of freshly ground pepper. If you prefer, add an egg to help the patties hold their shape.
Grate the onions and tomatoes directly into the bowl, letting all their juices fall into the mixture. This is what makes the biftekia tender and flavorful.
Begin mixing the meat, then add breadcrumbs gradually until the mixture feels cohesive but still soft. Knead gently, just enough to bring everything together without overworking the meat.
Cover the bowl and refrigerate for 30 minutes. This rest helps the flavors blend and the mixture firm up for shaping.

Ten burgers biftekia on potatoes in a baking pan.

Step 3 — Bake

About 10 minutes before the potatoes finish their initial hour of baking, start shaping the meat mixture into 10–12 biftekia (burgers).
Remove the potatoes from the oven and arrange the biftekia right on top of them. Return the pan to the oven and bake for 30 minutes, or until the burgers are cooked to your liking.
Transfer the cooked biftekia to a plate, cover loosely with foil, and let them rest. Increase the oven temperature to 220°C / 425°F and continue roasting the potatoes for another 10 minutes, or until they are golden and crispy on the edges.
Serve everything immediately with lemon wedges, fresh bread, horiatiki salad and a spicy whipped feta dip on the table.

A plate with two biftekia, greek burgers and roasted potatoes on a cloth napkin, next to a loaf of bread and a bottle of Raki, on a wooden table.

FAQs

Bifteki are Greek-style burger made with ground beef (or a beef–pork mix), herbs, grated onion, grated tomato, breadcrumbs, and olive oil. It’s juicy, tender, and full of Mediterranean flavor.

Absolutely! Feta-stuffed biftekia are delicious. Simply wrap the meat around a small cube of feta and seal well before baking or grilling.

Yes. Shape the patties and grill over medium-high heat for 4–5 minutes per side, or until cooked through. Make the lemon potatoes separately if grilling.

Yes, you can prep the mixture up to 12 hours ahead and keep it covered in the refrigerator.

Storage and reheating

Storage: Store cooked biftekia in an airtight container in the refrigerator for up to 2 days. Store the potatoes separately — they last longer and stay crisper.
Reheating biftekia: They will firm up once cold, so the best way to reheat is gently:
- On the stovetop in a skillet with a splash of water or broth
- Or warmed in a sauce like mushroom gravy (amazing)
- Or reheated in the oven at 160°C / 325°F for 10–12 minutes
Reheating potatoes: Spread them out on a baking sheet and reheat at 200°C / 390°F for 10–15 minutes until crispy again.
Freezing: You can freeze uncooked biftekia (place parchment between each patty).
Do not freeze the raw mixture if the meat was previously frozen.

Thank you to argiro.gr for the excellent advice.

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