Bifteki is a version of a Greek burger. This is a traditional, authentic recipe of juicy and flavorful biftekia (plural) baked with crispy and savory potatoes in a lemon olive oil sauce. You can’t go wrong with this recipe if you’re looking for a delicious and satisfying meal. Whether cooking for a weeknight dinner or entertaining guests, biftekia with potatoes are sure 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.

Why this recipe sings

This bifteki* recipe is a truly authentic traditional recipe that reminds every Greek in the world of their home and family. Ground beef is mixed with grated tomatoes, onions, breadcrumbs, an egg, and parsley. It is simply seasoned with sea salt, freshly ground pepper, and dried oregano. The real standout of the meal is the lemon potatoes. They are perfectly crispy on the outside yet tender and flavorful on the inside. This simple yet delicious dish will leave you feeling satisfied and happy.

*Its name is derived from the French word bifteck, (steak, a slice of meat or fish for frying or stewing).

Here is what you need

Grass-fed ground beef. You can use half beef and half pork if you like.
Ripe tomatoes. They are grated and make the burgers juicy and light.
Onions. They go grated into the burger mixture with all the liquids to help with moisture.
Breadcrumbs. You can also use moist stale bread.
Red wine vinegar. Always add a little vinegar to the ground meat. It breaks down the meat fibers and acts like a tenderizer.
Extra virgin olive oil.
Egg. This is optional. An egg helps the burgers hold their shape better but it is not necessary.
Fresh parsley and oregano leaves.
Sea salt, freshly ground pepper, and dried oregano.

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

Helpful tips

Choose the right ratio of fat for ground beef. At the grocery store, you can find four main types of ground beef, each with a specific lean-to-fat ratio.
- Ground Round typically has a 90% lean meat ratio to 10% fat.
- Ground Sirloin has an 85% lean meat ratio to 15% fat.
- Ground Chuck has an 80% lean meat ratio to 20% fat. This is the best for this dish.
If you prefer leaner biftekia, ask for lean ground beef and add grated zucchini and carrot for extra moisture.
Keep the mixture covered for at least half an hour in the refrigerator before forming the biftekia. As it cools, all the aromas will integrate with the meat, all the flavors will combine, the fibers will relax even more, and the burgers will become even fluffier.
Be extra careful when handling already frozen ground meat. When you use frozen meat, it must be cooked and eaten once it is mixed. Putting the biftekia mixture from the frozen ground meat back into the freezer is a big no.
You can freeze fresh ground meat. Form the burgers and store them in the freezer. Place each uncooked burger onto a piece of parchment paper. Stack them, making sure to have a layer of paper between each one, and place them into an air-tight container to freeze.
It is best to enjoy the burgers right after baking. The burgers are wonderful as long as they are still warm from the oven. Hot, juicy, and fluffy.
Store leftover burgers in the refrigerator for up to two days. The burgers will harden, so I prefer to reheat them in a sauce, such as mushroom sauce or gravy.
The potatoes will last longer in the fridge, so have them in a separate container. Reheat in the oven for 10 to 15 minutes and enjoy with eggs, a salad, veggies or another grilled protein.

How to make bifteki

Start with the potatoes

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

Preheat the oven at 200°C/390°F
Peel the potatoes and cut them into wedges or thick slices.
Put them in a baking pan. Add the olive oil, oregano, mustard, and lemon juice, and season with sea salt and freshly ground pepper. Mix well to distribute all seasonings and olive oil evenly.
Pour one cup of water at the bottom of the pan, cover with aluminum foil, and bake at 200°C for 1 hour until they are soft.

Prepare the biftekia

Put the ground beef in a bowl. Add the olive oil, oregano, fresh oregano, parsley, vinegar, one teaspoon of sea salt, and plenty of freshly ground pepper. You can add an egg if you like.
Grate the onions and tomatoes directly into the meat. Let all their liquids pour into the mixture.
Start mixing, and based on how loose the mixture is, start adding the breadcrumbs. Knead well, but don’t overdo it.
Cover the mixture and place it into the refrigerator for half an hour.

Ten burgers biftekia on potatoes in a baking pan.

Start making the burgers ten minutes before the potatoes reach the one hour of baking (or are close to being soft). Form 10-12 biftekia-burgers.
Remove the potatoes from the oven and lay on top of them the biftekia. Bake for another 30 minutes.
Check the burgers to make sure they are done to your liking. Remove burgers and set them aside to rest covered with aluminum foil. Increase the heat to 220°C/ 425°F and continue to roast the potatoes for 10 minutes or until they are golden brown with crispy edges and tender inside.
Serve immediately with plenty of feta on the table, lemon wedges, and fresh bread.