Easy Greek Biftekia Sheet Pan Dinner with Lemon Potatoes

There’s something truly magical about Mediterranean flavors that instantly transport you to sun-soaked Greek islands with every bite. This incredible sheet pan biftekia dinner captures all those beloved Greek tastes in one effortless meal that’ll have your family asking for seconds.

Biftekia are traditional Greek beef patties that are far more exciting than your average burger. These herb-packed beauties are loaded with fresh garlic, aromatic oregano, and creamy feta cheese that melts into pockets of tangy goodness. Paired with golden potato wedges that soak up a bright lemon-chicken broth mixture, this dish delivers maximum flavor with minimal cleanup.

What I absolutely love about this recipe is how everything cooks together on one pan, allowing the flavors to meld beautifully while you go about your evening. The potatoes get a head start in the oven, becoming tender and caramelized, before the seasoned beef patties join them for the final roasting phase. It’s comfort food at its finest!

Ingredients

• 2 pounds russet potatoes, washed and scrubbed clean
• 1/4 cup extra-virgin olive oil
• 2 teaspoons dried oregano, separated
• 1 1/2 teaspoons kosher salt, separated
• 1 teaspoon freshly cracked black pepper, separated
• 1 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice (from 1 large lemon)
• 1/2 medium yellow onion
• 1 large garlic clove
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 1/4 cup finely minced fresh parsley and mint, plus extra for serving
• 1 pound ground beef (80% lean)
• 1/2 cup crumbled feta cheese (optional but recommended)

Instructions

1. Heat your oven: Preheat oven to 450°F and position a rack in the center.
2. Prepare the potatoes: Slice potatoes into 1/2-inch thick wedges, keeping sizes uniform for even cooking. Arrange on a large rimmed baking sheet and drizzle with olive oil. Season with 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing well to coat evenly.
3. Add the liquid: Whisk together chicken broth and lemon juice in a measuring cup, then pour over the seasoned potato wedges.
4. Start roasting: Place the pan in the preheated oven and roast for 25-30 minutes, until potatoes begin to soften and edges start browning.
5. Make the biftekia mixture: While potatoes cook, grate the onion using the large holes of a box grater into a large mixing bowl. Grate the garlic using the fine holes. Add breadcrumbs, beaten egg, fresh herbs, remaining oregano, salt, and pepper. Stir until well combined.
6. Form the patties: Add ground beef to the bowl and gently mix with your hands until just combined (don’t overmix). Fold in crumbled feta if using. Shape mixture into 8 evenly-sized patties, about 3 inches wide.
7. Final roasting: When potatoes are ready, carefully nestle the beef patties on top of and around the potatoes. Return to oven and bake for 18-20 minutes more, until patties are cooked through and potatoes are golden and tender.
8. Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh chopped herbs and serve immediately while hot.

Tips & Variations

Pro Tips: For extra crispy potatoes, pat them completely dry before seasoning. Don’t skip grating the onion – it distributes flavor more evenly than chopping and keeps the patties tender. If you don’t have panko, regular breadcrumbs work fine, but panko gives a better texture. Leftover portions reheat beautifully in a 350°F oven for 10-12 minutes, making this perfect for meal prep too!