Oven tray with Greek bifteki, potato wedges and vine tomatoes
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Sheet pan Greek bifteki with potatoes

Sheet pan Greek bifteki (beef burger) stuffed with feta and cooked in the oven with potato wedges – a quick and super easy recipe that makes a great midweek meal.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5

Ingredients

  • For the burgers
  • 450 g | 1lb beef mince 10% fat or above
  • 1 red onion roughly chopped
  • 2 garlic cloves
  • 1 slice toaster bread
  • Handful fresh parsley
  • 5 mint leaves
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 medium egg
  • 1 tsp red wine vinegar
  • Zest of 1 lemon
  • 5 small slices feta cheese
  • Olive oil to drizzle
  • 6 large potatoes such as Maris Piper, cut into wedges
  • 2 large garlic cloves sliced
  • 1 small lemon halved
  • 1 tsp dried oregano
  • Olive oil to drizzle
  • Salt and pepper to season
  • 2 bunches cherry tomatoes on the vine
  • 100 g | 3 1/2 oz feta cheese crumbled
  • 1 small red onion sliced thinly
  • fresh parsley to garnish

Instructions

  • Put the bread, onion, garlic and herbs in a mini chopper or food processor and pulse until minced.
  • Add to a bowl together with the salt, egg, red wine vinegar and lemon zest and use your hands to really mix well together.
  • Divide into 5 portions. Flatten each into a dish and place a small piece of feta cheese in the middle. Fold the edges over the cheese, encasing it.
  • Drizzle the bifteki with a little olive oil and cover with cling film. Place in the fridge until needed.
  • Preheat the oven to 220°C (430°F) and drizzle a large sheet pan with olive oil.
  • Spread the potato wedges in the tray, tossing them to coat in the oil. Season liberally with salt and pepper and scatter with oregano.
  • Nestle the bifteki and lemon wedges among the potatoes, it will be a fairly tight fit. Cook for 20 minutes.
  • Take the sheet pan out of the oven and add the tomatoes, crumbled feta and red onion. Drizzle with a little oil and season the tomatoes with salt.
  • Cook for another 5 minutes or until the tomatoes are slightly blistered. Sprinkle with a little chopped parsley
  • Serve with a Greek salad.