Oven tray with Greek bifteki, potato wedges and vine tomatoes
Print Recipe
4.24 from 13 votes

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Greek
Servings: 5


  • 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


  • 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.