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4.37
from
22
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 Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
Greek
Keyword:
Bifteki Recipe
Servings:
5
Calories:
334
kcal
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
For the burgers
450
g
(1lb) beef mince / ground beef
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
½
tsp
dried oregano
1
medium egg
1
tsp
red wine vinegar
Zest of 1 lemon
5
small slices feta cheese
For the sheet pan
Olive oil to drizzle
as needed
6
large potatoes
such as Maris Piper, cut into wedges
Salt and pepper to season
2
large garlic cloves
sliced
1
small lemon
halved
1
tsp
dried oregano
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
Prepare the bifteki
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 beef, 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.
To cook
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 and serve.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
9
g
|
Protein:
21
g
|
Fat:
24
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
115
mg
|
Sodium:
805
mg
|
Potassium:
378
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
228
IU
|
Vitamin C:
16
mg
|
Calcium:
161
mg
|
Iron:
3
mg