Sheet Pan Biftekia with Lemony Potato Wedges: A Cozy Greek One-Pan Dinner

If you love Greek flavors but don’t love doing a sink full of dishes, sheet pan biftekia with lemony potato wedges is about to become a new favorite.

This Greek-inspired sheet pan dinner combines juicy, herb-packed beef patties (biftekia) with crispy-edged, lemon-and-oregano potato wedges, all roasted together on one pan. The potatoes start in a lemony broth so they turn tender and flavorful, then the meat patties join the pan and finish in the same oven heat, basting the potatoes with savory juices.

In this guide, we’ll walk through exactly what this dish is, why it’s such a handy weeknight meal, and every step you need to make it successfully – plus variations, make-ahead tips, storage and reheating guidance based on food safety recommendations, and answers to common questions.

Time & Serving

For a full sheet pan dinner that feels like you fussed (but you really didn’t), here’s what to expect:

• Prep time: 20 to 25 minutes (cutting potatoes, grating onion/garlic, mixing and shaping patties)
• Cook time: 45 to 50 minutes total
  • 25 to 30 minutes for the potatoes alone
  • 18 to 20 minutes with potatoes + patties together
• Total time: About 1 hour 5 to 10 minutes
• Servings: About 4 servings
  • Each serving: 2 patties plus a generous portion of potato wedges

Timing can vary a bit depending on your oven and how thick your patties and wedges are, but the ranges above are realistic for most home kitchens.

What Is Sheet Pan Biftekia?

Biftekia (plural of bifteki) are Greek-style, highly seasoned ground beef patties – think of them as a cross between a burger patty and a big, oblong meatball. They’re usually flavored with onion, garlic, herbs (like oregano, parsley, and sometimes mint), breadcrumbs, and egg to help everything hold together.

In this sheet pan version:

• The biftekia are shaped into oval or round patties and baked instead of pan-fried or grilled.
• The potatoes are cut into wedges and tossed with olive oil, dried oregano, salt, pepper, lemon juice, and broth. This combination – lemon, olive oil, and oregano is classic in Greek lemon potatoes.
• Everything roasts on one large rimmed sheet pan, so the potatoes soak up the flavorful juices from the patties as they cook.

Why it’s perfect for busy home cooks:

• One pan = minimal cleanup.
• Built-in side dish. Protein and potatoes roast together, so you only need a simple salad or some yogurt/tzatziki on the side.
• Comfort food with a Greek twist. It feels special and cozy, but the flavors – garlic, lemon, herbs are very approachable, even for picky eaters.

Ingredients You’ll Need

These amounts make about 8 patties and plenty of potatoes for 4 people.

For the Lemony Potato Wedges

• 2 pounds (about 900 g) russet potatoes, scrubbed
  • Russets roast up fluffy on the inside with crisp edges – ideal for wedges.
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 teaspoons dried oregano, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 cup (240 ml) low-sodium chicken or vegetable broth
  • Low-sodium helps you control the salt level.
• Juice of 1 large lemon (about 2 tablespoons)

For the Biftekia (Greek Beef Patties)

• 1/2 medium yellow onion, grated (about 1/2 cup with juices)
• 1 large garlic clove, finely grated or pressed
• 1/2 cup (about 25 g) panko or fine dry breadcrumbs
• 1 large egg
• 1/4 cup finely chopped fresh parsley and/or fresh mint, plus extra for garnish
• 1 teaspoon dried oregano (this uses the remaining oregano from above)
• 1/2 teaspoon kosher salt (uses remaining salt)
• 1/2 teaspoon freshly ground black pepper (uses remaining pepper)
• 1 pound (450 g) ground beef, about 80% lean (20% fat)
  • This fat level keeps the patties juicy but not greasy.
• 1/2 cup crumbled feta cheese (optional)
  • If using, choose block feta in brine, ideally from sheep’s milk or a sheep/goat blend – this style is known for better flavor and moisture than pre-crumbled feta, which tends to be drier and saltier.

Optional for Serving

• Extra lemon wedges
• Plain Greek yogurt or tzatziki
• Simple tomato-cucumber-onion salad

Required Tools

• 1 large rimmed sheet pan (half-sheet size works well)
• Box grater (large holes for onion, small holes for garlic)
  • A food processor can also be used to pulse the onion and garlic to a pulp.
• Large mixing bowl for the biftekia mixture
• Measuring cups and spoons
• Chef’s knife and cutting board
• Tongs or spatula for turning/serving
• Optional: parchment paper or a silicone baking mat (to reduce sticking and make cleanup easier)
• Optional but recommended: instant-read thermometer to check the internal temperature of the patties

According to widely accepted food-safety charts from sources like USDA and FoodSafety.gov, ground beef should be cooked to an internal temperature of 160°F (71°C).

Step-by-Step Method (With Practical Detail)

Step 1. Preheat & Prepare the Pan

1. Preheat the oven to 450°F (230°C).
   • This relatively high temperature helps the potatoes brown while still getting cooked through.
2. Prepare the sheet pan.
   • Lightly grease the pan with a thin film of olive oil, or line it with parchment paper or a silicone mat. Even if you line it, a thin layer of oil under the potatoes encourages browning.

Step 2. Season and Roast the Potatoes

1. Cut the potatoes into wedges.
   • Slice each potato in half lengthwise, then cut each half into 3 or 4 wedges, about 1/2-inch (1.25 cm) thick at the widest part. Try to keep them roughly the same size so they cook evenly.
2. Season the wedges.
   • Pile the wedges directly on the sheet pan.
   • Drizzle with 1/4 cup olive oil.
   • Sprinkle with 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
   • Toss with your hands to coat every wedge, then spread them into an even layer.
3. Add the lemon-broth mixture.
   • In a measuring cup or small bowl, combine 1 cup broth and about 2 tablespoons fresh lemon juice.
   • Pour this around the potatoes (not directly on top of every wedge – you want some pieces to roast on the surface while others sit in the flavorful liquid).
4. Roast the potatoes.
   • Place the pan in the preheated oven and roast for 25 to 30 minutes, until the potatoes are beginning to soften and just picking up some color around the edges.
   • The liquid will start to reduce and thicken slightly.

What you should see: the kitchen smells like lemon and oregano, the potatoes are still a little firm in the center, and the edges are just turning golden.

Step 3. Make the Biftekia Mixture

While the potatoes roast, mix the patties.

1. Grate the onion and garlic.
   • Set a box grater inside or over a large mixing bowl.
   • Grate 1/2 medium onion on the large holes directly into the bowl, catching all its juices (this moisture helps keep the patties tender and prevents dry pockets of onion).
   • Use the small holes or a microplane to grate 1 garlic clove into the same bowl.
2. Add the binders and seasonings.
   • Add 1/2 cup breadcrumbs, 1 egg, 1/4 cup chopped fresh parsley/mint, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
   • Stir until everything is well combined; it will look like a wet herb-and-breadcrumb paste.
3. Add the ground beef.
   • Add 1 pound ground beef (about 80% lean) to the bowl.
   • Using your hands, gently fold the mixture together until everything is evenly distributed. Try not to squeeze or mash the meat; overworking ground beef can make the patties dense and tough.
4. Add feta (optional).
   • If using feta, crumble 1/2 cup from a block and gently fold it into the mixture so you get pockets of cheese throughout the patties. Avoid pre-crumbled feta, which is usually firmer and less flavorful than feta stored in brine.

Step 4. Shape the Patties

1. Divide the mixture into 8 equal portions.
   • Each should be roughly the size of a small burger patty.
2. Shape into oval or round patties.
   • Aim for patties that are about 3 inches (7 – 8 cm) across and 3/4 – 1 inch (2 – 2.5 cm) thick.
   • Press a slight indent in the center of each patty with your thumb; this helps them cook more evenly and discourages doming in the middle.
3. Keep them chilled if needed.
   • If your kitchen is very warm or you’re pausing before cooking, cover and refrigerate the shaped patties for up to 30 to 40 minutes while the potatoes roast.

Step 5. Add the Patties to the Pan

1. Check the potatoes.
   • After 25 to 30 minutes, they should be starting to soften, with some browning on the edges and a reduced, slightly thickened lemony broth in the pan.
2. Nestle the patties on top.
   • Carefully remove the pan from the oven and set it on a heat-safe surface.
   • Make space among the potato wedges and place the biftekia directly on top and between the potatoes. They should be in a single layer without overlapping.
3. Return to the oven.
   • Bake for another 18 to 20 minutes, until:
     • The patties are nicely browned on top.
     • The potatoes are tender all the way through when pierced with a fork.
     • Most of the liquid in the pan has evaporated or turned into a rich, glossy sauce.

Step 6. Check Doneness & Rest

1. Use an instant-read thermometer if possible.
   • Insert it into the center of a patty. Ground beef is considered safely cooked when it reaches 160°F (71°C) according to USDA and other food-safety guidelines.
2. Rest briefly.
   • Remove the pan from the oven and let everything rest for 5 minutes.
   • This resting time allows juices in the patties to redistribute and gives the potatoes a moment to firm slightly so they’re easier to serve.

Step 7. Serve

• Scatter extra chopped parsley or mint over the hot pan.
• Squeeze a bit more fresh lemon juice over the top if you love brightness.
• Serve straight from the sheet pan or transfer patties and potatoes to a platter.
• Add Greek yogurt or tzatziki and a simple tomato-cucumber-onion salad on the side for a fresh, crunchy contrast.

Variations & Customization

You can easily adapt this one-pan Greek dinner to your preferences:

• Beef & lamb mix: Use half ground beef and half ground lamb for a richer, more traditional Mediterranean flavor. Many Greek recipes pair minced meat with lemon potatoes this way.
• Different herbs:
  • Swap some parsley for extra mint for a brighter, more aromatic biftekia.
  • Add fresh oregano if you have it and reduce the dried slightly.
• Spice boost:
  • Add 1/2 – 1 teaspoon smoked paprika or a pinch of chili flakes to the meat mixture for a gentle heat and smokiness.
• Dairy-free:
  • Skip the feta and check that your broth is dairy-free. The patties will still be delicious and moist thanks to the grated onion and egg.
• Gluten-free:
  • Use gluten-free breadcrumbs or try a few tablespoons of cooked, cooled rice as a binder. The texture will be slightly different – more rustic, less uniform but still tasty.

Why You’ll Love This Sheet Pan Biftekia

• True one-pan Greek dinner: Meat and potatoes roast together; you only need a small salad or some yogurt to complete the meal.
• Weeknight-friendly: Once everything is in the oven, you’re mostly hands-off.
• Easy to customize: Adjust herbs, add feta, or change the meat blend to match your taste.
• Family-friendly flavors: Savory beef, lemony potatoes, garlic, and oregano are approachable but still feel special and “restaurant-y.”
• Good for meal prep: Leftovers reheat well, and extra patties can be used in pita sandwiches with salad and yogurt the next day.

Common Mistakes to Avoid

1. Cutting potatoes in very uneven sizes
   • If some wedges are huge and others tiny, they won’t cook at the same rate. Aim for similar thickness so everything becomes tender at about the same time.
2. Overcrowding the sheet pan
   • If potatoes are piled too high, they steam instead of roast, and you’ll miss out on those browned edges. Use a large pan; everything should be in a mostly single layer.
3. Overworking the meat mixture
   • Kneading the beef like bread dough makes dense, tough patties. Mix only until the ingredients are just combined and then stop.
4. Under-seasoning
   • Greek-style biftekia are meant to be well seasoned. Taste the breadcrumb-onion mixture before adding the raw meat – if it tastes a bit bland, add a pinch more salt, pepper, or herbs.
5. Skipping temperature checks
   • Guessing doneness for ground beef can be tricky. An instant-read thermometer is the most reliable way to confirm the patties hit 160°F (71°C) for safety.
6. Not letting it rest
   • Cutting into the patties immediately can cause juices to run out. A short rest keeps them moist.

Expert Tips

• Prep in the morning:
  • You can mix and shape the biftekia in the morning, cover tightly, and refrigerate them until dinner. Just pull them out of the fridge while the potatoes start roasting to take the chill off.
• Scale up for guests:
  • For a larger group, double the recipe and use two sheet pans. Rotate the pans halfway through cooking so they brown evenly.
• Make a “Greek plate” dinner:
  • Serve the patties and potatoes with:
    • A simple Greek salad (tomatoes, cucumbers, red onion, olives, feta).
    • A bowl of tzatziki or plain Greek yogurt.
    • Extra lemon wedges and warm pita bread.
• Real-life moment:
  • This is the kind of dinner that works on a busy weeknight when everyone’s coming home at different times. The pan comes out of the oven, you set it in the middle of the table, and people can scoop patties and potato wedges as they pass through the kitchen. The smell of lemon, oregano, and roasted beef tends to pull everyone in pretty quickly.

Nutrition Facts (Per Serving – Approximate)

These numbers are estimates based on typical ingredients and standard portion sizes (2 patties plus a portion of potatoes), and they will vary with different brands, exact fat percentage, and portion sizes:

• Calories: ~620 to 680
• Protein: ~30 to 35 g
• Total fat: ~28 to 32 g
  • Saturated fat: ~9 to 11 g
• Carbohydrates: ~65 to 75 g
  • Fiber: ~6 to 8 g
• Sodium: Highly variable depending on salt use, broth, and feta (if used)

Treat this as a general guide rather than exact nutritional data.

Frequently Asked Questions

1. Can I make the biftekia mixture ahead of time?

Yes. You can mix and shape the patties up to 24 hours in advance. Cover tightly and refrigerate. For best texture, don’t mix them more than a day ahead, and let them sit at room temperature for about 15 to 20 minutes before baking so they cook more evenly.

2. What can I use instead of russet potatoes?

Yukon Gold or other all-purpose potatoes also work well. They’ll be a bit creamier and less fluffy than russets, but they still roast nicely and soak up the lemony sauce. Avoid very waxy potatoes if you want that classic soft interior with crisp edges.

3. How do I store and reheat leftovers safely?

• Storage:
  • Leftover cooked biftekia and potatoes should cool slightly, then go into an airtight container in the fridge within 2 hours of cooking.
  • Cooked ground-beef dishes are generally safe in the refrigerator for about 3 to 4 days according to USDA/AskUSDA guidance.
• Reheating:
  • Reheat in a 350°F (175°C) oven, covered with foil, until the patties and potatoes are hot throughout. Leftovers should be reheated to about 165°F (74°C) in the center for food safety.

4. Can I make this with ground turkey or chicken?

Yes, but you’ll need to adjust for safety and moisture:

• Use ground turkey or chicken with a bit of fat (not ultra-lean) to avoid dryness.
• Keep the grated onion and breadcrumbs in the mixture; they help add moisture.
• Poultry needs to reach an internal temperature of 165°F (74°C) according to standard food-safety charts.
• You may need a few extra minutes in the oven compared with beef.

5. Can I freeze the cooked patties or potatoes?

• Cooked patties:
  • Freeze in a single layer, then transfer to a freezer bag or container. Cooked ground-beef patties generally keep good quality in the freezer for around 2 to 4 months when well wrapped, based on common USDA guidance for cooked leftovers.
• Cooked potatoes:
  • Potatoes can be frozen, but their texture may become a bit grainy or mealy after thawing. If you freeze them, reheat directly from frozen in a hot oven and accept a slightly softer texture.

6. How spicy is this dish, and how can I adjust the flavor?

This recipe is not spicy by default – it’s more about herbs, lemon, and savory beef. If you want spice, add a pinch of chili flakes or a bit of smoked paprika to the meat mixture. If you’re cooking for kids or sensitive eaters, keep the seasoning as written and offer hot sauce or chili flakes at the table.

Conclusion

Sheet pan biftekia with lemony potato wedges is one of those dinners that feels like it should be reserved for weekends but secretly fits into a busy weeknight. You get juicy Greek-style meat patties, tender lemon-and-oregano potatoes, and only one pan to wash.

Use this recipe as a flexible base: swap in different herbs, add feta for a salty pop, or try a beef–lamb blend for deeper flavor. Serve it with a simple salad and a dollop of yogurt, and you’ve got a comforting Greek-inspired meal you can come back to again and again.