This Greek-Inspired Sheet Pan Dinner Is So Comforting

This Greek-Inspired Sheet Pan Dinner Is So Comforting

from simplyrecipes.com
Dinner
60 min
4 servings
633 kcal / serving

This sheet pan biftekia with lemony potato wedges recipe is an easy, Greek-inspired one-pan meal to make on a weeknight. The ground beef patties are seasoned with onion, garlic, herbs, and feta, and pair perfectly with the bright, tender, lemony potatoes.

Ingredients

  • 2 poundsrusset potatoes
  • ¼ cupextra-virgin olive oil
  • 2 teaspoonsdried oregano, divided
  • 1 ½ teaspoonskosher salt, divided
  • 1 teaspoonfreshly ground black pepper, divided
  • 1 cuplow-sodium chicken broth
  • juice of 1 large lemon (about 2 tablespoons)
  • ½ mediumyellow onion
  • 1 clovegarlic
  • ½ cuppanko breadcrumbs
  • 1 largeegg
  • ¼ cupfinely chopped fresh parsley and/or mint, plus more for garnish
  • 1 pound80 percent lean ground beef
  • ½ cupcrumbled feta cheese, optional

Directions

  1. 1

    Preheat the oven to 450°F.

  2. 2

    Prep the potatoes: While the oven is preheating, cut the potatoes into 1/2-inch wedges. Transfer them to a rimmed baking sheet, then toss them with the olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. In a measuring cup, combine the broth and lemon juice, then pour over the potatoes.

  3. 3

    Roast the potatoes: Transfer the pan to the oven and roast the potatoes until they begin to soften, 25 to 30 minutes.

  4. 4

    Make the biftekia: While the potatoes are roasting, set a box grater in a large bowl. Grate the onion on the large holes of the box grater (you should have about 1/2 cup), and grate the garlic on the small holes. Add the breadcrumbs, egg, chopped herbs, remaining 1 teaspoon dried oregano, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and stir to combine. Add the ground beef and mix gently to combine, then fold in the feta, if using. Form the mixture into eight 3-inch patties.

  5. 5

    Roast the biftekia: When the potatoes are ready, place the patties on top of the potatoes and return the baking sheet to the oven. Bake until the biftekia are cooked through, the potatoes are tender, and the liquid is nearly evaporated, about 20 minutes. Garnish with more chopped fresh herbs and serve. Leftover biftekia and potatoes can be stored in an airtight container in the fridge for up to 4 days. Love the recipe? Leave us stars and a comment below!