Sheet pan Greek bifteki with potatoes
User Reviews
4.3
46 reviews
Good
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
5
-
Calories
334 kcal
-
Course
Main Course
-
Cuisine
Greek
Sheet pan Greek bifteki with potatoes
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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.
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Ingredients
For the burgers
- 450 g ground beef 10% fat or above, 1lb
- 1 red onion roughly chopped
- 2 garlic cloves
- 1 lice bread for toaster
- parsley fresh; handful
- 5 mint leaves
- 1 tsp salt
- ½ tsp oregano dried
- 1 egg medium
- 1 tsp red wine vinegar
- lemon zest of 1
- 5 feta cheese small slices
For the sheet pan
- olive oil as needed, to drizzle
- 6 potato such as Maris Piper, cut into wedges, large
- salt to season
- black pepper to season
- 2 garlic sliced, large cloves
- 1 lemon halved, small
- 1 tsp oregano dried
- 2 cherry tomato on the vine, bunches
- 100 g feta cheese crumbled, 3 1/2 oz
- 1 red onion sliced thinly, small
- parsley to garnish, fresh
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 Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
115mg
(38%)
Sodium
805mg
(34%)
Potassium
378mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
228IU
(5%)
Vitamin C
16mg
(18%)
Calcium
161mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 115mg | 38% |
| Sodium | 805mg | 34% |
| Potassium | 378mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
46 reviews
Good
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