These soft and juicy biftekia (Greek burger patties) are an absolute classic and so easy to make! Packed with fresh herbs, grated onions, and tomatoes, they are full of flavour and they’re perfectly tender too. With a beautifully brown and crispy exterior, they look as incredible as they taste!

If you’re looking for another ground beef recipe, try this great recipe for Cypriot keftedes for a different take on Greek meatballs. Or, if you’re after an easy, complete one-pan meal, try my Greek lemon chicken recipe for another fantastic main dish!
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Why you will love this recipe
- Packed with Flavour: Fresh mint, parsley, and oregano bring so much great taste with traditional Greek flavours that everyone will love.
- Perfectly Juicy: Grated onion and tomatoes make this bifteki recipe extra moist and ensure the patties are perfectly tender every time.
- So Simple: This recipe is so easy to follow, and you can even prep the mixture the night before for added convenience. When you’re ready, just place the patties on a baking tray and let the oven do the work.
- A Complete Meal Made Easy: Make it a complete meal by cooking Greek lemon potatoes or pilafi rice in the oven alongside your patties. Add a crisp Greek salad, and you’ve got a delicious, fuss-free dinner that everyone will love!

Overview of the Key Steps
Here’s a quick look at the steps to make these beautiful Greek burgers that the whole family will love!
- Prepare the Meat Mixture: Start by combining all the ingredients in a large mixing bowl. Then mix thoroughly until the mixture is smooth and evenly combined.
- Shape the Meat Patties: Divide the mixture into equal portions and shape them into patties with your hands. For a twist, stuff with feta cheese to make delicious biftekia gemista.
- Bake to Perfection: Place the patties on a large roasting tray and bake until browned, slightly golden, and irresistibly juicy.
- Serve and Enjoy: Finish with a generous squeeze of fresh lemon juice for that zesty touch!
Watch The Short Video Tutorial
Watch my step-by-step video tutorial for making these delicious biftekia and see exactly how it's done!
Don’t forget to like, comment, and share the video with someone who loves classic Greek recipes. It means so much and I love interacting with you guys on the socials, your feedback makes my day!
Ingredients
Let’s take a look at what makes these Greek biftekia so delicious! As always, scroll down to the recipe card at the bottom of the page for exact amounts and extra tips.

- Lean Beef Mince: For the best results and texture, use a good-quality lean beef mince. This mixture is naturally soft, so lean ground meat helps hold everything together beautifully. Prefer a twist? You can substitute with pork, or even a combination of the two for a slightly richer flavour.
- Eggs: Whole eggs act as a binder, helping to hold everything together and ensuring the patties stay intact while cooking.
- Fresh Herbs (Parsley and Mint): Freshly chopped parsley and mint bring bright, bold Mediterranean flavours to the dish. If you’re feeling adventurous, add your own spin with some of your favourite fresh herbs for even more flavour.
- Onion: Finely blended or grated, onions add a burst of extra flavour and keep the patties moist. If two feels like too much, you can just one, it’s all about your preference!
- Garlic: You can’t skip the garlic! Toss a few cloves into the blender with the onions, or mince them if you prefer. It’s a key ingredient for adding that beautiful savoury kick.
- Tomato: Grate the tomatoes on a coarse setting until only the skin is left in your hand. Don’t forget to keep all the juices, they add so much moisture and richness to the mixture. Discard the tomato skin.
- Dried Oregano: This classic Greek herb ties all the flavours together perfectly!
- Breadcrumbs: I like to use continental bread with the crust removed. Blend it into fresh breadcrumbs of around 150 grams total.
- Salt and Pepper: Use good-quality sea salt and freshly ground black pepper to season the mixture. It’s a simple touch, but it elevates the overall flavour.
- Extra Virgin Olive Oil: A couple of tablespoons of olive oil enhance the patties and bring that authentic Mediterranean taste to the dish.
- Feta Cheese (Optional): Stuffing your biftekia with feta adds a creamy, salty centre that takes these patties to the next level. Trust me, it’s worth it!
Preparation
Follow these simple steps to get everything ready:

- Make Breadcrumbs: Remove the crusts from your bread and blend into fine breadcrumbs. Aim for 150 grams in total for the best results.
- Blend the Garlic and Onion: Clean and chop them into manageable pieces, then blend until they form a pulpy, juicy consistency.
- Grate the Tomatoes: Use a coarse grater over a large plate and carefully grate the tomatoes until only the skin remains in your hand. Make sure to keep all the juices for extra moisture.
- Chop the Herbs: Finely chop parsley and mint to ensure they mix evenly throughout the meat mixture.
- Measure Ingredients: Have everything pre-measured and ready to go for quick and easy preparation. I recommend using a digital scale to measure the salt, pepper, and portion out equal-sized patties.
Step-by-step Cooking Instructions
Follow these simple steps to create perfectly tender and juicy oven-baked biftekia (biftekia sto fourno). Use the images for each corresponding step, and if you need extra assistance, watch my short video tutorial for extra guidance.

- Combine the Ingredients: Add all the ingredients into a large bowl. Mix thoroughly with your hands until the mixture is smooth and well combined. If preparing ahead, cover with plastic wrap and refrigerate until ready to use.
- Shape the Patties: Divide the mixture into 12 equal patties, shaping each portion with your hands. For biftekia gemista, press a cube of feta into the centre of each portion, then reshape to enclose the cheese.
- Bake the Patties: Preheat your oven to 180°C fan-forced. Arrange the patties on a large roasting tray lined with baking paper, ensuring they are spaced apart. Bake for 50–60 minutes, flipping the patties after the first 20 minutes and draining any excess juices if needed. Flip them again after 20 more minutes for even browning. Remove from the oven once the patties are browned, golden, and cooked through.
- Serve and Enjoy: Let the patties rest for 5 minutes after baking. Add a generous squeeze of fresh lemon juice for that authentic Greek touch, and serve with your favourite sides!

Serving suggestions
This dish goes with just about anything! It’s always a family favourite, and kids love them too. Here are a few ways to enjoy biftekia:
- Greek Lemon Potatoes: Greek potatoes are traditional favourite that pairs perfectly with the juicy patties, bringing zesty, roasted flavours everyone will love.
- Pilafi Rice: Light, fluffy, and tastes amazing, Greek pilafi rice makes a simple yet satisfying addition to your plate. Bonus: you can cook both this and the lemon potatoes in the oven at the same time as the biftekia.
- Tzatziki Sauce: Creamy, garlicky, and refreshing, tzatziki is the perfect dipping sauce to serve alongside, you can't go wrong.
- Greek Salad: A crispy Greek salad with cucumbers, juicy tomatoes, red onion, Kalamata olives, and feta cheese tossed in olive oil make a quick and easy side. Or explore my other salad recipes for more inspiration.
- Bread options: Pair with my easy bread recipe, or try one of my pita options like Greek pita bread or Cypriot pita bread. Bread just goes with everything and perfect for soaking up any juices, even from the salads!
- Sauce Upgrade: Want to take it up a notch from just the juice of the lemon? Try my ladolemono sauce for an incredible Mediterranean twist. This classic lemon-oregano dressing is packed with garlic, mustard, and zest of the lemon for extra flavour.

Top Tips
- Handle with Care: This mixture is naturally soft and delicate due to the tomatoes and onions, so shape the patties gently to keep them intact. This is also why I don't recommend using a grill pan and frying in this recipe.
- Flip for the Best Presentation: Flip the patties after 20 minutes through baking for even cooking and browning. Flip them again towards the end for better browning and to showcase the best-looking side when serving.
- Use a Meat Thermometer: For perfectly cooked patties, use a meat thermometer to ensure the beef patties reach an internal temperature of 70°C.
- Refrigerate the Mixture: Letting the mixture rest in the fridge for at least 1 hour (or overnight) helps the flavours intensify and makes shaping the patties easier.
Storage
- Refrigeration: Place the cooked and cooled down biftekia in an airtight container and store them in the fridge for up to 3 days.
- Reheating: Bring them back to room temperature before reheating. Place them on a lined baking tray and cook in a preheated oven at 160°C fan-forced until warmed through.
Freezing
- How to Freeze: Once fully cooked, let them cool completely. Then transfer them to a freezer-safe container or bag. If you only want to take a few out at a time, separate them with parchment paper to prevent sticking.
- Thawing and Reheating: Defrost/ thaw in the fridge and bring them back to room temperature before reheating. Follow the same method as above by placing them on a lined baking tray and cooking in a preheated oven at 160°C fan-forced until warmed through.

FAQ
While both are traditional Greek dishes, biftekia are larger patties, similar to burgers. Keftedes, on the other hand, are smaller meatballs, more bite sized and often fried.
The term bifteki refers to a single patty, while biftekia is the plural form, meaning multiple patties. You might see people using these names interchangeably in recipes.
Biftekia is pronounced as beef-TEH-kyah. It’s easier to say than it looks!
Yes, you can! While lean beef mince is the base for this recipe, pork, lamb, or even a combination of ground meats can work beautifully. Each brings its own unique flavour, so don’t be afraid to experiment and create your own version that suits you!
D Anastasiou says
Can you give the measurements in USA measurements please? Ευχαριστώ!
Nikolopaa says
I’m planning to include both metric and US measurements in the future to make things easier for everyone. That said, for ingredients like mint and parsley, I find it tricky to convert to cups since it can depend on how compact the herbs are.
As a rough guide:
12 grams of fresh mint or parsley is about 1/4 cup loosely packed.
1 kg of beef mince is about 2.2 pounds.
4 slices of bread (150 grams) is about 5.3 ounces.
20 grams of salt is roughly 1 tablespoon, and 4 grams of black pepper is around 3/4 teaspoon.
I hope this helps, and let me know if you have any other questions! Ευχαριστώ!
Cassandra Newbound says
Made these for dinner lastnight and they were absolutely divine! I also loved the fact they were baked in the oven as I cannot stand frying patties and making a mess
Nikolopaa says
Thanks for trying the recipe 🙏 Glad you enjoyed!