Biftekia Baked with Briam

Biftekia and Briam are both classic Greek recipes. I combine them in this dish, essentially a Mediterranean sheet-pan recipe, for an all-in-one, easy, healthy meal. This is a great example of how to change the geography of your plate, placing equal of not more emphasis on vegetables over protein. Kids will love it, too!

30 min
60 min


For the Biftekia

  • 3/4 lb Ground Beef or a combination of ground beef and lamb or ground beef and pork or chicken
  • 1 large onion coarsely chopped
  • 2 garlic cloves crushed with the side of a knife
  • 4 plum tomatoes (fresh, ripe) coarsely chopped
  • 1/2 cup red wine
  • 3-4 tbsp extravirgin Greek olive oil
  • 1 cup plain fresh breadcrumbs
  • Greeksea salt to taste
  • Pepper to taste
  • 1 tbsp dried Greek oregano

For the Veggies

  • 1 medium zucchini cut into a 1-inch dice
  • 3-4 small-to-medium potatoes preferably organic, unpeeled, and diced like thezucchini
  • 3-4 fresh, firm plum tomatoes, cubed
  • 2 large garlic cloves
  • 1 cup fresh basil leaves
  • 4 -5 fresh marjoram sprigs, leaves removed
  • 2 -3 tbsp extravirgin Greek olive oil
  • Sea salt to taste


  1. Place the ground meat in a mixing bowl. Pulse the onion, garlic, and tomato in the bowl of a food processor until completely pulverized and liquid. Add to the ground meat, together with the red wine, olive oil and breadcrumbs. Season with salt, pepper and oregano. Knead well.

  2. Oil a baking pan. Shape the ground meat mixture into 9 or 10 oval biftekia (burgers), placing them in rows in the baking pan.

  3. Rinse out the food processor bowl and puree the herbs, garlic, olive oil and salt.

  4. Place the vegetables in a mixing bowl and toss with the herb - olive oil mixture. Strew the vegetables evenly around the biftekia. Cover with parchment and foil and bake in a preheated oven at 350F/170C for about an hour, or until everything is tender and thoroughly cooked.

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