Greek Biftekia Meat Patties with Herbs and Onion

Why You’ll Love This Recipe

• Classic Greek flavor, simple method: Onion, herbs, and olive oil make these taste like a taverna favorite.
• Juicy and tender: Soaked bread (panade) keeps the patties moist, not dense.
• Flexible cooking: Works beautifully on the grill or in a skillet any time of year.
• Meal-prep friendly: Mix and shape ahead, then cook when you’re ready.

Grocery List

• Produce: 1 medium yellow onion, 2 garlic cloves, fresh parsley, fresh mint (optional), 1 lemon (optional but recommended)
• Dairy: Whole milk, 1 large egg
• Pantry: Bread (for breadcrumbs), extra-virgin olive oil, dried oregano, kosher salt, black pepper
• Meat: Ground beef (or ground beef + ground pork)

Full Ingredients

For the Biftekia (Meat Patties)

• 680 g (1 1/2 lb) ground beef (85–90% lean recommended) or 340 g (3/4 lb) ground beef + 340 g (3/4 lb) ground pork
• 60 g (1/2 cup) fresh breadcrumbs (from 1–2 slices soft bread, crusts removed if very tough)
• 80 ml (1/3 cup) whole milk or water (for soaking the breadcrumbs)
• 1 medium yellow onion, finely grated on a box grater (about 150 g / 1 cup) with its juices
• 2 cloves garlic, minced (about 2 tsp)
• 1 large egg
• 15 g (1/2 cup) chopped fresh parsley
• 1 tbsp finely chopped fresh mint or 1 tsp dried mint
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice (optional, brightens the flavor)

For Cooking & Serving

• 1–2 tsp extra-virgin olive oil (for the skillet) or neutral oil for high heat (optional)
• Lemon wedges, for serving
• Suggested sides: Greek lemon potatoes, horiatiki (Greek salad), tzatziki, or warm pita

Step-by-Step Instructions

Step 1: Make the soaked bread (panade)

In a small bowl, combine the fresh breadcrumbs and milk. Stir until evenly moistened, then let sit for 5 minutes. The mixture should look like thick, wet crumbs.

Using your hand, squeeze the soaked crumbs gently to remove excess liquid (you want them moist, not dripping), then set aside.

Step 2: Grate the onion and prep the aromatics

Grate the onion on the medium holes of a box grater. Add all the onion and its juices to a large mixing bowl (the juices help flavor and tenderness). Mince the garlic and chop the herbs.

Step 3: Mix the biftekia mixture gently

To the bowl with onion, add the ground meat, squeezed soaked breadcrumbs, garlic, egg, parsley, mint, oregano, salt, pepper, olive oil, and (if using) lemon juice.

Mix with your hands just until everything is evenly combined, about 30–45 seconds. Avoid overmixing, which can make the patties tough.

Step 4: Rest, then shape oval patties

Cover the bowl and let the mixture rest for 15 minutes at room temperature. This gives the breadcrumbs time to hydrate fully and helps the patties hold together.

Divide into 8 equal portions (about 85 g / 3 oz each). With lightly damp hands, shape into classic Greek-style ovals about 10 cm x 6 cm (4 x 2 1/2 in) and about 1.5 cm (1/2–2/3 in) thick. Press a small dimple in the center of each to help them cook evenly.

Step 5: Cook option A (pan-sear in a skillet)

Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 1–2 tsp olive oil and swirl to coat.

Add the patties in a single layer (cook in batches if needed). Sear for 4–5 minutes on the first side, then flip and cook 4–5 minutes on the second side.

They’re done when the thickest part reaches 71°C / 160°F on an instant-read thermometer. If the outside is browning too quickly, reduce heat to medium for the last couple of minutes.

Step 6: Cook option B (grill for smoky char)

Preheat a grill to high heat (232°C / 450°F). Clean and oil the grates.

Grill the patties with the lid closed for 4–5 minutes per side, or until they reach 71°C / 160°F in the center. If flare-ups occur, move patties to a cooler zone and finish cooking with the lid closed.

Step 7: Rest and serve

Transfer cooked biftekia to a plate and rest for 3 minutes. Serve warm with lemon wedges, and pair with Greek lemon potatoes or a crisp salad. If you like, add a spoonful of tzatziki on the side.

Pro Tips

• Use fresh breadcrumbs for the juiciest texture: Fresh bread soaked in milk stays tender; dry breadcrumbs can make patties firmer.
• Grated onion is key: It melts into the meat, adding moisture and a sweet-savory base without chunks.
• Don’t overmix: Mix just until combined to avoid a springy, sausage-like texture.
• Make a test patty: Cook a small spoonful first and adjust salt, pepper, or herbs before shaping the rest.
• Cook to temperature: Aim for 71°C / 160°F in the center for food safety and best results.

Variations

• Beef–pork taverna style: Use a 50/50 mix of ground beef and pork for extra richness and a softer bite.
• Extra herb-forward: Add 1 tbsp chopped fresh dill and increase parsley to 25 g (about 3/4 cup).
• Spiced biftekia: Add 1/2 tsp ground cumin and a pinch of cinnamon for a warmer, more aromatic profile.

Storage & Make-Ahead

Refrigerate: Store cooked biftekia in an airtight container for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water for 3–5 minutes, or microwave in short bursts until hot.

Make-ahead (uncooked): Shape patties, place on a parchment-lined tray, cover, and refrigerate up to 24 hours. Cook as directed (you may need an extra 1 minute per side if very cold).

Freeze: Freeze uncooked patties on a tray until solid, then transfer to a freezer bag with parchment between layers. Freeze up to 3 months. Thaw overnight in the refrigerator before cooking.

Nutrition (per serving)

Approximate, per serving (2 patties; recipe as written with 85–90% lean beef): 520 calories, 36 g protein, 38 g fat, 10 g carbohydrates, 2 g fiber, 2 g sugars, 760 mg sodium. Values vary by meat blend and exact ingredients.