Biftekia Baked with Briam

5 from 2 votes

Greek Biftekia and Briam are both classic 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!

5 from 2 votes

Biftekia Baked with Briam

By Diane Kochilas

Prep Time 30

Cook Time 1

Ground Meat, Main Courses, Recipes

Prep Time 30

Cook Time 1

Ground Meat, Main Courses, Recipes

Ingredients

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

Instructions

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.
Oil a baking pan. Shape the ground meat mixture into 9 or 10 oval biftekia (burgers), placing them in rows in the baking pan.
Rinse out the food processor bowl and puree the herbs, garlic, olive oil and salt.
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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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Biftekia Baked with Briam