Step 1

Get ready. Preheat the oven to 400°F.

Step 2

Season the potatoes. In a medium roasting pan, toss the potatoes with the lemon juice, salt, pepper, oregano to taste, and enough olive oil to coat (3-4 tablespoons).

Step 3

Parcook the potatoes. Add the water, cover with foil, and bake for 10 minutes. Uncover the potatoes and give them a stir to make sure they are not stuck to the pan. Recover and bake for another 10 minutes. Remove from the oven, but leave it on.

Step 4

Meanwhile, soak the bread. Place the bread in a large bowl. Add 2 tablespoons of olive oil and enough milk to cover the bread. Mix the bread well and let it soak until the liquid is absorbed; about 10 minutes.

Step 5

Sauté the onion and garlic. In a medium skillet, heat 3 tablespoons olive oil over medium-high. Add the onion and sauté for a few minutes until translucent, then add the garlic. Cook until everything is nicely caramelized and golden brown. Set aside to cool.

Step 6

Make the biftekia patties. To the bread mixture, add the oregano, mint, salt, pepper, vinegar and egg. Mix to combine. Add in the onion and garlic, meat, and parsley.  Mix very well with your hands until all of the ingredients are completely combined and the mixture is smooth. The mixture should feel soft; if it is too dry to hold its shape when you press it together, add a tablespoon or two of water. Divide the mixture into 12 round patties, each one about 1/2-inch thick.

Step 7

Bake the biftekia. Add the bifteki patties, nestling them in between and on top of the potatoes. Drizzle or brush them with olive oil. Bake the patties until an instant read thermometer, inserted in the center of one registers at least 160°F, 30 to 40 minutes. At the end of the cooking, depending on the oven, you might want to place the pan under the broiler for a few minutes to give the potatoes a golden brown color!

Step 8

Finish and serve. Remove the patties from the oven, allow them to rest for a few minutes and serve them with lemon wedges.