1. Soften the breadcrumbs: Pour the milk over the breadcrumbs and let them sit for about five minutes. This softens the crumbs and helps keep the meat patties tender after cooking. Do not skip this step because dry breadcrumbs can make the mixture firmer than it should be.

2. Prepare the vegetables: Grate the onion using the small holes of a box grater and finely mince the garlic. Chop the parsley into small pieces so it spreads evenly through the meat mixture. Fresh herbs make a big difference in the final flavor.

3. Combine everything: Place the ground beef into a large mixing bowl. Add the soaked breadcrumbs, onion, garlic, parsley, oregano, egg, olive oil, salt, pepper, and cumin if using. Mix gently with your hands until everything is evenly combined. Stop mixing as soon as the ingredients come together to keep the patties soft.

4. Rest the mixture: Cover the bowl and refrigerate for at least 30 minutes. Resting allows the breadcrumbs to absorb moisture and gives the herbs and seasonings time to blend into the meat. The chilled mixture is also much easier to shape.

5. Shape the patties: Divide the mixture into eight equal portions. Shape each one into a slightly flattened oval or round patty about ¾ inch thick. Press a shallow dent into the center of each patty to help it cook evenly and prevent it from puffing up.

6. Cook the biftekia: Heat a lightly oiled skillet over medium heat. Add the patties without crowding the pan. Cook for 5 to 6 minutes on the first side until nicely browned. Turn carefully and cook another 5 to 6 minutes until the internal temperature reaches 160°F (71°C). If needed, reduce the heat slightly during the second half of cooking to avoid burning the outside.

7. Rest before serving: Transfer the cooked biftekia to a plate and let them rest for five minutes. This keeps the juices inside the meat instead of running out onto the plate when cut.

8. Prepare the sides: Warm pita bread, spoon the tzatziki into serving bowls, and arrange lemon wedges, salad, or roasted potatoes on serving plates. Having everything ready means the biftekia can be enjoyed while still hot.

9. Serve: Serve the biftekia immediately with fresh lemon wedges, tzatziki, pita bread, roasted Greek potatoes, or a crisp Greek salad. Garnish with extra chopped parsley if desired.