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Prepare the Aromatic Mixture: Place the red wine vinegar, garlic, onion, parsley, mint, oregano, salt, and pepper into a food processor. Blitz until finely chopped. Alternatively, grate the garlic and onion, and finely chop the herbs by hand.
Combine the Ingredients: In a large mixing bowl, add the minced beef. Stir in the processed (or hand-chopped) herb mixture. Add the egg and gluten-free breadcrumbs, then use your hands to mix until well combined.
Shape the Patties: Divide the mixture into 12 equal portions. Shape each portion into a flat patty, approximately 1cm+ thick and 7cm wide.
Heat the Oil and Cook the Patties: Heat a generous amount of olive oil in a large frying pan over medium heat. Working in two batches, fry the biftekia for 3 minutes per side, or until golden brown and cooked through. Transfer the cooked biftekia to a tray lined with kitchen paper towels to drain any excess oil. Squeeze fresh lemon juice over the patties while they are still warm for an extra burst of flavour.
Serve and Enjoy: Serve with Greek tzatziki and a fresh Greek salad. Alternatively, enjoy them on their own as an appetiser or in a gluten-free pita wrap with salad and grated kasseri cheese.