Entree: North Macedonia – Southern Culinary Region – Шопска плескавица ➤ Šopska pljeskavica (Grilled seasoned mixed-meat patties topped with a chopped Shopska-style salad of tomatoes, cucumber, peppers, and brined white cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 1 small yellow onion, finely grated, about 1/2 cup (80 g)
- 2 cloves garlic, minced
- 1 large egg
- 1/3 cup (40 g) fresh breadcrumbs
- 2 tsp (10 g) fine salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (3 g) sweet paprika
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) olive oil for cooking
- 3 medium tomatoes, seeded and diced, about 2 cups (300 g)
- 1 medium cucumber, peeled if waxed, diced, about 1 1/2 cups (200 g)
- 1/2 cup (75 g) jarred roasted red peppers, diced
- 1/4 small red onion, very thinly sliced, about 1/4 cup (40 g)
- 2 tbsp (30 ml) chopped fresh parsley for salad
- 2 tbsp (30 ml) olive oil for salad dressing
- 1 tbsp (15 ml) red wine vinegar
- 4 oz (115 g) white brine cheese (sirene) or feta, crumbled
- Additional olive oil for brushing or pan

Instructions

1. In a large bowl combine ground beef, ground pork, grated onion (squeeze out excess liquid), minced garlic, egg, breadcrumbs, salt, pepper, paprika, and chopped parsley. Mix gently until just combined.
2. Divide mixture into 4 equal portions and shape into flat patties about 3/4-inch thick. Press a slight dip in the center of each patty to prevent bulging.
3. Refrigerate patties for 20–30 minutes to firm up while you prepare the Shopska topping.
4. Toss diced tomatoes, cucumber, roasted peppers, sliced red onion, and parsley in a bowl. Whisk together olive oil and red wine vinegar, season to taste with salt and pepper, and toss with the vegetables. Crumble the white brine cheese into the mixture and set aside to marry.
5. Heat a cast-iron skillet or grill to medium-high and brush with olive oil. Cook patties 4–5 minutes per side for medium, or until internal temperature reaches 160°F (71°C) for well-done, adjusting time to thickness.
6. Transfer cooked patties to plates and spoon a generous portion of the Shopska topping over each patty, letting the juices mingle with the cheese.
7. Garnish with a sprinkle of extra chopped parsley and serve immediately with warm flatbread or boiled potatoes if desired.
8. Leftover topping keeps refrigerated for 1 day; reheat patties gently and top when serving.