Entree: Bulgaria – Northern Culinary Region – Плескавица ➤ Pleskavitsa (Thick grilled spiced mixed-meat patty served hot in bread or with sides)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) mixed ground beef and pork (about 60/40 blend)
- 1 small onion, finely grated and squeezed of excess liquid (about 4 oz (110 g))
- 1 slice day-old white bread, crust removed, soaked in 2 tbsp (30 ml) milk then squeezed
- 1 large egg (about 1 3/4 oz (50 g))
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) coarse salt
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1/2 tsp (1 g) ground cumin (optional, traditional in some regions)
- 2 tbsp (30 ml) vegetable oil for grilling
- 4 pieces flatbread or rolls for serving
- Optional garnishes: sliced raw onion, chopped parsley, ajvar or yogurt sauce

Show original ingredient measurements

- 1.5 lb (680 g) mixed ground beef and pork (about 60/40 blend)
- 1 small onion, finely grated and squeezed of excess liquid (about 4 oz / 110 g)
- 1 slice day-old white bread, crust removed, soaked in 2 tbsp (30 ml) milk then squeezed
- 1 large egg (about 50 g)
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) coarse salt
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1/2 tsp (1 g) ground cumin (optional, traditional in some regions)
- 2 tbsp (30 ml) vegetable oil for grilling
- 4 pieces flatbread or rolls for serving
- Optional garnishes: sliced raw onion, chopped parsley, ajvar or yogurt sauce

Instructions

1. In a large bowl combine ground meats, grated onion, soaked and squeezed bread, egg, baking soda, salt, pepper, paprika, and cumin if using. Mix gently until just combined; avoid overworking.
2. Divide mixture into 4 equal portions and shape each into a thick, flattened patty about 4–5 inches (10–12 cm) wide and 3/4 inch (2 cm) thick. Press a slight depression in the center of each patty to prevent doming.
3. Cover and refrigerate patties for 30–60 minutes to firm up and let flavors meld.
4. Preheat a grill or heavy skillet over medium-high heat and brush with oil. When hot, place patties on grill or skillet.
5. Cook 4–5 minutes per side for medium doneness, pressing lightly once halfway through to ensure even contact; adjust time for desired doneness. If using a grill, rotate to achieve even charring.
6. Transfer cooked pleskavitsa to a plate and let rest 3 minutes. Serve in flatbread or rolls with sliced onion, parsley, ajvar, or yogurt sauce as preferred.