Name: North Macedonian Sharska Pljeskavica with Slow-Fermented Dough
Total time: 37 min
Yield: 4 servings
Cuisine: Macedonian
Ingredients: 500g ground beef; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp olive oil; 4 sourdough burger buns (prepared with 12hr fermentation); 1 cup kajmak; 1/2 cup ajvar

A grilled cheese burger with a beef patty, served with kajmak and ajvar on a slow-fermented sourdough bun.

Method

In a large bowl, combine ground beef, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
Form the mixture into 4 equal-sized patties.
Heat olive oil in a skillet over medium-high heat. Cook the patties for 3-4 minutes on each side until browned and cooked through.
Prepare sourdough buns by allowing the dough to ferment for 12 hours at room temperature, then shape and bake until golden brown.
Toast the sourdough buns. Spread kajmak on the bottom half of each bun, then add the patty and ajvar.
Serve immediately.
Check that the ground meat reaches 71°C (160°F) throughout before serving.