Pljeskavica

Pljeskavica (Serbian grilled meat patty)

The classic Serbian 'Balkan burger': a well-seasoned blend of beef and pork, grilled over high heat and served in soft lepinja flatbread with raw onion, kajmak and ajvar.

Prep

20 min

Cook

10 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) minced beef, around 20% fat
• •200 g (7 oz) minced pork, shoulder or belly for flavour
• •1 tsp fine salt
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •1 tsp sweet paprika
• •1 tsp garlic powder, or 1 small grated fresh clove
• •60 ml (¼ cup) sparkling water, very cold; traditional for a softer patty
• •1 medium white onion, very finely grated, squeeze out excess juice before using
• •4 pieces lepinja flatbread, substitute with small pita or kaiser rolls split open if lepinja unavailable
• •1 medium red onion, sliced into thin rings, for serving
• •120 g (4 oz) kajmak, Serbian dairy spread; substitute with clotted cream or a mix of cream cheese and sour cream if unavailable
• •80 g (⅓ cup) ajvar, roasted red pepper and aubergine relish
• •15 ml (1 tbsp) neutral oil, for brushing the grill grates

Steps

1. 1 In a large bowl, combine the minced beef and pork with the salt, pepper, paprika and garlic powder. Mix gently by hand until just combined — do not overwork, or the patty becomes dense.
2. 2 Add the grated onion and the cold sparkling water and mix briefly again; the water keeps the pljeskavica tender and juicy.
3. 3 Divide the mixture into 4 equal portions (about 140 g / 5 oz each) and shape each into a ball. Place between two sheets of cling film or baking paper and press out by hand into a flat round roughly 15 cm / 6 inches across and about 1 cm / ½ inch thick. Traditional pljeskavica has irregular, rustic edges — do not worry about a perfect circle. Chill the patties in the fridge while the grill heats.
4. 4 Prepare a very hot charcoal or gas grill (around 230 °C / 450 °F). Clean the grates well and brush them with oil on a folded paper towel held with tongs to stop the meat sticking.
5. 5 Lay the patties directly over the hottest part of the grill. Cook for about 3–4 minutes on the first side without pressing or moving them, until a deep brown crust forms and juices rise to the surface.
6. 6 Flip carefully and cook 2–3 minutes on the second side, until cooked through. The internal temperature should reach 71 °C / 160 °F measured in the thickest part with an instant-read thermometer, with no pink remaining in the centre.
7. 7 In the last minute of cooking, slice the lepinja open and press the flat sides cut-side down on the cooler edge of the grill for 30–60 seconds to warm through and pick up a little char.
8. 8 To assemble, open a warm lepinja and spread the bottom half generously with kajmak and the top half with ajvar. Lay the hot pljeskavica in the middle, pile raw red onion rings on top, and fold closed. Serve immediately with extra ajvar and a cold beer or rakija.