Pljeskavica
The Quirky Foodster Team
Ingredients
- Minced beef — 500 g (1 lb)
- Minced pork — 300 g (10 oz)
- Onion, grated and squeezed of excess liquid — 1
- Baking soda — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Paprika — 1/2 tsp
- Somun or flatbread — 4 pieces
- Sliced onion, kajmak, ajvar, to serve
Method
- Combine the minced beef, pork, grated onion, baking soda, salt, pepper and paprika in a bowl.
- Knead the mixture thoroughly for several minutes until well combined and slightly sticky.
- Cover and refrigerate for at least 1 hour.
- Divide into 4 portions and shape each into a large, flat patty about 1.5 cm (1/2 in) thick.
- Preheat a charcoal grill to high heat.
- Grill the pljeskavica for 5-6 minutes per side until well charred and cooked through.
- Serve immediately in warm bread with sliced onion, kajmak and ajvar.
Introduction: A large, spiced grilled meat patty, often called the Balkan hamburger, a hugely popular street food.
Cultural Background: Pljeskavica, a generously sized grilled meat patty served in bread with an array of toppings, is one of Serbia's most beloved street foods, its satisfying size and customisable toppings making it a favourite grab-and-go meal.
Tips: Knead the meat mixture thoroughly for the correct springy texture, similar to ćevapi. Chill before shaping to make the large patties easier to form and grill.
Variations: Some versions are stuffed with cheese in the centre (punjena pljeskavica) for an extra indulgent variation; adjust the beef-to-pork ratio to preference.
Storage: Store uncooked shaped patties in the refrigerator for up to 1 day, or freeze for up to 2 months.
Reheating: Reheat cooked pljeskavica briefly on a hot grill or in a hot pan to restore some char.
Nutrition: Approx. 520 kcal, 34 g protein, 32 g carbohydrate, 28 g fat per serving.
FAQs:
Q: Why is pljeskavica called the 'Balkan hamburger'?
A: Its format — a large grilled meat patty served in bread with toppings — closely resembles a hamburger, though the seasoning and preparation are distinctly Balkan.
Q: What toppings are traditional?
A: Kajmak, ajvar, raw onion and sometimes cheese are classic choices, though preferences vary by region and individual taste.
- Minced beef — 500 g (1 lb)
- Minced pork — 300 g (10 oz)
- Onion, grated and squeezed of excess liquid — 1
- Baking soda — 1 tsp
- Salt — 1 tsp
- Black pepper — 1/2 tsp
- Paprika — 1/2 tsp
- Somun or flatbread — 4 pieces
- Sliced onion, kajmak, ajvar, to serve
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