About this Dish
Serbia's beloved grilled meat patty, served in flatbread with peppers and cheese.
History & Origin
Often called the "Balkan burger", pljeskavica is a Serbian grilling staple, its blend of beef and pork seasoned simply and grilled over open charcoal.
IngredientsServes 2
🐄Ground beef, 500g
🐷Ground pork, 300g
🧅White onion, 1 medium, finely grated
🧄Garlic, 3 cloves, minced
🫧Sparkling mineral water, 3 tablespoons
🧂Salt, 1 teaspoon
🌶️Ajvar (roasted red pepper relish), 4 tablespoons
🧀Kajmak or cream cheese, 100g
🫓Lepinja flatbreads, 4 pieces
🌿Fresh parsley, small handful, chopped
Method
1
Combine the ground beef and pork in a large bowl. Add the grated onion, minced garlic, salt, and sparkling water. Mix everything together very well with your hands for about 3-4 minutes until the mixture becomes almost paste-like and sticky. The sparkling water is the secret to keeping them juicy.2
Cover the meat mixture with cling film and refrigerate for at least 2 hours, or overnight if possible. This resting time lets the flavours develop and makes the mixture easier to shape.3
Divide the meat into 4 equal portions and shape each one into a flat, round patty about 2cm thick and 15cm wide. Pljeskavica should be noticeably larger and flatter than a burger patty.4
Heat a grill pan, barbecue, or heavy cast iron skillet over very high heat. Grill the patties for about 4-5 minutes per side without pressing them down, until nicely charred on the outside and just cooked through. A real charcoal grill gives the best smoky flavour.5
While the meat rests for a couple of minutes, lightly toast the lepinja flatbreads on the grill until they have some colour and are warmed through. Slice them open like a pocket.6
Spread a generous amount of kajmak or cream cheese inside the warm bread, then tuck the pljeskavica inside. Spoon over the ajvar and scatter with fresh parsley. Serve immediately with sliced raw onion on the side.7
Serve immediately while everything is hot — in Serbia this is eaten straight away, often wrapped in paper to hold it together. You can also add sour cream or kajmak if you can find it.User Reviews
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