Considered the quintessential Balkan burger, pljeskavica is an iconic Serbian dish traditionally served on lepinja bread with condiments such as ajvar and kajmak.
International
Pljeskavica
Traditional Serbian grilled pljeskavica with kajmak and ajvar, authentic recipe step by step.
- Serbia
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Carbohydrates 8 g
- Fat 30 g
Story behind the dish
Preparation
Pljeskavica is a Serbian preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of mixed minced meat (beef and pork).
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Have ready: 1 teaspoon of sweet paprika.
- Have ready: 1 teaspoon of baking soda.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix minced meat with grated onion
Mix the minced meat with grated onion, crushed garlic, paprika, baking soda, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Knead the mixture well for several minutes until it becomes sticky…
Knead the mixture well for several minutes until it is sticky and compact. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Let it rest in the refrigerator for at least 2 hours to bind.
Let it rest in the refrigerator for at least 2 hours to bind. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Form a large, flat patty (wider than a hamburger…
Shape into a large, flat patty (wider than a standard burger) with wet hands. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Grill very hot for 5-6 minutes on each side until golden brown…
Grill very hot for 5-6 minutes on each side until well browned and juicy inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Serve inside lepinja bread with kajmak (or cream cheese) and ajvar
Serve inside lepinja bread with kajmak (or cream cheese) and ajvar. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Kneading the meat mixture well for several minutes is what gives it its characteristic texture and prevents it from falling apart when grilling.
- Baking soda helps make the meat more tender.
Variations
- Pljeskavica filled with cheese in the center.
- Version with beef only.
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