Recipe
Pljeskavica
The Balkans' answer to the burger: one big hand-kneaded patty of beef and lamb, rested in the fridge, seared hot and served in warm somun with raw onion and kajmak. Unlike ćevapi, this is a single proud patty — charred outside, juicy inside.
- Preparation
- 20 minutes
- Cooking
- 10 minutes
- Total time
- 30 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 860 kcal
- Protein
- 41 g
- Carbohydrates
- 48 g
- Fat
- 51 g
Ingredients
- Ground beef500 g
- Ground lamb250 g
- Red onion1 kom
- Garlic2 čehova
- Sweet paprika1 žličica
- Baking soda1/2 žličica
- Sparkling mineral water50 ml
- Salt and pepperpo ukusu
- Sunflower oil1 žlica
- Somun flatbread (lepinja)4 kom
- Kajmak100 g
Instructions
- 1
Combine the beef, lamb, grated onion, crushed garlic, paprika, baking soda, salt and pepper. Pour in the mineral water and knead by hand for a full 5 minutes, until the meat turns sticky and holds together.
- 2
Cover the bowl and rest the meat in the fridge for at least 2 hours — overnight is even better.
- 3
Divide the meat into 4 balls and press each into a wide, flat patty about 1 cm thick — wider than your palm.
- 4
Brush a grill pan or your heaviest skillet with oil and get it properly hot. Lay in the patties and sear undisturbed for 4–5 minutes.
- 5
Flip and grill the other side until nicely charred and just cooked through.
- 6
Warm the somun briefly on the pan, split it open and tuck in the pljeskavica with chopped raw onion and a generous spoonful of kajmak.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
