Serbian Grilled Meat Burger Patty

Be the first to rate

(No Ratings Yet)

Loading...

A smoky, juicy Serbian-style grilled meat patty made from a blend of beef and pork, seasoned with sweet and smoked paprika, then seared on a hot griddle. Served in a warm somun flatbread with creamy kajmak, a smear of ajvar pepper relish, and crunchy raw onion for the true Balkan street-food experience.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 34 gFat
• 12 gSaturated Fat
• 46 gCarbs
• 5 gFiber
• 7 gSugar
• 38 gProtein
• 820 mgSodium
• 720 mgPotassium
• 150 mgCalcium
• 5.2 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Meat Patties

• 1 lb (450 g) ground beef, 80/20 lean
• 8 oz (225 g) ground pork
• 1 medium yellow onion, finely grated and squeezed
• 3 cloves garlic, minced
• 2 tsp sweet Hungarian paprika
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp ice-cold sparkling water
• 1 tbsp neutral oil, for the griddle

For Serving

• 4 somun or pita flatbreads, warmed
• 1/2 cup ajvar (red pepper relish)
• 1/3 cup kajmak or thick cream cheese
• 1 small red onion, very thinly sliced
• 2 tbsp chopped fresh parsley
• Squeeze of lemon, optional

Directions

1. In a large bowl, combine the ground beef, ground pork, grated onion, garlic, sweet paprika, smoked paprika, salt, pepper, and sparkling water. Mix gently with your hands just until the ingredients come together—do not overwork or the patties will turn tough.
2. Divide the mixture into 4 equal portions and shape each into a round patty about 5 inches (12 cm) wide and roughly 3/4 inch thick, pressing flat with your palm. The patties should be wider than the bread since they will shrink as they cook.
3. Place the patties on a parchment-lined tray, cover, and refrigerate for at least 20 minutes to help them hold their shape on the griddle.
4. Heat a cast-iron griddle or heavy skillet over high heat until very hot, about 3–4 minutes. Brush the surface lightly with oil.
5. Lay the patties on the hot surface and press down firmly with a wide metal spatula to flatten them to about 1/2 inch thick. Cook 4–5 minutes per side without moving them, until a deep brown crust forms and the juices run clear when pierced.
6. During the last minute of cooking, place the somun breads cut-side down on the edge of the griddle to warm and char lightly.
7. To build each sandwich, spread the warm bread generously with kajmak, lay a hot patty inside, spoon ajvar over the top, and finish with a pile of raw sliced red onion and a sprinkle of parsley.
8. Serve immediately with a cold beer, extra ajvar on the side, and lemon wedges for squeezing over the onion.

Cook’s Notes

• For the most authentic taste, use a blend of beef, pork, and a little lamb if you can find it.
• Grating the onion (rather than chopping) releases its juices into the meat, keeping the patty exceptionally moist.
• Keep the meat mixture cold until it hits the griddle; chilling helps the patties hold together and develop a better crust.
• Press the patties flat with a spatula the moment they hit the heat—this wide, thin shape is the signature look of pljeskavica.
• If you cannot find somun bread, use thick pocket pita or naan warmed on the griddle as a quick substitute.

You might also like

European

Serbian Rolled Stuffed Veal Cutlet with Kajmak

European

Serbian White Bean Stew with Smoked Pork Ribs

European

Ajvar Roasted Pepper Spread

European

Serbian Slow-Baked Pork and Sauerkraut Casserole