Pljeskavica

Pljeskavica is Serbia's answer to the hamburger — a thick, hand-formed patty of mixed ground meats, seasoned with onion and spices, and grilled over charcoal until charred and juicy. Unlike a burger, it is never pressed thin; the generous thickness and the blend of beef, pork, and sometimes lamb give it a richly layered flavor. Across Serbia it is sold at roštilj (grill) stands, eaten tucked inside a lepinja flatbread with ajvar and kajmak.

Serves: 4

Ingredients

• 400g (14 oz) ground beef (80% lean)
• 300g (10 oz) ground pork
• 1 medium onion, very finely grated
• 3 cloves garlic, minced
• 1 tsp sweet paprika
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ tsp ground chilli flakes (optional)
• 4 lepinja or pita breads, to serve
• Ajvar, kajmak or sour cream, sliced onion, to serve

Instructions

1. Combine ground beef, pork, grated onion, garlic, paprika, salt, pepper, and chilli flakes in a large bowl. Mix firmly with your hands for 2 minutes until the mixture is cohesive and slightly sticky.
2. Cover and refrigerate for at least 1 hour (overnight preferred) to let the flavours meld.
3. Divide the mixture into 4 equal portions. Shape each into a flat oval patty about 2 cm (¾ inch) thick and 15 cm (6 inches) long.
4. Grill over high heat (charcoal is traditional) for 5–6 minutes per side until well charred on the outside and just cooked through. Do not press down.
5. Rest for 2 minutes. Serve in warm lepinja bread with ajvar, kajmak, raw onion rings, and a sprinkle of chilli flakes.

Cook's Notes: The resting step is essential — pljeskavica releases a lot of juice and benefits from a brief rest. For a "punjenu pljeskavicu" (stuffed version), press a pocket into the centre before grilling and fill with kajmak and diced hot peppers.