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Pljeskavica, Serbian meat patty with ajvar and chips
Juicy grilled pljeskavica served with ajvar and fresh onions

Traditional Serbian pljeskavica

Author: Flavelo
Recipes Main Courses
Often called the Balkan hamburger, though that does a disservice to this serious meat dish. The essence of Pljeskavica lies in the mixture of meats (beef, pork, sometimes lamb) and the lengthy resting period. It contains no eggs or bread rolls like a Hungarian meatball; the meat must be kneaded until the proteins 'bind', allowing it to hold itself together on the grill rack.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Serbian / Balkan

Ingredients

Equipment Needed

  • Large mixing bowl
  • Grill or griddle pan
  • Oil for shaping
  • Spatula

Instructions

1 ✓

Kneading: Place the two types of minced meat in a bowl. Add the salt, pepper, paprika, crushed garlic, and bicarbonate of soda. Start kneading by hand, vigorously, for at least 10-15 minutes.

Tip: Bicarbonate of soda loosens the meat's structure, making it more elastic and juicy. During the long kneading, the fat emulsifies with the meat.
2 ✓

Resting: Mix in the finely chopped onion. Cover the bowl with cling film and place in the fridge for at least 2-3 hours, but preferably overnight.

Tip: During resting, the flavours mature and the texture of the meat compacts, making it easier to shape.
3 ✓

Shaping: Oil your hands. Take out large balls of meat and flatten them into thin, plate-sized discs (approx. 1-1.5 cm thick).

Tip: Make it thinner than a burger patty because it will shrink and puff up during cooking.
4 ✓

Frying: Heat the grill or pan to medium-hot. Brush the rack with oil. Fry the patties for 5-6 minutes per side until nice dark brown stripes appear.

Tip: Only turn it over when it releases from the rack. Do not press with the spatula, or you will squeeze out the juices!
5 ✓

Serving: Serve in fresh flatbread (lepinja) with ajvar and finely chopped red onion.

Tip: Kajmak (salted clotted cream) is the perfect accompaniment if you can source it or make it.

Recipe FAQ

The patty fell apart while frying.
You didn't knead it enough or didn't let it rest. Kneading makes the meat sticky (protein extraction), which is the natural glue.
The inside dried out.
You used meat that was too lean. Pljeskavica requires at least 20-25% fat content.

Ingredients

  • 500 g Minced beef (fattier cut, e.g., neck)
  • 500 g Minced pork (shoulder or belly)
  • 1 head Onion (finely chopped)
  • 3 cloves Garlic (crushed)
  • 1 tsp Paprika (sweet)
  • 1 tsp Bicarbonate of soda (the secret ingredient)
  • 2 tsp Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Oil (for frying)