Entree: Serbia – Пљескавица Pljeskavica (grilled meat patty)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 30 min

Total 1 hr 2 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 medium onion, finely grated (about 1 cup / 150 g grated)
- 2 cloves garlic, minced
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) coarse salt
- 1/2 tsp (2 g) baking soda (optional, for lighter texture)
- 2 tbsp (30 ml) sparkling water or cold water
- 2 tbsp (30 ml) vegetable oil, plus more for grilling
- 4 lepinja or flatbreads, for serving
- Ajvar or kajmak, for serving
- Sliced raw onion and sliced tomatoes, for garnish

Instructions

1. In a large bowl combine ground beef and ground pork with grated onion, minced garlic, paprika, black pepper, salt, and baking soda if using. Mix gently but thoroughly by hand until evenly combined; avoid overworking the meat. Add sparkling water and mix once to incorporate.
2. Divide the mixture into 4 equal portions and shape each into a flattened patty about 4–5 inches (10–12 cm) wide and 1/2 inch (1–1.5 cm) thick. Press a slight indentation in the center of each to prevent doming while cooking.
3. Chill the patties for 15–30 minutes if time allows—this helps them hold together on the grill. Meanwhile heat a grill or cast-iron pan over medium-high heat and brush with oil.
4. Grill the pljeskavica 4–6 minutes per side, until a deep brown crust forms and internal temperature reaches at least 160°F (71°C). Adjust time for thickness and preferred doneness, flipping once.
5. Warm the lepinja on the grill for 1–2 minutes per side. Assemble each pljeskavica in a warmed lepinja, top with ajvar or a smear of kajmak, sliced onion, and tomato. Serve immediately.