|Nutritional Guidelines (per serving)|
A pljeskavica (pless-kah-VEE-tsah) is a Serbian hamburger popular in one form or another throughout the Balkans, especially Bosnia and Herzegovina and Croatia.
The name for these meat patties (pljeskavice is plural) comes from pljesak, a word meaning "to clap the hands," the motion used to form these thin, large burgers.
They can be made with any combination of pork, lamb, and beef and can be grilled, broiled, baked or pan-fried, although grilling is traditional. The meat mixture is usually identical to that used for cevapcici, little sausages that are formed by hand instead of being stuffed into a casing.
In a large bowl, mix together ground beef, ground pork, ground lamb, garlic, onions, salt and sweet or hot paprika until thoroughly combined. Do not overmix because this will toughen the meat.
Refrigerate meat mixture for several hours for the flavors to meld and for the mixture to firm.
Heat a grill, indoor grill, broiler or skillet. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by 1/2 inch or about the size of a small dinner plate.
Cook pljeskavice about 7 minutes per side.
Serve with green onions or chopped raw onion, tomatoes, ajvar, lepinje or pogacha bread and Serbian potato salad or cole slaw on the side. Some Serbs place the patty on a large bun like an American hamburger.
Other Types of Eastern European Hamburgers
Polish Hamburgers (Mielone Kotlety) Recipe: These hamburgers can be made with any combination of pork, veal or beef, and can be served like Salisbury steak with mashed potatoes and gravy or on rye bread with sliced dill pickles or sweet pickle relish, sliced tomatoes and lots of black pepper, and onions.
Romanian Breaded Meat Patties (Parjoale Moldovenesti) Recipe: Romanians typically make a large quantity of parjoale at one time because they are delicious the next day cold on rye bread with whole-grain mustard, and perfect for picnics or traveling.