|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
1 pound ground beef chuck
1/2 pound lean ground pork
1/2 pound lean ground lamb
2 cloves garlic, finely chopped
1/2 cup finely chopped onions
1 1/2 teaspoons kosher salt
1 tablespoon sweet or hot paprika
Whole green onions, for serving
Chopped raw onion, for serving
Tomato slices, for serving
Gather the ingredients.
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 coleslaw on the side. Some Serbs place the patty on a large bun like an American hamburger.