Serbian Hamburger (Pljeskavica) Recipe

Serbian "Pljeskavica" Hamburger. © Barbara Rolek licensed to About.com, Inc.
    30 mins
Ratings (13)

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.

 

What You'll Need

  • 1 pound ground beef chuck
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground lamb
  • 2 cloves finely chopped garlic
  • 1/2 cup finely chopped onions
  • 1 1/2 teaspoons salt
  • 1 tablespoon sweet or hot paprika
  • To Serve:
  • Whole green onions
  • Chopped raw onion
  • Tomato slices
  • Ajvar
  • Lepinje or pogacha bread

How to Make It

  1. 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.
  2. Refrigerate meat mixture for several hours for the flavors to meld and for the mixture to firm.
  3. 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.
  1. Cook pljeskavice about 7 minutes per side.
  2. 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