- View
Pljeskavica is a dish that captures the heart of Serbian grilling culture. This large, seasoned meat patty is usually cooked over an open flame, giving it a smoky depth and a texture that is both juicy and slightly crisp at the edges.
Often compared to a burger, it stands apart in its size, seasoning, and serving style. In Serbia, pljeskavica is a street food favourite, sold in bakeries, restaurants, and open-air stalls where the aroma of grilling fills the air.
It is more than a quick meal. Pljeskavica has become part of everyday dining, a food that satisfies both casual cravings and festive occasions. Whether eaten on its own or tucked into bread with sides, it always feels substantial.
What Is Pljeskavica?
Pljeskavica is essentially a seasoned meat patty made from a mixture of minced meats, often beef, pork, and lamb. It is shaped by hand into a large, flat round and grilled over charcoal or wood, which imparts its signature smokiness.
It can be served in a simple form on a plate with onions and bread, or as part of a stuffed version filled with cheese, bacon, or spicy sausage. This adaptability makes it appealing to different tastes while retaining its traditional roots.
When ordered from street vendors, pljeskavica often arrives inside a flatbread called lepinja, accompanied by sauces such as ajvar, a roasted pepper relish, and urnebes, a fiery cheese spread. Each combination offers a different experience.
Ingredients and Taste
The foundation of pljeskavica is freshly minced meat, usually a blend that balances flavour and fat. Onion and garlic are common seasonings, while paprika, salt, and pepper bring warmth and depth without overshadowing the meat.
Some recipes add sparkling water or mineral water to the mixture, which lightens the texture and keeps the patty tender during grilling. This small detail gives pljeskavica a distinct softness despite its hearty size.
The flavour is smoky, savoury, and slightly tangy depending on the sauces served with it. Ajvar adds sweetness and earthiness, while urnebes delivers heat and creaminess. Together, they highlight the richness of the meat without overwhelming it.
A Taste of History
Pljeskavica has its roots in the Balkans, where grilling has long been central to communal cooking. Its origins are closely tied to Ottoman influence, which introduced various minced meat dishes to the region centuries ago.
In Serbia, pljeskavica developed as a way to bring together locally available meats with spices that suited regional tastes. Over time, it evolved into a dish both versatile and distinct, becoming an everyday favourite.
The dish is also linked to gatherings and outdoor cooking, where food is as much about company as it is about sustenance. Sharing pljeskavica hot from the grill reflects the social nature of Serbian dining traditions.
Today, pljeskavica remains a cornerstone of Serbian cuisine. It represents a blend of history, resourcefulness, and culinary pride, continuing to thrive on both street corners and in family kitchens across the country.
How to Make Pljeskavica (Serbian Meat Patty)
Pljeskavica is Serbia’s famous grilled meat patty, often called the Balkan burger. Made with a blend of meats, spices, and onions, it carries a smoky flavour and juicy bite. Expect a dish rich with character, ideal for sharing at the table or straight from the grill. See the recipe card at the bottom for printable directions
Ingredients
For the patties
- 400g ground beef (preferably with some fat)
- 400g ground pork
- 200g ground lamb (optional but traditional for depth of flavour)
- 1 large onion, very finely grated or minced
- 3 garlic cloves, finely chopped
- 1 tsp paprika (sweet or smoked)
- 1 tsp ground black pepper
- 2 tsp salt
- ½ tsp baking soda (traditional tenderiser)
- 50ml sparkling water (for light texture)
For serving
- Lepinja (Serbian flatbread) or pita
- Kajmak (creamy dairy spread)
- Fresh onions, thinly sliced
- Ajvar (roasted red pepper relish)
Cooking Instructions
Step 1: Prepare the meat mixture
To begin, combine the ground beef, pork, and lamb in a large mixing bowl. Mix gently with your hands to distribute evenly. Avoid over mixing to keep the meat tender. Proceed to add aromatics.
Step 2: Add onions and garlic
Stir in the grated onion and finely chopped garlic. Mixing onions into the meat helps lock in moisture while adding sweet sharpness. Continue with seasoning.
Step 3: Season and aerate the mixture
Sprinkle in paprika, black pepper, and salt. Add baking soda and sparkling water, then mix until just combined. The baking soda helps loosen the texture, while sparkling water gives lightness. Move to marination.
Step 4: Marinate the mixture
Cover the bowl with cling film and refrigerate for at least 1 hour, preferably overnight. This rest allows flavours to deepen and the meat to firm. Transition to shaping patties.
Step 5: Shape the patties
Divide the mixture into four equal portions. Shape each into a large, flat patty about 1.5 cm thick. Press lightly in the centre to prevent doming during cooking. Prepare the grill next.
Step 6: Preheat the grill or pan
Preheat a charcoal grill or heavy griddle pan to medium to high. A charcoal grill is most authentic, lending smoky flavour. Ensure the surface is well oiled to prevent sticking. Move to cooking.
Step 7: Cook the patties
Place the patties on the hot grill. Cook for 4–5 minutes per side until golden brown with charred edges, ensuring the inside remains juicy. Do not press down while cooking as it releases juices. Move to resting.
Step 8: Rest the patties
Transfer the cooked patties to a plate. Let them rest for a few minutes to allow juices to redistribute. Transition to preparing accompaniments.
Final Step: Serve the Pljeskavica
Place each patty inside warm lepinja or pita. Add kajmak, sliced onions, and a spoon of ajvar. For presentation, serve with a side of fresh salad or roasted peppers for a true Serbian meal.
Variations and substitutions
- If lamb is unavailable, use only beef and pork.
- Replace kajmak with clotted cream or cream cheese for a similar creamy note.
- Ajvar can be substituted with roasted red pepper dip or mild salsa.
- Use sparkling mineral water if soda water is not available.
Cooking Tips for Perfect Pljeskavica
- Always rest the mixture before shaping for best flavour and binding.
- Use fatty cuts of meat to prevent patties from drying.
- A charcoal grill is preferred for authentic smoky taste, but a heavy cast iron pan works well indoors.
- Shape patties slightly larger than the bread, as they shrink while cooking.
Pljeskavica (Serbian Meat Patty)
Ingredients
For the patties
- 400 g ground beef preferably with some fat
- 400 g ground pork
- 200 g ground lamb optional but traditional for depth of flavour
- 1 large onion very finely grated or minced
- 3 garlic cloves finely chopped
- 1 tsp paprika sweet or smoked
- 1 tsp ground black pepper
- 2 tsp salt
- ½ tsp baking soda traditional tenderiser
- 50 ml sparkling water for light texture
For serving
- Lepinja Serbian flatbread or pita
- Kajmak creamy dairy spread
- Fresh onions thinly sliced
- Ajvar roasted red pepper relish
Instructions
- To begin, combine the ground beef, pork, and lamb in a large mixing bowl. Mix gently with your hands to distribute evenly. Avoid over mixing to keep the meat tender. Proceed to add aromatics.
- Stir in the grated onion and finely chopped garlic. Mixing onions into the meat helps lock in moisture while adding sweet sharpness. Continue with seasoning.
- Sprinkle in paprika, black pepper, and salt. Add baking soda and sparkling water, then mix until just combined. The baking soda helps loosen the texture, while sparkling water gives lightness. Move to marination.
- Cover the bowl with cling film and refrigerate for at least 1 hour, preferably overnight. This rest allows flavours to deepen and the meat to firm. Transition to shaping patties.
- Divide the mixture into four equal portions. Shape each into a large, flat patty about 1.5 cm thick. Press lightly in the centre to prevent doming during cooking. Prepare the grill next.
- Preheat a charcoal grill or heavy griddle pan to medium to high. A charcoal grill is most authentic, lending smoky flavour. Ensure the surface is well oiled to prevent sticking. Move to cooking.
- Place the patties on the hot grill. Cook for 4–5 minutes per side until golden brown with charred edges, ensuring the inside remains juicy. Do not press down while cooking as it releases juices. Move to resting.
- Transfer the cooked patties to a plate. Let them rest for a few minutes to allow juices to redistribute. Transition to preparing accompaniments.
- Place each patty inside warm lepinja or pita. Add kajmak, sliced onions, and a spoon of ajvar. For presentation, serve with a side of fresh salad or roasted peppers for a true Serbian meal.
Leave a Review