Balkan Burgers (Pljeskavica)

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Credit: Courtesy of Kafana NYC
The National Culinary Review, January/February 2020


1 pound ground beef
1 pound ground veal
1 ground pork, preferably neck or jowl meat; or use 1/3 pound pork
belly and 2/3 pound regular ground pork
½ cup finely chopped onions (plus minced onions for serving)
1 ½ teaspoons salt
1 tablespoon black pepper (or 2 teaspoons sweet paprika or one
teaspoon black pepper)
¼ cup sparkling
6 pita breads, warmed or toasted


1. In a large bowl, place meats, ½ cup of chopped onions, salt, pepper
and sparkling water. Using your hands, lightly combine ingredients.
Cover and refrigerate at least three hours or overnight.
2. Divide mixture into six equal balls. Place one ball between
two sheets of plastic wrap and use the heel of your hand to
pound it into a thin patty (about ¼-inch thick) and six inches in
diameter. Repeat with remaining meat, refrigerate patties for
about one hour.
3. Heat grill or heavy skillet to very hot. Cook patties, turning often,
until well browned on both sides, about five minutes total. Cut
pita breads in half horizontally and serve burgers between pieces
of pita. Sprinkle with onions and spread with kajmak.


Beef, Main Dish, Pork, The National Culinary Review

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