Pljeskavica — Serbian Burger Patty

Serbia's national burger — a large, thin patty of seasoned beef (and sometimes pork and lamb) grilled
over coals, served in lepinja with kajmak, ajvar, onions, and urnebes (a spicy cheese spread). Bigger
and thinner than an American burger, with a distinctly Balkan flavour. Grown men argue about the
best pljeskavica in Serbia.

FASTING LEVEL: Non-Fasting (beef, pork, lamb)

SERVINGS: 6
TIME: 45 minutes (plus 24 hours chilling)

INGREDIENTS:
- 700 g ground beef (80/20)
- 200 g ground pork
- 100 g ground lamb
- 2 large onions, finely grated (with juices)
- 4 cloves garlic, minced
- 1 teaspoon baking soda
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika or Aleppo
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon sunflower oil

For serving:
- 6 lepinja or pita flatbreads
- Kajmak
- Ajvar
- Red onion, chopped
- Urnebes (see note)
- Pickled peppers
- Tomato and cucumber slices

METHOD:
1. In a large bowl, combine all meats with grated onion and its juices, garlic, baking soda, paprikas, oregano, salt, and pepper.
2. Knead vigorously 5-8 minutes — the mixture should become smooth and slightly tacky.
3. Coat with oil. Cover and refrigerate 24 hours.
4. Divide into 6 equal balls (about 200 g each). Flatten each into a thin, wide patty about 15-18 cm in diameter and 1 cm thick. Place between parchment to prevent sticking.
5. Build a very hot charcoal fire.
6. Grill pljeskavice 4-5 minutes per side. Do NOT press down — that loses juice. The patty should be well-charred outside and juicy inside.
7. In the last 30 seconds, place lepinje directly on the grill to warm and lightly char.
8. Serve immediately. Slice each lepinja horizontally. Place a pljeskavica inside. Top with kajmak (let it melt slightly against the hot meat), a dollop of ajvar, a handful of chopped onion, a spoonful of urnebes, and a few pickled peppers. Fold like a taco or eat with a knife and fork.

URNEBES: Blend 200 g feta, 2 tablespoons hot paprika, 3 tablespoons sunflower oil, 1 minced garlic clove, and a splash of lemon juice to a thick, sharp paste. A signature Serbian spread.

NOTES:
- Pljeskavica is thinner and wider than an American burger. Do not make it thick — it becomes dry and is no longer pljeskavica.
- The combination of kajmak + ajvar + urnebes is the holy trinity of Serbian burger toppings. Try to have all three.
- Baking soda rest is essential. The Balkan grill's secret ingredient.
- For the Leskovačka (specialty of Leskovac) version, add 2 tablespoons smoked paprika.

NUTRITION (per pljeskavica with bread and toppings, approximate):
Calories: 720 | Protein: 48 g | Carbohydrates: 38 g | Fat: 42 g | Fibre: 3 g