Croatian Bbq Burger Pljeskavica Recipes

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CROATIAN BBQ BURGER (PLJESKAVICA)



Croatian BBQ Burger (Pljeskavica) image

This is similar meal like chevapchici but instead of sticks you have a whole burger. There is also little difference in ingredients.

Provided by nitko

Categories     Meat

Time 2h20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

1000 g ground beef (grounded, preferably young beef)
2 garlic cloves
150 g onions
3 teaspoons salt
2 teaspoons pepper
1 teaspoon paprika (red, dry, grounded, hot)
1 cup water (carbonated)
100 g goat cheese (goat, hard)

Steps:

  • Take twice grounded beef. Very finely mince garlic and onion and put them into meat. Season it with salt, pepper and paprika. Add water. Mix well with hand and let it stay in refrigerator for 2-3 hours.
  • Make burgers and put them on fire. They must be rose inside, do not overdo it.
  • Serve with fresh salted onion and bread.
  • Grate goat cheese and sprinkle over warm pljeskavica and serve.

BALKAN BURGERS



Balkan Burgers image

Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany, Chicago as well as Queens.

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, burgers, main course

Time 30m

Yield 6 burgers

Number Of Ingredients 10

1 pound ground beef, preferably chuck
1 pound ground veal
1 pound ground pork, preferably neck or jowl meat; or use 1/3 pound pork belly and 2/3 pound regular ground pork
1/2 cup finely chopped onions plus minced onions, for serving
1 1/2 teaspoons salt
1 tablespoon black pepper; or use 2 teaspoons sweet paprika and 1 teaspoon black pepper
1/4 cup sparkling water
6 pita breads, warmed or toasted
Kajmak with herbs (see recipe)
Red pepper-eggplant ajvar (see recipe)

Steps:

  • In a large bowl, place meats, 1/2 cup chopped onions, salt, pepper and sparkling water. Using your hands, lightly combine ingredients. Cover and refrigerate at least 3 hours or overnight.
  • 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 to a thin patty, about 1/4-inch thick and 6 inches in diameter. Repeat with remaining meat; refrigerate patties about 1 hour.
  • Heat a grill or heavy skillet to very hot. Cook patties, turning often, until well browned on both sides, about 5 minutes total. Cut pita breads in half horizontally, and serve burgers between pieces of pita. Sprinkle with onions and spread with kajmak and ajvar as desired.

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