Serbian Hamburger /Pljeskavica Recipe


  • 1 Pound ground beef chuck
  • 1/2 Pound lean ground pork
  • 1/2 Pound lean ground lamb
  • 2 Cloves garlic, finely chopped
  • 1/2 Cup onions, finely chopped
  • 1/2 Cup parsley, finely chopped
  • 1 1/2 Teaspoons sea salt
  • 1 1/2 Teaspoons fresh ground pepper, white or black
  • 1 Tablespoon sweet, smoked or hot paprika
  • 1/4 Cup sparkling mineral water
  • Whole green onions
  • Raw onion, chopped
  • Tomato slices
  • Ajvar (a red pepper and eggplant relish) which can be found in any Asian or European store
  • Kajmak (savory dairy spread) also found in Asian and European stores
  • Coleslaw


  • 1. In a bowl, mix together the first 10 ingredients, based on your own taste preferences 2. Don’t overmix because this will toughen the meat 3. Heat a grill, indoor grill, broiler or skillet to 350-375 degrees Fahrenheit 4. Slightly grease your hands with cooking oil, and divide meat mixture into 6 portions 5. Form into thin patties, .-inch thick, they should be the size of a small dessert plate 6. Cook pljeskavice about 7 minutes per side, less on higher temperatures; some like to sear the meat, 4 minutes on each side is enough 7. Serve with green onions or chopped raw onion, tomatoes, ajvar, kajmak on lepinje (a cross between a ciabatta and pita bread), coleslaw on the side