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Pljeskavica is a beloved Serbian grilled meat patty that’s part burger, part kebab, and entirely satisfying. Made from a mixture of beef and pork seasoned with garlic, paprika, and cumin, this generous patty is grilled to a juicy, caramelized finish. Served with crispy fried onions, roasted red peppers, and a dollop of kajmak (Serbian sour cream), it’s a true Balkan comfort food.
What is pljeskavica?
Pljeskavica is a traditional Serbian grilled meat dish that forms the heart of casual street food and family meals across the Balkans. It’s typically made with a mixture of ground beef and pork, seasoned generously with garlic and warm spices, then formed into a large, flat patty. Unlike a burger, it’s neither pressed thin nor served on a bun—instead, it’s grilled until the edges are crispy and charred, while the inside stays tender and juicy. It’s traditionally eaten with your hands, served alongside pita bread, crispy onions, and roasted peppers.
Why you’ll love it
- Bold, savory flavors from garlic, paprika, and cumin that make every bite memorable
- Quick to prepare once the patty is formed; grilled to perfection in about 10 minutes
- Highly customizable—serve with different sides, toppings, and breads depending on your mood
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Ground beef (80/20) | 300 g (0.66 lb) | Meat counter |
| Ground pork | 200 g (0.44 lb) | Meat counter; or use all beef |
| Garlic, minced | 4 cloves | Fresh produce; or 1.5 tsp garlic paste |
| Paprika (sweet or smoked) | 1.5 tsp | Spice aisle; Serbian paprika is ideal |
| Cumin powder | 0.5 tsp | Spice aisle |
| Salt and black pepper | To taste | Pantry staples |
| Dried thyme or oregano | 0.5 tsp | Dried herbs |
| Yellow onion, finely diced | 0.5 medium | Produce section |
| Vegetable oil for grilling | 1–2 tbsp | Pantry |
| For serving: pita bread, fresh onions, roasted red peppers, kajmak or sour cream, sliced tomato | As desired | Produce, dairy, bakery |
Allergens: The patties contain no major allergens, but the usual accompaniments do: wheat (pita bread) and dairy (kajmak or sour cream). Beef and pork must be fully cooked through, reaching an internal temperature of 71℃ (160℉). No pink remains.
How to make it
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Prepare the meat mixture: In a large mixing bowl, combine the ground beef, ground pork, minced garlic, paprika, cumin, salt, black pepper, dried thyme, and finely diced onion. Mix gently but thoroughly with your hands until just combined; do not overmix, as this can make the patties tough.
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Form the patties: Divide the mixture into 4 equal portions. Using your hands, gently shape each portion into a flat, oval patty about 1.5 cm (0.6 inches) thick and approximately 12–13 cm (5 inches) long. Make a small indentation in the center of each patty with your thumb to help it cook evenly (it will puff slightly as it cooks).
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Heat the grill: Heat an outdoor grill to high heat (about 200℃ / 390℉) or place a cast-iron griddle or heavy skillet over medium-high heat on the stovetop. Lightly oil the grill grates or griddle to prevent sticking.
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Grill the patties: Place the patties on the hot grill or griddle. Cook for 4–5 minutes on the first side without moving them, until a crust forms and light charring appears at the edges. Flip and cook for another 4–5 minutes on the second side until the internal temperature reaches 71℃ (160℉) when measured with a meat thermometer in the center. The meat should no longer be pink.
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Rest and serve: Transfer the patties to a warm plate and let them rest for 2–3 minutes. Serve immediately on a plate or wrapped in warm pita bread, topped with crispy fried onions, sliced roasted red peppers, tomato, fresh onions, and a generous dollop of kajmak or sour cream.
Tips for success
- Use a meat thermometer: Balkan meat patties should be cooked through for safety, but measuring with a thermometer helps you avoid drying out the inside.
- Don’t overwork the meat: Gentle mixing keeps the patties tender. If you squeeze and knead the mixture like dough, they’ll become dense and rubbery.
- Make the indentation: The thumb indent in the center prevents the patty from puffing into a dome as it cooks, ensuring even cooking.
- Grill over high heat: A proper crust and caramelized edges depend on a hot cooking surface. Don’t turn the heat down to compensate for cold metal.
- Prepare toppings ahead: Have your onions, peppers, and kajmak ready and warm. Soggy toppings served cold will cool down the dish quickly.
Variations / Storage
- Cheese-filled version: Stuff a pocket of kajmak or a thin slice of kashkaval cheese in the center before grilling for extra richness.
- All-beef: Use 500 g of ground beef instead of the beef and pork mix for a leaner version.
- Herb variation: Add fresh chopped parsley or dill to the meat mixture for a brighter, fresher flavor.
- Spicier patties: Increase the paprika to 2 tsp and add a pinch of cayenne pepper for more heat.
- Storage: Pljeskavica is best enjoyed fresh off the grill. Store any leftovers in an airtight container in the refrigerator and enjoy it soon — storage life varies with conditions. Reheat gently in a 160℃ (320℉) oven for 5–8 minutes or on a griddle over medium heat.
FAQ
Q. Can I make the patties ahead of time?
A. Yes—form the patties up to 8 hours ahead and keep them on a parchment-lined plate in the refrigerator until ready to grill. Bring them to room temperature for 10 minutes before cooking for even cooking.
Q. What’s kajmak and where do I find it?
A. Kajmak is a thick, spreadable Serbian dairy product similar to clotted cream or sour cream. Look for it in Eastern European markets or substitute with Greek yogurt, sour cream, or crème fraîche.
Q. Can I cook this on a stovetop instead of a grill?
A. Absolutely—use a heavy cast-iron griddle or skillet over medium-high heat. The crust will be slightly different but still delicious.
Q. What’s the difference between pljeskavica and a burger?
A. Pljeskavica is flatter, spicier, and traditionally unseasoned by bread. It’s also typically made with a beef and pork blend, while burgers are usually all beef. The cooking method and spices are distinctly Balkan.
Q. Can I freeze the raw patties?
A. Yes—place uncooked patties on a tray, freeze until firm, then transfer to a freezer bag. Thaw in the refrigerator before cooking, or add a few extra minutes to the cooking time if grilling from frozen.
