Pljeskavica (Пљескавица) — Serbian Grilled Meat Patty

• 12.5 ozground beef chuck (about 15 percent fat)
• 8.8 ozground pork shoulder (about 20 percent fat)
• 5.3 ozground lamb shoulder (about 20 percent fat)
• 10 gfine sea salt
• 6 gsweet paprika
• 4 gfreshly ground black pepper
• 2 gred pepper flakes (use 4 g for a Leskovac-style spicy note)
• 2 gbaking soda
• 4¼ ozfinely grated yellow onion
• 2 clovegarlic (finely grated)
• ¼ cupsparkling mineral water (well chilled)
• 1 tbspsunflower oil (for hands and grill grate)
• 4lepinja flatbreads
• 4¼ ozajvar
• 2.8 ozkajmak
• 5⅝ ozthinly sliced white onion

Instructions

1. 1

   Place the ground beef, pork, and lamb in a wide chilled bowl. Sprinkle the salt, sweet paprika, black pepper, red pepper flakes, and baking soda evenly over the meat so the seasoning distributes without forming salty pockets.

2. 2

   Add the grated onion, grated garlic, and cold sparkling mineral water. Mix and knead the meat with clean hands for 3 to 4 minutes, until it becomes sticky and cohesive; this traditional handling gives pljeskavica its springy bite rather than a crumbly burger texture.

3. 3

   Cover the bowl tightly and refrigerate the mixture for at least 4 hours, or ideally 8 to 12 hours. This rest lets the salt bind the proteins, the onion mellow, and the paprika perfume the meat in the style of Serbian grill houses.

4. 4

   Lightly oil your hands and divide the mixture into 4 equal portions of about 225 g each. Flatten each portion into a wide patty about 15 cm across and 1.5 cm thick, then chill the shaped patties for 20 minutes so they hold together on the grill.

5. 5

   Prepare a charcoal grill or gas grill for direct medium-high heat, about 230°C at the grate. Brush the grate with sunflower oil and let it heat until the metal is hot enough that the pljeskavica sizzles immediately on contact.

6. 6

   Grill the patties for 4 to 5 minutes on the first side, then turn once and cook for 3 to 4 minutes more. Do not press the meat with a spatula, because pressing forces out the juices; the center should reach 71°C for a mixed beef, pork, and lamb patty.

7. 7

   Rest the cooked patties on a warm plate for 5 minutes while you briefly warm the lepinja on the grill. Serve each pljeskavica in lepinja with ajvar, kajmak, and sliced white onion, offering extra paprika or pepper flakes for guests who like a Leskovac-style bite.