Gourmet Serbian Burger
- Jan 6, 2025
- 3 min read
This dish is a traditional Serbian specialty known as the gourmet pljeskavica-burger, which can be prepared with or without a spicy element. In this instance, a small amount of spicy paprika was incorporated, though it was not prominent. The mixture can be prepared a day in advance and refrigerated, which enhances the flavor of the pljeskavica. The meat is both juicy and tender, with the addition of bacon and cream further enriching its taste. In Serbia, this dish is referred to as gourmet pljeskavica. It is quick to prepare, with a straightforward recipe that requires minimal ingredients. Please refer to the note in the section below before beginning preparation and follow the recipe accordingly.
Ingredients: simple, total time: 90 min, 4 serving
For Patties:
600 g of minced meat/ 50/50 pork, beef
100 g of cow crumble cheese/ or mature cream
8 thin long sliced smoked bacon/ fried
1 red onion/ or yellow onion, blended
1 tsp red ground pepper
1 tsp baking soda
1 /2 tsp dry spice Vegeta
2 big cloves of garlic/ minced
1 tsp hot smoked pepper powder/ or crushed
1 flat tsp salt
2 Tbsp oil
1/4 tsp black pepper
and:
2 Tbsp oil for coating meat / + 4 Tbsp for frying
Preparation:
Prepare all ingredients as specified above.
Place the minced meat in a deep bowl and add all the ingredients as described, except for the bacon and cheese.
Thoroughly mix all the ingredients by hand for approximately 10 minutes.
Coat the top of the minced meat with 2 tablespoons of oil.
Cover with plastic wrap and refrigerate for 1–2 hours.
This allows the meat to absorb all the ingredients, enhancing its flavor.
You may prepare this a day in advance and leave the meat in the refrigerator overnight.
Meanwhile, fry the thin slices of smoked bacon in minimal oil until they become translucent. Place them on a kitchen towel to drain.
After the chilling period, remove the mixture from the refrigerator and mix it once more.
With oiled hands, form a thinner patty about 6-7 cm in size and place it on plastic wrap. Alternatively, use round molds with a diameter of 6-7 cm.
Flatten the patty to a thickness of 5-6 mm.
Spread cheese over the center of the patty, followed by a thin slice of fried bacon, and cover with another patty.
For the second patty, use a slightly smaller amount, flatten it with your palm, place it in the center, and seal the edges to encase the ingredients. Shape into a neat circle, ensuring your hands remain oiled while shaping.
Gently press with your palms to secure the edges.
The patties are now ready for frying.
You may grill, pan-fry, or bake the patties.
Ensure to use only a small amount of oil.
Cook until well-browned on both sides, approximately 5–6 minutes.
While cooking, gently press them a few times with each turn.
Turn carefully using a long, thin spatula.
Serve warm with salad, peas, grilled vegetables, baked potatoes, or French fries.
Buon appetito!
NOTE:
If you have leftover meat, consider using it to create a classic patty without any filling.
You can dip a bun or bread into the remaining sauce.
If you have a substantial amount to use today, store the mixture in the refrigerator until tomorrow, ensuring it is covered with plastic wrap.
Store any remaining burgers in the refrigerator for up to two days.
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