Ajvar - © 2023 biancazapatka.com

Quick, Easy Serbian Burger A Refreshing Supper Change-Up!

You thought the hamburger, as we know it, was invented in the US? Not so. We’ve noted that German immigrants brought it with them in the late 1800s. But they’ve been making something eerily similar to our burger in Serbia for generations…

Pljeskavica - © 2024 Igor Stojakovic via Adobe StockEven without the bun, the Pljeskavica is a thing of beauty, and a joy to digest…

Sister Erin said, “Put your normal burger expectations aside for a sec, and look at this!” It was a recipe for what the Eastern European-sounding chef behind it called a ‘Pljeskavica’…

A revelation…

The recipe, as such, was a revelation. Not really a meatloaf patty. Not really a burger, as I’m used to flavouring or dressing one. (Not that it needs much in the way of topping!) Definitely not just a flat-tened Italian- or Greek-style meatball.

Not really like any other patty you’ve ever bunned…

What you need

You’ll want to use a blend of ground meats… Chef Ewa Malinowska (whose creations we’ve featured in this space previously) says that may include any or all of: beef, pork, and/or lamb. “You can skip the lamb — it’s difficult to find in Canada, and the taste may not be for everyone.”

Or you may want to use lamb exclusively. Or whatever. I’ve never found lamb too hard to find at any of the south-central Ottawa supermarkets I frequent. There’s always frozen lamb from New Zealand on hand. And it’s not too pricey.

“The secret of Serbian patties lies in the additions,” Malinowska confides:

  • 500 g ground meat,
  • 1 onion (finely chopped),
  • 2-3 cloves of garlic (minced or pressed),
  • 1 egg,
  • 2 tablespoons breadcrumbs,
  • 1 teaspoon sweet paprika,
  • 1/2 teaspoon hot paprika,
  • salt and pepper to taste,
  • oil for frying.

The ‘additions’ she’s referring to are chiefly the onions (sweet preferred), garlic and paprika. You can go as sweet or as hot on the paprika as you want. But you must use some, to make these patties authentic. The egg is essential, to be sure you have sufficient ‘glue’ to bind the meat, bread crumbs and other ingredients together.

What you do

In a large bowl, place the ground meat. Add the peeled and finely chopped onion, garlic (minced or pressed), egg, breadcrumbs, sweet and hot paprika, as well as salt and pepper.

Mix everything thoroughly with your hands until the ingredients combine.

Form flat patties from the meat mixture, approximately 3/4 in. to 1 in. / 2 cm – 2.5 cm thick.

In a heated pan with oil, fry the patties on both sides until golden brown. Make sure the patties are cooked through to ensure they’re ‘officially’ safe to eat.

Dress ’em up…

… Assemble the usual way on a burger or kaiser bun, with fresh vegetables (e.g., lettuce, tomato, cucumber), and finish with a schmear of a classic Serbian spread such as ajvar (roasted red pepper dip) (see photo, top of page), or kajmak (clotted cream).

My take

One bite, and you’ll appreciate how difficult it was for me to describe the unique flavour of this Balkan treat.

You’ll also appreciate how varied you can make it simply by using different blends of different meats.

But what makes it so exciting for me are the Balkan spreads. You can get them ready-made from most European delis! And I’m already busy, on a parallel path, trying them on all kinds of other dishes!

~ Maggie J.