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So, to celebrate the first grill of the season yesterday evening, I figured gurmanska pljeskavica was the way to go.
WTF IS GURMANSKA PLJESKAVICA?
A pljeskavica (ply-èsk-AH-vitsah) is the Serbian/Croatian/Bosnian version of the hamburger. When you buy one from a grill house, it's made with beef mince from three different parts of the cow; but, at home, it's usually made with a mixture of beef and pork (or beef and lamb ... or beef, pork and lamb). There are three varieties: the regular pljeskavica, gurmanska (gourmet) pljeskavica and punjena (stuffed) pleskavica.
I opted for gurmanska, and here's how you make it:
400g beef mince (don't go for lean; the result will be too dry)
400g pork mince
150g (or so) diced smoked ham
1 onion, finely chopped*
2 cloves of garlic, finely minced*
1/2 cup fine bread crumbs (used as a binder, not to bulk the thing up)
1 tbsp paprika powder (if possible, strong Hungarian paprika is the way to go)
1/2 tbsp chili pepper flakes (or more if you like spicy)
A good pinch of salt
A good grinding of black pepper
Optional: 1 cube of vegetable bouillon (I didn't have any on me, so I left it out)*Garlic and onion powder will do fine, too. Go for 1 heaping tbsp apiece.
Step 1: Create the mixture
With your hands. Yes, your hands. Get in there and really mix this up good. Seriously. Keep mooshing and turning over and mixing until all of this is good and combined.
If you find the mixture is a touch dry, add a bit of water (half a shot or so); this will help the bread crumbs along.
Once mixed, let this sit in the fridge (covered) for _at least_ an hour for all the flavours to combine well. The longer it sits, the better it tastes.
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Step 1: Create the mixture With your hands. Yes, your hands. Get in there and really mix this up good. Seriously. Keep mooshing and turning over and mixing until all of this is good and combined. If you find the mixture is a touch dry, add a bit of water (half a shot or so); this will help the bread crumbs along. Once mixed, let this sit in the fridge (covered) for _at least_ an hour for all the flavours to combine well. The longer it sits, the better it tastes.Step 2: Make a pljeskavica
Grab a handful of mixture, somewhere between the size of an orange and that of a grapefruit (200g to 300g for you exact types).
Roll it up into a good solid ball, then smoosh it out to burger shape. It _will_ be big. Don't be alarmed.
(Hot pro tip: doing this with wet hands helps. A lot.)
Step 3: Pop it on the grill.
Over good, hot coals.
Step 4: Flip it.
Duh!
Step 5: Serve
Once good and cooked thoroughly throughout, pop your bad boy onto a toasted bun.
Typically (in Serbia, anyway), pljeskavicas are garnished with all kinds of interesting things, including ajvar (yum!) and kajmak.
I gave mine the cheese, mayonnaise, Dijon mustard, ketchup and pickle treatment.
- I can't believe I just posted a recipe on QBN. ¬_¬Continuity
- Post more, that is excellent looking!DrBombay