Best Croatian Bbq Burger Pljeskavica Recipes

PLJESKAVICA

Steps:

• To make the lepinja: Place flour, sugar, salt, and yeast in a the bowl of stand mixer and whisk to combine. Add in water and milk and mix on low speed using a dough hook until no dry flour remains. Increase speed to medium and knead for 5 minutes. Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room temperature until roughly doubled in volume, about 1 hour. Transfer dough to lightly floured surface and divide into 6 equal pieces, form each into a rough ball. Transfer dough balls to a parchment-lined baking sheet, cover, and let rest for 10 minutes. Preheat oven to 550°F. Flatten each piece of dough into a disc roughly 1/2-inch thick, cover, and let rise for 20 minutes. Transfer baking sheet to middle rack of oven and bake until bread is golden brown, about 7 minutes. Remove baking sheet form oven and transfer bread to a wire rack and let cool.
• To make the urnebes: Preheat broiler. Place peppers on a rimmed baking sheet and roast in broiler until skins are charred and peppers are softened, turning peppers as necessary to roast evenly. Transfer peppers to a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Peel, stem, deseed, and finely chop peppers. Place peppers, feta or farmers cheese, cream cheese, garlic, and paprika in a medium bowl and combine using a fork or whisk. Transfer mixture to an airtight container and store in refrigerator until ready to use.
• To make the burgers: Place beef, bacon, onion, cheese, paprika, salt, pepper, and baking soda in a large bowl and mix with hands until well combined. Break off approximately 1/3 pound of beef mixture and gently shape into a flat patty. Repeat with remaining ground beef.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place burgers on grill and cook until well seared on both sides and almost cooked through, flipping burgers occasionally during cooking. Transfer burgers to a platter.
• Cut each lepinja in half lengthwise and place on grill, cut side down. Cook until bread is warm and slightly toasty, about 1 minute. Transfer buns to a serving platter. Spread a layer of ajvar along the bottom of each bun, top with burger, urnebes, onions, and top side of bun. Serve immediately.

BALKAN BURGERS

Steps:

• In a large bowl, place meats, 1/2 cup chopped onions, salt, pepper and sparkling water. Using your hands, lightly combine ingredients. Cover and refrigerate at least 3 hours or overnight.
• Divide mixture into six equal balls. Place one ball between two sheets of plastic wrap and use the heel of your hand to pound it to a thin patty, about 1/4-inch thick and 6 inches in diameter. Repeat with remaining meat; refrigerate patties about 1 hour.
• Heat a grill or heavy skillet to very hot. Cook patties, turning often, until well browned on both sides, about 5 minutes total. Cut pita breads in half horizontally, and serve burgers between pieces of pita. Sprinkle with onions and spread with kajmak and ajvar as desired.

SERBIAN PLJESKAVICA (HAMBURGERS)

Steps:

• 1. Mix together all ingredients until thoroughly combined. Refrigerate for several hours for flavors to meld and mixture to firm.
• 2. Heat grill. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by 1/2 inch or about the size of a small dinner plate.
• 3. Grill, broil or pan fry pljeskavica about 7 minutes per side. Indoor grills work well, too. Serve with green onions or chopped raw onion, tomatoes, pogacha and Serbian potato salad or cole slaw on the side. Some Serbs place the patty on a large bun like an American hamburger.