Name: Pljeskavica
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 large patties
Cuisine: Serbian
Ingredients: 250 g ground beef, about 20% fat; 250 g ground pork, about 16–20% fat; 80 g yellow onion, very finely chopped; 5 g garlic, finely grated or minced; 4 g sweet paprika; 8 g fine salt; 2 g freshly ground black pepper; 60 ml cold sparkling water; 10 ml neutral oil, for the cooking surface

Yield 4 large patties

Preparation time 10 minutes

Cooking time 15 minutes

Passive time 0 minutes

Ingredients ↓

Overview

Pljeskavica: Serbian Grilled Beef and Pork Patty

Pljeskavica is one of the characteristic forms of Serbian roštilj: a broad, fairly thin patty of minced meat cooked over strong heat. It may arrive on a plate or inside lepinja, with raw onion, ajvar, kajmak or other accompaniments served around it. The defining work happens in the patty itself. The meat is mixed until cohesive, spread wider than a typical thick hamburger and cooked so that the surface browns before the centre dries out.

There is no single meat formula for every pljeskavica. Regional styles and grill-house traditions differ, and Leskovac in southern Serbia has an especially strong association with minced-meat grilling. The recipe here is a straightforward home-grill combination of equal parts beef and pork, restrained seasoning and immediate shaping after the mixture comes together. It is not presented as Leskovačka pljeskavica or as the only Serbian formulation.

The two meats contribute differently to the finished patty. Ground beef at about 20% fat supplies a pronounced beef flavour and enough fat for the broad surface to brown without turning hard too quickly. Ground pork around 16–20% fat softens the texture and contributes additional fat that renders during cooking. Very lean mince is less forgiving here because a wide, thin patty exposes a large surface to heat and can lose moisture rapidly.

Finely chopped onion distributes through the mince without leaving large wet pieces that can weaken the patty. Garlic, sweet paprika and black pepper stay in the background instead of making the mixture taste like a heavily spiced sausage. Cold sparkling water is worked in gradually. The mixture is ready when it feels cohesive and slightly tacky and no loose water remains in the bowl.

Once that texture is reached, divide the meat straight away into four equal portions and flatten each to roughly 15–16 cm across and 8–10 mm thick. No mandatory refrigerated rest is required for this recipe. Consistent thickness matters more: a thick centre can lag behind while thin edges overcook. Close cracks around the rim, keep the patties cold if cooking is delayed and stop handling once each one holds together cleanly.

Use a thoroughly hot grill, griddle or heavy grill pan and leave the first side undisturbed until it has browned and releases cleanly. Turn with a broad spatula and do not press the meat against the cooking surface. Because these patties contain ground beef and pork, colour is not a reliable safety test. Confirm 71 °C in the thickest part with an instant-read thermometer, inserting the probe from the side when the patty is too thin to check accurately from above.

Lepinja and raw onion make a direct serving combination, while ajvar adds roasted-pepper sweetness and kajmak adds a rich dairy element. They remain accompaniments rather than ingredients in the patty. The nutrition figures below therefore cover one cooked pljeskavica without bread or toppings.

Practical

Mix only until the meat becomes cohesiveThe seasonings and sparkling water should disappear into a slightly tacky mixture that can be flattened without breaking; prolonged kneading after that point can make the texture unnecessarily dense.
Keep the patties evenly thinAim for roughly 15–16 cm in diameter and 8–10 mm thick so that the centre and edge finish at nearly the same time.
Brown by heat and verify by temperatureDo not press the patties, and use 71 °C internal temperature rather than colour as the safety endpoint.

Ingredients

250 g ground beef, about 20% fat
250 g ground pork, about 16–20% fat
80 g yellow onion, very finely chopped
5 g garlic, finely grated or minced
4 g sweet paprika
8 g fine salt
2 g freshly ground black pepper
60 ml cold sparkling water
10 ml neutral oil, for the cooking surface

Directions

Mix and shape

Combine the meat and seasoningsPut the 250 g beef and 250 g pork in a large mixing bowl. Add the 80 g onion, 5 g garlic, 4 g paprika, 8 g salt and 2 g black pepper, then mix with clean hands for about 2 minutes, just until the seasonings and onion are evenly distributed.
Work in the sparkling waterAdd the 60 ml cold sparkling water in two or three additions, mixing for another 2–3 minutes until the meat feels cohesive and slightly tacky and no free water remains in the bowl.
Divide and flattenDivide the mixture immediately into 4 equal portions of about 165 g each. Allow about 5 minutes for dividing and shaping. Flatten each portion between lightly damp hands into a patty about 15–16 cm across and 8–10 mm thick, closing any cracks around the edge. If cooking is delayed, return the shaped patties to the refrigerator and keep them at 4 °C or colder.

Heat and grill

Heat the cooking surfaceHeat a clean griddle, wide heavy grill pan or ready gas grill over medium-high heat. Use the 10 ml neutral oil to coat the cooking surface very lightly and wipe away obvious pools. Allow about 5 minutes for a pan or griddle to heat fully; the approximate 15-minute cooking time includes surface heating and cooking one full batch.
Brown the first sideLay the patties on the hot surface without crowding. Cook undisturbed for 3–4 minutes, until the underside is deeply browned and the patty releases without tearing.
Flip and finish safelyTurn each patty once with the spatula and cook for another 3–4 minutes. Check the thickest point from the side with the thermometer and continue only as needed until every patty reaches 71 °C internally; reduce the heat or move to a cooler part of the grill if the surface is darkening too quickly. This additional finishing time remains within the approximate 15-minute cooking allocation for one full batch.
Transfer to a clean plateMove the cooked patties to a plate that has not held raw meat. Serve while hot without pressing or cutting them open to judge doneness.

Practical

Serving

Serve pljeskavica on a plate or in warm lepinja. Finely sliced raw onion is a simple match; ajvar adds roasted-pepper flavour and kajmak adds richness. Count bread, spreads and dairy separately from the nutrition estimate for the patty.

Make-ahead

No refrigerated rest is required for this recipe. If the mixture is prepared earlier, keep it covered at 4 °C or colder and cook it within 1 day. Shape the patties close to cooking time when possible; if they must be held briefly, keep them cold and separate them so they do not stick together.

Storage and reheating

Refrigerate cooked leftovers within 2 hours. Keep them at 4 °C or colder and use within 3–4 days. Reheat until the centre reaches 74 °C. Covered reheating over moderate heat helps limit drying, but the temperature remains the safety endpoint.

Cooking without an outdoor grill

A wide heavy skillet or grill pan works well. Heat it thoroughly, use only a thin film of the measured oil and leave room around the patties so moisture can escape. The 15-minute cooking time allows for heating a pan or griddle and cooking one full batch; a smaller pan that requires multiple batches will extend the elapsed time.

Control points

The patty cracks when liftedGuidance: The mixture is not cohesive enough or the rim was left ragged.Adjustment: Press the crack closed before cooking and support the wide patty fully with the spatula when turning.
The outside darkens before the centre is readyGuidance: The surface is too hot for the patty thickness.Adjustment: Lower the heat or move the patty to a cooler zone, then continue until the thermometer confirms 71 °C.
The finished patty is dryGuidance: The mince may be too lean, the patty may have been pressed during cooking or it remained on the heat too long.Adjustment: Use the stated fat range, avoid pressing and stop once the safe endpoint is reached.

Nutrition

Serving size1 cooked patty, approximately 105–115 g, without bread or accompaniments
Calories290 kcal
Carbohydrates3 g
Protein26 g
Fat19 g
Fibre1 g
Sodium870 mg

These values are approximate. The calculation converts 250 g raw beef to about 217 g cooked and 250 g raw pork to about 185 g cooked, then includes the onion, garlic, paprika, black pepper, 8 g salt and about 2 ml of retained surface oil before dividing the batch by four. Different rendered-fat loss, pork nearer 20% fat and portioning can change the result.

Allergens and food safety

The base patty contains meat, onion, garlic and spices rather than bread, egg or dairy, but packaged mince and seasonings should still be checked for their own declarations and cross-contact information. Serving the patty in lepinja introduces wheat and gluten; kajmak introduces milk.

Keep raw meat separate from ready-to-eat foods, wash hands and utensils after handling it, and keep raw mixture or shaped patties at 4 °C or colder if cooking is delayed. Ground beef and pork must reach 71 °C internally; browning, firmness or centre colour cannot establish that temperature. Use a food thermometer and insert it from the side for a thin patty. Put cooked patties on a clean plate. Refrigerate leftovers within 2 hours, keep them at 4 °C or colder for 3–4 days and reheat them to 74 °C before serving.

FAQ

Is pljeskavica always made with beef and pork?

No. Meat composition varies with regional style and the recipe being prepared. Here, a 1:1 beef-and-pork mixture gives one practical home-grill form rather than defining every Serbian pljeskavica.

Can the pork be replaced with beef?

Yes, but the result is a different meat mixture. Use beef with enough fat for grilling and expect a firmer, more beef-forward patty. Do not add bread, egg or unrelated binders unless making a deliberately different recipe.

Why use a thermometer for such a thin patty?

Ground meat can brown before the centre has reached a safe temperature, and colour can remain pink even after a safe temperature is reached. A thin probe inserted from the side gives a direct reading near the centre without splitting the patty open.

Is lepinja required?

No. Pljeskavica is the meat patty and can be served on a plate. Lepinja is a common serving format, especially with onion, ajvar or kajmak, but it is an accompaniment rather than a structural ingredient in this recipe.

Result: A wide, well-browned pljeskavica with a cohesive, juicy centre and restrained onion, garlic and paprika seasoning.

Key: Mix only until cohesive, shape the patties evenly, control the grill heat and use 71 °C as the final safety check instead of judging the centre by colour.