Leskovac Grilled Meat Patty (Leskovačka Pljeskavica)
лесковачка пљескавица leskovačka pljeskavicaSay it: les-KOH-vahch-kah PLYES-kah-vee-tsah
In Leskovac, the southern Serbian city known for its annual Roštiljijada grill festival, this wide, thin patty is a street-food staple. Beef and pork are mixed with grated onion, garlic and hot paprika, then seared hard so the edges crisp while the center stays juicy. Split a warm lepinja, add ajvar, sour cream or kajmak, onion, tomato and lettuce, and tuck in the hot patty for a hands-on Balkan meal.
Leskovac Grilled Meat Patty (Leskovačka Pljeskavica)
лесковачка пљескавица, leskovačka pljeskavica
Pronounced les-KOH-vahch-kah PLYES-kah-vee-tsah
- Serves
- 4
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the meat mixture
For serving
Method
Put the ground pork, ground beef, grated onion, garlic, hot crushed red pepper (or paprika-cayenne mix), salt and pepper in a large bowl. Work everything together by hand for 4–5 minutes, until the mixture turns smooth, tacky and a little springy.
Cover the bowl and chill for at least 1 hour, ideally 2–3 hours, so the seasonings settle and the fat becomes firm.
Divide the mixture into 4 equal portions, roughly 5 oz (150 g) each. With oiled hands, roll each one into a ball, then press it into a thin round about 5–6 inches (13–15 cm) across and 1/2 inch (1 cm) thick. Make a shallow dent in the middle so the patty stays level as it cooks.
Set a grill or cast-iron pan over high heat. Coat the grate or pan lightly with the vegetable oil.
Grill the patties for 3–4 minutes on each side without flattening them, until the surface is well browned, the edges are crisp and the center reaches 160°F (71°C). Move them to a plate and rest for 3–5 minutes.
While the meat rests, toast the split lepinje on the grill or in the pan for 30–60 seconds per side, until they soften and pick up light color.
For each sandwich, spread the lower half of a lepinja with 1–1 1/2 tablespoons ajvar and a little sour cream or kajmak. Layer on a lettuce leaf, tomato slices and raw onion, set the hot pljeskavica inside, close with the top half and serve right away.
Regional variant: Stuffed Leskovac pljeskavica (pljeskavica punjena sirom)
Split each portion into two thin rounds. Put a thick slice of kackavalj cheese or well-drained feta, plus a little diced smoked bacon if you like, in the middle of one round; cover with the second round and press the edges closed tightly. Grill over slightly lower heat for 4–5 minutes per side, until the meat is cooked through and the cheese has melted.
Cook's notes
- Chill the meat thoroughly and keep the mix cold until it hits the grill; this prevents the fat from rendering too soon and helps the patty stay juicy.
- If ajvar is unavailable, roast red peppers and blend them with a little oil, vinegar and chili, or use a good-quality red pepper relish.
- Some cooks add 1/2 teaspoon baking soda along with the spices for an even more tender texture.
Serve with
Warm lepinja or somun, ajvar, sour cream or kajmak, raw onion rings, tomato and lettuce; it is often paired with a cold lager or mineral water.
Make ahead and storage
Shape the patties up to 24 hours in advance and keep them in the fridge between squares of parchment; cooked patties last 2 days in the fridge and can be reheated in a hot pan.
