Pljeskavica
Pljeskavica are Montenegrin hamburgers popular in one
form or another throughout the Balkans. The name for these meat patties comes
from pljesak, a word meaning "to clap the hands," the motion used to
form these thin, large burgers. They can be made with any combination of pork,
lamb and beef and can be grilled, baked or pan fried, in this recipe a ridged
griddle pan is used on the hob.
Ingredients:
-
12 ounces minced beef, preferably ground chuck (not too lean,about
20 percent fat is ideal)
-
12 ounces minced pork or veal (or substitute more minced lamb)
-
2 cloves garlic, minced
-
1 medium onion, minced (about 1 cup)
-
1 to 3 serrano peppers, stemmed, seeded, and minced (for hotter
pljeskavica leave the seeds in), or 1 tablespoon hot pepper flakes
-
1/4 cup finely chopped flat-leaf parsley
-
1-1/2 teaspoons coarse salt or more to taste
-
1/2 teaspoon freshly ground black pepper, or more to taste
-
Grilled pita bread for serving (optional) Tomato slices, sliced
green onion and lemon wedges for serving (optional).
Instructions:
Combine the beef, pork/lamb, garlic, onion, serrano
peppers, parsley, salt, and black pepper in a large mixing bowl.
Knead the mixture gently with your hands until
thoroughly blended. Cover the bowl with plastic wrap and refrigerate for 30
minutes to 1 hour.
Divide the meat into four equal portions.
Mold each into a large flat disk, like a pita bread.
Each pljeskavica should be 6 to 8 inches across and 1/4-inch thick. In Bosnia,
they'd mold and flatten the burgers right on the work counter. (You pry them
off with a long spatula.) You may find it easier to flatten the burgers between
two sheets of parchment paper, waxed paper, or plastic wrap. Chill the burgers
until ready to grill.
Loosen the burger from the baking sheet by sliding a
slender metal spatula or carving knife under it, or peel it off the waxed
paper.
Carefully transfer it to a griddle pan on a a high
heat.
Griddle until cooked through, 3 to 4 minutes per
side, turning with a wide-headed spatula. Here, burgers are served medium to
medium-well.
Transfer the pljeskavicas to a platter and serve at
once with pita, tomato slices, pickled peppers, sliced onion and lemon wedges
for squeezing.
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