Pljeskavica — The Balkan Burger, Done Right
If ćevapi are the everyday joy of the roštilj, pljeskavica is the showstopper — a single hand-pressed patty of seasoned minced beef (and veal), grilled over high heat until it's charred at the edges and still juicy in the middle. It goes into warm lepinja with a thick smear of ajvar, raw chopped onion, and a spoon of kajmak melting into the heat. Some stuff it with cheese (punjena), some pile on everything. There's no wrong way.
What you'll need
- Pljeskavica patties — Brother & Sister beef & veal, Emsa all-beef, or the plate-sized Emsa XXL. One per person (they're big).
- Patty seasoning — the Podravka Fant pljeskavica/ćevap blend if you're forming your own.
- Ajvar — mild and hot, the roasted-pepper soul of the plate.
- Kajmak — that rich, salty clotted cream, melted on top.
- White cheese for stuffing, if you're going punjena.
- Roasted red peppers on the side, a shake of Vegeta in the mix.
How to make it
- If forming your own, mix the minced meat with the seasoning and a little Vegeta; press into wide, flat patties and rest 20 minutes.
- Get the grill screaming hot.
- Grill 4–5 minutes a side, turning once — deep char outside, juicy within. Don't press them.
- Warm the lepinja on the cooler side; split it open.
- Tuck the patty in with onion, a generous spoon of ajvar, and kajmak.
- Serve hot with roasted peppers. Prijatno.
Tip: for stuffed pljeskavica, fold a slice of white cheese into the center before grilling — it oozes out at the first bite.
Fresh patties & kajmak are in-store pickup at San Jose / Alhambra; ajvar, peppers & seasoning ship nationwide.