Pljeskavica (Serbian hamburgers)

These enormous hamburgers were a no-brainer to represent Serbia in our World Cup 2018 cook-off.

They’re super-easy to make as well – the only tricky bit was flipping them.

I found it helpful to form the patties on squares of grease-proof paper. I placed them meat-side down on the grill before peeling off the paper.

For the flatbread, I made the somun from our 2014 World Cup cook-off (as well as the ajvar).

Flat as the breads were, the burgers were even flatter. The meat slightly disappeared inside the somun, and I thought they worked better open-faced.

The recipe is adapted from the Spruce Eats website.

Pljeskavica (Serbian hamburgers)
(serves 6)

• 500g ground beef
• 500g ground pork or lamb (or a mixture of both)
• 1 onion, chopped finely
• 2 cloves garlic, minced
• 1 tsp salt
• 2 tsp smoked paprika
• sliced tomatoes, green onions and mild green chili peppers, to serve

1. In a large mixing bowl, combine the ground meat, onion, garlic, salt and paprika. Leave in the fridge for a few hours (or overnight) to allow the mixture to firm.
2. Cut six 25cm² squares of grease-proof paper.
3. Divide the mixture into six portions. On the grease-proof paper, form big, thin patties, about 20cm in diameter.
4. Cook the patties on a grill (or under the broiler), for about seven minutes a side.

Family score: 8.8 out of 10

Tags: dairy-free, Eastern European food, hamburger