Balkan Burgers Recipes

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SERBIAN PLJESKAVICA (HAMBURGERS)

Pljeskavica (PLYESS-kah-vee-tsah) are Serbian 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,...

Provided by Heather Trice

Categories     Burgers

Time 30m

Number Of Ingredients 7



Serbian Pljeskavica (Hamburgers) image

Steps:

  • 1. Mix together all ingredients until thoroughly combined. Refrigerate for several hours for flavors to meld and mixture to firm.
  • 2. Heat grill. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by 1/2 inch or about the size of a small dinner plate.
  • 3. Grill, broil or pan fry pljeskavica about 7 minutes per side. Indoor grills work well, too. Serve with green onions or chopped raw onion, tomatoes, pogacha and Serbian potato salad or cole slaw on the side. Some Serbs place the patty on a large bun like an American hamburger.

1 lb ground beef chuck
1/2 lb ground pork
1/2 lb ground lamb
2 clove garlic, finely chopped
1/2 c finely chopped onions
1 1/2 tsp salt
1 Tbsp parika (sweet or hot, your choice)

BALKAN BURGERS

These burgers are called Pljeskavica in Albania. It literally means 'to clap your hands' which describes how the patties are made. They can be grilled or fried and served on crusty rolls or in pita pockets. Traditionally they are served by spreading ajvar and kajmak on them and adding onions and pickles.

Provided by Vicki Butts (lazyme)

Categories     Burgers

Time 25m

Number Of Ingredients 19



Balkan Burgers image

Steps:

  • 1. Combine all burger ingredients in a bowl and mix well.
  • 2. With wet hands, form 4 patties and refrigerate (covered) until ready to grill.
  • 3. Place the chopped vegetables in bowls with spoons.
  • 4. Preheat the grill to high. Grill the burgers until cooked through and golden brown, 4 to 6 minutes per side, turning with a spatula.
  • 5. Serve the burgers on rolls topped with spoonfuls of onion, tomato, and pickled pepper.

FOR BURGERS:
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal (or lamb)
1/2 medium onion, grated or minced
3 Tbsp minced fresh parsley or dill
1 1/2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp freshly ground black pepper, or to taste
1/2 tsp ground cumin
1 tsp baking soda
1/4 c beef stock or water
FOR SERVING:
1 medium onion, finely chopped
1 ripe tomato, finely chopped
1/4 c chopped pickled peppers
ajvar, optional
kajmak, optional
4 crusty rolls or pita pockets

KAJMAK WITH HERBS

Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep's or cow's milk. It's often served with Balkan burgers, pljeskavica.

Provided by Julia Moskin

Categories     easy, quick, condiments, dips and spreads

Time 10m

Yield About 2 cups

Number Of Ingredients 11



Kajmak With Herbs image

Steps:

  • Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream.
  • Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 152 milligrams, Sugar 2 grams, TransFat 0 grams

4 ounces cream cheese
4 ounces (1 stick) butter
4 ounces ricotta
4 ounces sour cream
1 garlic clove, minced
1 shallot, minced
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary (optional)
Salt
black pepper to taste

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