Recipe
Pljeskavica with Ajvar Sauce
Sizzling Serbian Beef Patties with Flavorful Ajvar Sauce
4.7 out of 5
Indulge in the rich flavors of Serbian cuisine with this authentic recipe for Pljeskavica. These sizzling beef patties are seasoned to perfection and served with a tangy and vibrant Ajvar sauce, creating a mouthwatering combination that will transport you to the heart of Serbia.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Paleo-friendly, Low-carb
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Keto, Pescatarian, Halal
Ingredients
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500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon cumin 1/2 teaspoon cumin
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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2 red bell peppers 2 red bell peppers
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1 small eggplant 1 small eggplant
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 tablespoon vinegar 1 tablespoon vinegar
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2 tablespoons olive oil 2 tablespoons olive oil
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Salt, to taste Salt, to taste
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Freshly ground black pepper, to taste Freshly ground black pepper, to taste
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Burger buns, for serving Burger buns, for serving
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Kajmak (optional), for serving Kajmak (optional), for serving
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Fresh salad (optional), for serving Fresh salad (optional), for serving
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 20g, 7g
- Carbohydrates (total, sugars): 10g, 5g
- Protein: 30g
- Fiber: 3g
- Salt: 1g
Preparation
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1.Preheat the grill or grill pan over medium-high heat.
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2.In a large bowl, combine the ground beef, chopped onion, minced garlic, paprika, cumin, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
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3.Divide the meat mixture into equal portions and shape them into large, flat patties.
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4.Place the patties on the preheated grill and cook for about 4-5 minutes on each side, or until they are cooked to your desired level of doneness.
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5.While the patties are cooking, prepare the Ajvar sauce. Preheat the oven to 200°C (400°F). Place the red bell peppers and eggplant on a baking sheet and roast them for about 20-25 minutes, or until the skins are charred and the flesh is soft.
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6.Remove the roasted peppers and eggplant from the oven and let them cool slightly. Peel off the charred skins and remove the seeds from the peppers.
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7.In a blender or food processor, combine the roasted peppers, eggplant, minced garlic, vinegar, and olive oil. Blend until smooth. Season with salt and freshly ground black pepper to taste.
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8.Serve the Pljeskavica on burger buns, topped with a generous amount of Ajvar sauce. Optionally, add a dollop of kajmak and serve with fresh salad on the side.
Treat your ingredients with care...
- Ground beef — Choose lean ground beef for a healthier option. Make sure the beef is well-chilled before mixing it with other ingredients to maintain its texture.
- Red bell peppers and eggplant — Roasting the peppers and eggplant until they are charred will enhance their flavors and make them easier to peel.
Tips & Tricks
- For extra flavor, you can add finely chopped parsley or cilantro to the meat mixture before shaping the patties.
- If you don't have a grill or grill pan, you can also cook the patties on a stovetop skillet over medium-high heat.
- If you prefer a spicier Ajvar sauce, you can add a pinch of chili flakes or a dash of hot sauce to the blender.
Serving advice
Serve the Pljeskavica on warm burger buns, topped with a generous amount of Ajvar sauce. Optionally, spread some kajmak on the buns for added creaminess. Serve with a fresh salad on the side for a complete and satisfying meal.
Presentation advice
Arrange the Pljeskavica on a platter, garnished with fresh herbs such as parsley or dill. Drizzle some extra Ajvar sauce over the patties for an appetizing presentation. Serve with a side of fresh salad and warm burger buns.
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