Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Serbian “Hamburger” - Гурманска Пљескавица

The Hirshon Serbian “Hamburger” – Гурманска Пљескавица


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • Meat:
  • 300g dry-aged free-range beef mince
  • 100g heritage breed ground pork
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 70g Serbian bacon or the best slab bacon you can find
  • 70g diced Kashkaval cheese or substitute 35g diced Gouda cheese and 35g diced Emmenthaler cheese
  • 1 tsp. hot homemade paprika
  • 2 tbsp. onions, diced
  • ***
  • Bread dip sauce:
  • 1 tsp. mangalitsa fat – if unavailable, use regular pork fat
  • 2 tbsp. chicken soup
  • ½ tsp. hot Hungarian paprika
  • ⅓ tsp. white pepper
  • ***
  • For serving:
  • 1 Serbian somun bread, if unavailable, use naan bread
  • Whole green onions
  • Chopped raw onion
  • Heirloom tomato slices
  • Ajvar vegetable condiment
  • 1 tbsp. young homemade Serbian kajmak, made from:
  • 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
  • Salt
  • black pepper to taste

Instructions

  1. First of all, prepare the meat. The fermentation period can be from 2 days to 30 days, the longer the better. Mix the dry-aged beef mince and ground pork with 1 tps. baking soda and 1 tsp. salt. Knead the meat.
  2. Cover with towel and leave it in your fridge for 2-30 days. Knead it every day. If using dry-aged beef, you can get away with 2-5 days aging. If not, go with as long as you can up to 30 days.
  3. Slice and dice Serbian bacon (you can replace it with regular slab bacon, but the taste won’t be the same), and mix it into the patty. Slice and add in the cheese plus the hot paprika and diced onions. Knead again.
  4. Cover with towel and let it rest for 1 hour.
  5. For the bread dip sauce, preheat a pan over low heat.
  6. Add mangalitsa fat and chicken soup, stir well.
  7. Add paprika and white pepper, then stir and mix well.
  8. Cut Serbian somun bread or naan in half lengthwise and dip both halves in the sauce.
  9. Cover your barbecue and cutting board with oil.
  10. Heat a grill, indoor grill, broiler or skillet. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by ½ inch or about the size of a small dinner plate.
  11. Cook pljeskavice about 7 minutes per side.
  12. Grill buns for 1 min.
  13. Take the bottom bun, and cover it with 1 tbsp. kajmak.
  14. Place the patty on it, then cover with top bun.
  15. Serve with green onions or chopped raw onion, tomatoes, and ajvar with Serbian potato salad, fries or cole slaw on the side.
✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
0
Would love your thoughts, please comment.x
()
x
Copy link
Powered by Social Snap