This is a real Serbian specialty of stuffed gourmet pljeskavica-burger, they can be made with or without a spicy addition. I added a little spicy paprika to this amount, but it was not noticeable. You can make this mixture a day in advance and let it sit in the refrigerator, which will improve the taste of this pljeskavica even more. The meat is juicy and tender, and the bacon and cream give it an even better taste! In Serbia, we call this dish gourmet pljeskavica. It is quick to prepare, the recipe is very simple and does not require many ingredients. Read note in the section below 👇 before preparation. Follow recipe.
Ingredients: simple, total time: 90 min, 4 serving
For Patties:
600 g of minced meat/ 50/50 pork, beef
100 g of cow crumble cheese/ or mature cream
8 thin long sliced smoked bacon/ fried
1 red onion/ or yellow onion, blended
1 tsp red ground pepper
1 tsp baking soda
1 /2 tsp dry spice Vegeta
2 big cloves of garlic/ minced
1 tsp hot smoked pepper powder/ or crushed
1 flat tsp salt
2 Tbsp oil
1/4 tsp black pepper
and:
2 Tbsp oil for coating meat / + 4 Tbsp for frying
Preparation:
Prepare all ingredients as described above.
Put the minced meat in a deep bowl, add all the ingredients by description except bacon, cheese.
Mix all the ingredients well by hand for about 10 minutes.
Coat the top of minced meat with 2 spoon of oil.
Cover with nylon foil, transfer it in the fridge for 1-2 hours.
That way the meat will absorb all the ingredients and it will be tastier!
You can do this the day before and leave the meat overnight in the refrigerator.
During this time, fry the thin sheets of smoked bacon in very little oil, until it becomes transparent. Place on a kitchen towel.
After the time has passed, remove the mixture from the refrigerator, mix once more.
Oil your hands and form one thinner patty 6-7 cm in size. Place on plastic wrap. You can also do this in round molds with a diameter of 6-7 cm.
Spread the patty with your palms to a thickness of 5-6 mm.
Spread the top of the patty with cheese, in the middle, then with a thinner slice of fried bacon, cover with another patty.
When taking the second patty for overlapping, take a smaller amount compared to the first, flatten it with the palm of your hand, then place it in the middle, join the edges so that it covers all the ingredients. Form a nice circle. Make sure your hands are always oiled when shaping them.
Press a little with the palms of your hands and connect and create the ends nicely.
Now the patties are ready to fry.
You can fry patties prepared in this way on the grill, in a pan or in the oven.
It is important to add just a little oil.
Fry until they are well browned on both sides, about 5-6 minutes.
While they are baking, gently press them a few times with each turn.
Turn gently with a long, thin spatula.
Serve warm with salad, peas, grilled vegetables or baked potatoes, french fries.
Buon appetito!
NOTE:
If you have leftover meat, use it to make a classic patty without filling.
You can dip a bun or bread into the rest of the soft.
If you have a lot to use for this day, leave the mixture in the refrigerator until tomorrow, covered with plastic wrap.
Keep rest burgers in the fridge for up to 2 days.
#Gourmet #serbian #burger #maindish #meal #serbianfood #food #lunch #holidays #traditionalfood #pork #beef #mincedmeat #foodlover #foodblogger #foodie #mealprep #mealplan #meat #blogger #blog #coffeetimewithlenaallin1 #coffeetimelena #serbia
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments