Traditional Serbian Pljeskavica with Onion and Lepinja
Serbian pljeskavica is a broad, thin charcoal-grilled patty made from rested mixed minced meat, served in warm lepinja with raw chopped onion.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Knead the meats, salt, pepper, and paprika for 8 minutes while adding ice water gradually.
- 2
Cover and refrigerate for at least 8 hours or overnight.
- 3
Divide into four and flatten each into a broad patty about 18 cm wide and 8 mm thick.
- 4
Grill over very hot charcoal for 3 to 4 minutes per side until browned and juicy.
- 5
Warm and split the lepinja. Add a patty and plenty of raw chopped onion; serve ajvar and kajmak alongside.
Cook notes
Tips
Ensure the beef is well mixed for a flavorful patty.
Let the patties rest for a couple of minutes after cooking to retain moisture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover patties in an airtight container in the fridge for up to 3 days.
- Reheat on a skillet over medium heat to retain tenderness.
Substitutions
- Replace lamb with additional beef while retaining enough pork fat.
- Somun may replace lepinja.
What to Serve With
- Yogurt or sour cream on the side
- Enjoy with a fresh salad
- Pair with roasted vegetables
Common Mistakes
- Using lean beef alone.
- Shaping thick hamburger patties.
- Skipping the refrigerated rest.
- Serving sautéed onion instead of raw onion.
Recipe FAQ
What is lepinja?
Lepinja is a soft Serbian flatbread commonly used for serving with grilled meats.
Can I make pljeskavica in advance?
Yes, you can prepare the patties ahead of time and refrigerate them until ready to cook.
How do I know when the patties are cooked through?
The internal temperature should reach 160°F and the patties should be browned on the outside.
Kitchen tools
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Skillet
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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