Juicy and incredibly tasty
A good burger needs the perfect balance of juiciness, freshness, sauce, and texture. In this recipe, everything comes together beautifully. Here are the main reasons why we love making it:
- the pljeskavica patty is juicy and beautifully browned
- the bun is toasted in butter, making it slightly crisp on the outside
- the homemade burger sauce is made with ajvar and pickles
- kajmak adds a distinctive creamy and rich flavor
- caramelized onions bring a subtle sweetness
- fresh lettuce and tomato add freshness
- it is quick to make and does not require a grill
It is a burger that feels special enough for a weekend treat, yet simple enough to prepare on a weekday.
Top 5 tips and tricks
Follow these five tips for the perfect burger.
- Always toast the bun - This small step makes a big difference. Toast the cut side of the bun in a little butter. This makes it slightly crisp and helps prevent it from immediately soaking up the sauce and meat juices.
- Cook the pljeskavica patties in a well-heated skillet - For a beautifully browned exterior, the skillet needs to be hot before adding the patties. Once the meat is in the pan, avoid moving it around too much. Let a nice crust form before flipping.
- Use the same skillet for the onions – After cooking the pljeskavica patties, the pan is full of flavor. Do not clean it. Slowly cook the onions in the juices and browned bits left behind by the meat. They will taste much better than if cooked separately.
- Be generous with the kajmak – Kajmak is not just a topping, but one of the key ingredients in this burger. Add it directly to the hot ingredients so it warms up slightly and softens.
- Assemble the burger just before serving – You can prepare all the components in advance, but assemble the burger only right before serving. This keeps the bun nicely toasted, the lettuce fresh, and the pljeskavica warm.
Storing
We do not recommend storing a fully assembled burger, as the bun will quickly become soggy from the sauce, vegetables, and meat juices. If you have leftover components, store them separately.
Pljeskavica patties: Store cooled, cooked patties in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a skillet or in the oven before serving.
Sauce: Store the homemade burger sauce in a tightly sealed container in the refrigerator. For the best quality, use it within a few days.
Caramelized onions: Store in an airtight container in the refrigerator for up to about 3 days. Reheat briefly before serving.
Burger buns: Store separately at room temperature and toast them again before assembling the burgers.
To make the preparation even quicker, you can prepare the sauce and vegetables in advance, then simply cook the pljeskavica patties just before serving.
How to make Balkan burger at home (video)
Check this short video to master the balkan burger at home.
Next, try thee burger recipes
- Smash burger
- Beef Burger
- Pork Roast and Sauerkraut Burger
- Crispy Chicken Burger
- Angus Beef Burger with Brie and Rocket
- BBQ burger with Caramelized onion
METHOD
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sauce
In a bowl, stir together all the sauce ingredients: mayonnaise, ajvar, chopped pickles, pickle juice, garlic powder, onion powder, salt and pepper to taste, cayenne pepper, mustard, ketchup, and honey. Store in an airtight container.
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prepare the veggies and buns
Thinly slice the onion. Wash the tomato and cut it into thin slices. Wash the lettuce leaves. Cut the burger buns in half. Melt a little butter in a hot skillet and toast the cut sides of each bun for a few seconds, until lightly golden. Toast each bun separately.
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cook the pljeskavica
Add a little oil to the same skillet and add two pljeskavica patties. Cook for 3–4 minutes on each side. If desired, weigh them down slightly to ensure even browning. Transfer to a plate and repeat with the remaining two patties.
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pan fry the onion
Cook the onion in the pan juices over low heat until slightly softened and caramelized.
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serve
Spread the sauce over the bottom half of the bun, then add a lettuce leaf, the pljeskavica patty, a slice of tomato, and the caramelized onion. Top with a generous spoonful of kajmak. Spread the sauce over the top half of the bun as well, place it on top, and serve immediately.
