🍔 Stuffed pljeskavica (punjena pljeskavica)
Punjena pljeskavica is the stuffed version of the Serbian grilled patty: two thin layers of minced beef and pork are sealed around a filling of kajmak and cheese, then grilled until the outside is smoky and the centre melts. It is served with chopped raw onion, and cutting into it releases a creamy, cheesy core.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g minced beef
- 200 g minced pork
- 1 onion, finely chopped, plus 1 onion for serving
- 80 g kajmak
- 80 g white cheese, crumbled
- Salt and black pepper
Method
- Mix the beef, pork, chopped onion, salt and pepper; knead well and chill 20 minutes.
- Divide into 8 portions and press each into a thin round.
- Mix the kajmak and cheese and spread it on 4 rounds, leaving a border.
- Cover with the remaining rounds and press the edges firmly to seal.
- Grill over medium-high heat for 6–7 minutes per side and serve with raw onion.
How to make it lighter
- Halve the filling and use a lower-fat white cheese; most of the extra calories are in the centre.
- Choose lean minced beef to keep the fat down.
- Make smaller patties and fill the plate with grilled peppers and salad.
History
The stuffed pljeskavica is a richer variation of the classic Balkan grilled patty and appears on the menus of grill restaurants (roštilj) across Serbia and neighbouring countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →