Pljeskavica

Instructions

1. Finely grate the onion and crush the garlic, then mix them into the minced meat with the salt, pepper, paprika and chilli.
2. Add the bicarbonate and the ice-cold water, then knead for 3 minutes until you have a smooth, slightly sticky mixture.
3. Leave the meat to rest for 30 minutes in the fridge so the flavours can spread through.
4. Divide the mixture into 4 balls, then pat each one by hand on a damp surface into a thick patty about 1.5 cm thick and around 12 cm across.
5. Heat a cast-iron pan over high heat, or a grill, until it lightly smokes. Add the patties and cook for 4 to 5 minutes per side, without turning them too often.
6. Check the cooking by cutting into the centre: the meat should be cooked through but still juicy. Let it rest for 2 minutes.
7. Warm the breads, fill them with lettuce, red onion and kajmak, then place the pljeskavica on top.