Serbian Pljeskavica with Sparkling Water
Beef and pork shoulder provide solid protein and a dense meat flavor, while sparkling water makes pljeskavica looser and juicier without bread. Paprika and garlic brighten the taste but do not overpower the meat. The result is a large keto patty with the typical Serbian texture and a moister center.
Grind beef (600 g) and pork shoulder (400 g) through a 5-6 mm plate. Chop onion (180 g) very finely, mince garlic (8 g), and chill sparkling water (120 g) well.
Combine beef (600 g), pork shoulder (400 g), onion (180 g), garlic (8 g), table salt (8 g), paprika (5 g), and black pepper (2 g). Start mixing the mince actively with your hands and gradually pour in the sparkling water (120 g) until the mass becomes airy, looser, and still sticky.
Cover the mince and refrigerate it for 30 minutes. Then divide it into 6 portions of about 140-180 g and shape large flat patties about 1.5-2 cm thick. Make a small dip in the center of each patty so it does not balloon while cooking.
Heat olive oil (15 g) and cook the pljeskavica for 4-5 minutes per side until a firm crust forms. Lower the heat, cover the pan, and finish for another 8-10 minutes. Serve hot with sliced onion and fresh vegetables.
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