Pljeskavica (PLYESS-kah-vee-tsah) are Serbian hamburgers popular in one form or another throughout the Balkans. The name for these meat patties comes from pljesak, a word meaning "to clap the hands," the motion used to form these thin, large burgers. They can be made with any combination of pork, lamb and beef and can be grilled, broiled, baked or pan fried, although grilling is traditional. They can be served on a bun like American Hamburgers although I prefer serving them with Pita bread or just on a plate with a knife and fork.
Mix together all ingredients until thoroughly combined. Refrigerate for several hours for flavors to meld and mixture to firm.
Heat grill. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 9 inches by 1/2 inch or about the size of a small dinner plate.
Grill, broil or pan fry pljeskavica about 7 minutes per side. Indoor grills work well, too. Serve with green onions or chopped raw onion, tomatoes, pogacha and Serbian potato salad or cole slaw on the side. Some Serbs place the patty on a large bun like an American hamburger.