Balkan Burgers (Pljeskavica)

• 1 pound ground beef, preferably chuck
• 1 pound ground veal
• 1 pound ground pork, preferably neck or jowl meat; or use 1/3 pound pork belly and 2/3 pound regular ground pork
• 1/2 cup finely chopped onions plus minced onions, for serving
• 1 1/2 teaspoons salt
• 1 tablespoon black pepper; or use 2 teaspoons sweet paprika and 1 teaspoon black pepper
• 1/4 cup sparkling water
• 6 pita breads, warmed or toasted
• Kajmak with herbs (see recipe)
• Red pepper-eggplant ajvar (see recipe)

1. In a large bowl, place meats, 1/2 cup chopped onions, salt, pepper and sparkling water.
2. Using your hands, lightly combine ingredients.
3. Cover and refrigerate at least 3 hours or overnight.
4. Divide mixture into six equal balls.
5. Place one ball between two sheets of plastic wrap and use the heel of your hand to pound it to a thin patty, about 1/4-inch thick and 6 inches in diameter.
6. Repeat with remaining meat; refrigerate patties about 1 hour.
7. Heat a grill or heavy skillet to very hot.
8. Cook patties, turning often, until well browned on both sides, about 5 minutes total.
9. Cut pita breads in half horizontally, and serve burgers between pieces of pita.
10. Sprinkle with onions and spread with kajmak and ajvar as desired.

ground beef, ground veal, ground pork, onions, salt, black pepper, sparkling water, pita breads, herbs, red pepper

Taken from cooking.nytimes.com/recipes/1013011 (may not work)