World's Biggest Burger

Method:Direct Grilling

Advance Preparation: 1/2 to 1 hour for letting the meat rest.

Category:Meat

Ingredients:350 grame ground beef, preferably ground chuck (not too lean,about 20 percent fat is ideal)350 grame ground pork or veal (or substitute more ground beef)2 catei garlic, minced1 medium onion, minced (about 1 cup)1 to 3 serrano peppers, stemmed, seeded, and minced (for hotter pljeskavica leave the seeds in), or 1 tablespoon hot pepper flakes1/4 cup finely chopped flat-leaf parsley1-1/2 teaspoons coarse salt (kosher or sea), or more to taste1/2 teaspoon freshly ground black pepper, or more to taste

Grilled pita bread for serving (optional)Tomato slices and lemon wedges for serving (optional)

Directions: Combine the beef, veal, garlic, onion, serrano peppers, parsley, salt, and black pepper in a large mixing bowl. Knead the mixture gently with your hands until thoroughly blended. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.

Divide the meat into four equal portions. Mold each into a large flat disk, like a pita bread. Each pljeskavica should be 6 to 8 inches across and 1/4-inch thick. In Bosnia, they'd mold and flatten the burgers right on the work counter. (You pry them off with a long spatula.) You may find it easier to flatten the burgers between two sheets of parchment paper, waxed paper, or plastic wrap. Chill the burgers until ready to grill.

Set up your grill for direct grilling and preheat to high. Brush and thoroughly oil the grill grate.

Loosen the burger from the baking sheet by sliding a slender metal spatula or carving knife under it, or peel it off the waxed paper. Carefully transfer it to the grill. Grill until cooked through, 3 to 4 minutes per side, turning with a wide-headed spatula. In this part of the world, burgers are served medium to medium-well.

Transfer the pljeskavicas to a platter or plates and serve at once with pita, tomato slices, pickled peppers, and lemon wedges for squeezing.

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Cel mai mare Burger lumemetoda : Direct Grill

Mod de preparare:1/2 pn la 1 or pentru timpul de marinare a carniiingrediente :350 de grame carnea de vit , de preferat carnea de vita ( nu prea slaba , circa 20 la sut grsime este ideal )350 grame carne de porc sau viel ( sau nlocui mai multe carnea de vit )2 catei de usturoi , tocati1 ceapa medie , tocata ( aproximativ 1 ceasca )1 la 3 ardei Serrano, ardei cu iuteala medie , tulpin , semine i tocat ( pentru pljeskavica iute lasa seminte inauntru ) , sau 1 lingura de ardei iute fulgi1/4 ceasca patrunjel tocat frunze1-1/2 lingurite de sare grunjoas ( cuer sau mare ) , sau dupa gust1/2 lingurita piper negru proaspat macinat , sau dupa gust

chifla mare pentru servire ( opional )Felii de roii pentru servire ( opional )

direcii :Combina carnea de vit , viel , usturoi , ceapa , ardei Serrano , ptrunjel , sare i piper negru intr-un bol mare . Frmntai uor cu minile pn sunt bine amestecate . Acoperii vasul cu folie de plastic si bagati la frigider timp de 30 de minute pn la o or .

mprii carnea n patru pri egale . formati fiecare bucata ntr-un disc plat mare , ca o chifla . Fiecare pljeskavica ar trebui s fie 15-20 cm i 8 mm grosime . n Bosnia , le-ar modela i aplatiza burgeri chiar pe tejghea de lucru . ( Le formati cu o spatula lunga . ) Putei mai uor aplatiza burgeri ntre dou foi de hrtie pergament , hrtie cerat , sau folie de plastic . Raciti burgeri pn sunt gata de grtar .

Configurati gratarul pentru grill direct i prenclzire mare . Perie i unge bine grtarul .Transfer cu grij pe grtar . se prajesc , 3-4 minute pe fiecare parte , intoarcei cu o spatula cu cap larg . n aceast parte a lumii , burgeri sunt serviti mediu, mediu - bine .

Transferai pljeskavicas pe un platou sau farfurii si se serveste imediat cu pita , felii de rosii , ardei murati.