Bosnian Pljeskavica!

Recipe Borrowed from primal grill.


Ingredients:
12 ounces ground beef, preferably ground chuck (not too lean,about 20 percent fat is ideal)
12 ounces ground pork or veal (or substitute more ground beef)
2 cloves garlic, minced
1 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 flakes
1/4 cup finely chopped flat-leaf parsley
1-1/2 teaspoons coarse salt (kosher or sea), or more to taste
1/2 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, pork/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.

Mmmmmmmm....Yummy!