Pljeskavica

Method

1. Combine the mixed ground meat with finely chopped onion, minced garlic, and half of the mozzarella in a large bowl, mixing firmly by hand until the filling is evenly distributed.
2. Divide the mixture into 3 equal portions and shape each into a flat, wide patty roughly 1.5 cm thick, pressing firmly so the edges do not crack during grilling.
3. Preheat a grill pan or charcoal grill to high heat and brush the surface lightly with oil to prevent sticking.
4. Grill the pljeskavice for approximately 7-8 minutes per side, pressing them gently with a spatula to maintain contact with the grill and develop the characteristic char marks.
5. During the final 2 minutes of cooking, place the remaining mozzarella on top of each patty and cover briefly to allow the cheese to melt.
6. Transfer the pljeskavice to a serving plate and spoon the ajvar generously alongside or directly over each patty before serving.