Pljeskavica

Steps

1. 1
   Put the three minces in a large bowl with the finely chopped onion, garlic, salt, black pepper and hot paprika.
2. 2
   Knead with your hands for 8–10 minutes, adding the cold sparkling water a little at a time, until the mixture turns sticky and paler and clings to the bowl — this long kneading binds the meat so the thin patty holds together on the grill.
3. 3
   Cover the bowl and refrigerate for at least 4 hours, ideally overnight, so the salt firms the meat and the flavours meld.
4. 4
   Divide the mixture into four portions and, with wet hands, flatten each on a sheet of baking paper into a disc about 18 cm across and 1 cm thick.
5. 5
   Heat a charcoal grill or ridged grill pan over high heat until very hot and brush the grates with the oil.
6. 6
   Flip each patty onto the grill straight from its paper and cook for 4–5 minutes without moving it, until well browned with grill marks and it lifts away cleanly.
7. 7
   Turn once and cook for another 4–5 minutes, until firm and cooked through, with the centre at 71°C.
8. 8
   Serve hot, folded into warmed lepinja or with bread, topped with a spoonful of kajmak or lyutenitsa and the chopped raw onion.