/ck/ - Food & Cooking

Serb here. Our burgers are also usually quite thin. I've never had burgers with a similar texture anywhere else, though. The meat has a high fat content and is mixed for a long time which gives it a very soft texture. It's common to put onions in the mince but you can also just get some diced onion on the side like you would with cevapi. The burgers are also almost always grilled as opposed to pan fried, even at cheap street vendors.

I can't get the same texture at home no matter how I make the mince. High fat content, medium fat content, coarse grind, fine grind, 15 minutes of mixing, 5 minutes of mixing, doesn't matter. One of those things that you just can't get the same at home.