Serbian burger

A burger is not a burger if there are no onions and pepperoni in it! A successful burger is also considered to be one that is baked on both sides to a dark brown color, with a thin, medium-baked layer in the middle.

Preparation steps

Mix the onion and pepperoni with the meat, add the garlic, pepper, and salt, and mix everything together well into a compact mass.
From the prepared mixture, form round burgers 1 cm thick and bake them in a well-heated Teflon pan or on the grill.
Put a teaspoon of cream on hot burgers.

Serving

Serve with spring onions but, if desired, also Ajvar, Relish or Pinđur.

Advice

The meat is mixed well when it starts to separate from the fingers.

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