Paprika-Garlic Beef and Pork Patties

Makes
4 servings
Cook Time
30 minutes

These hand-formed sausages, called cevapi or ćevapčići, traditionally are grilled, but roasting in a 500°F oven is a great year-round cooking method. We use a combination of ground beef and pork, as well as some baking soda, as is customary in cevapi recipes. The baking soda creates a lighter texture and tender springiness in the cooked meat. The best way to test for doneness is with an instant thermometer; the centers should reach 160°F. Serve with warmed flatbread, shaved red onion, thinly sliced cucumber and sour cream. Ajvar, a Serbian red pepper sauce, is also a great condiment, but roasted red peppers are a fine stand-in.

Tip

Don't add the baking soda directly to the meat mixture. Dissolving it in 1 tablespoon water ensures the soda is evenly distributed.

Ingredients

¾
teaspoon baking soda
12
ounces 90 percent lean ground beef
12
ounces ground pork
1
small red onion, grated on the large holes of a box grater (about ½ cup)
2
medium garlic cloves, finely grated
1
tablespoon sweet paprika
1
teaspoon cayenne pepper
Kosher salt and ground black pepper

Step 1

Heat the oven to 500°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist with cooking spray.

Step 2

In a large bowl, stir together 1 tablespoon water and the baking soda. Add the beef, pork, onion, garlic, paprika, cayenne, 1½ teaspoons salt and ½ teaspoon black pepper. Knead the mixture by hand until well combined and paste-like.

Step 3

Moisten your hands with water then, using a scant ¼ cup of the mixture for each, form into 12 oval patties, rolling each between your hands until smooth. Place on the prepared baking sheet. Re-moisten your hands as needed to prevent sticking.

Step 4

Roast until the center of the sausages reach 160°F, 10 to 15 minutes. Transfer to a platter and serve.