Traditional Serbian Burger (Pljeskavica)

Mix meat, salt, paprika, pepper, and water in a bowl with your hands. Brush some olive oil over the surface of the mixture. This easy trick will help retain moisture. Cover with plastic wrap and let sit in a fridge for at least few hours. Overnight is even better.

Add onions to the mixture and mix to combine. Divide the mixture to 4 equal balls and pound them to 6- to 7-inch patties with your hands.

Fry or grill the patties until done. I did about 3–4 minutes per side. Assemble the burgers by spreading the sauces inside the pita pockets, adding the meat patties, and topping with onions and pickles.