Wednesday, January 9, 2013

Cevapi Burger w/ Homemade Lepinja Bread

Best Burger Ever!

Yes, I claim this as one of the best burgers ever! If your wondering what is a Cevapi burger? It's a Bosnian kabob full of minced meats, spices, and pure flavor.

Bare with me while you learn new vocabulary such as Cevapi, Lepinja and Kajmak. Yes it's a mouth full, but well worth it.

My first experience with this burger took place at Cafe Pita in Houston, Texas. At Cafe Pita they form Cevapi into sausages or burgers and serve it with a side of Kajmak spread and Lepinja Bread.

Well, you know what I had to do. I had to recreate my experience at Cafe Pita and learn how to make everything all by myself. And yes, it was so worth all the work.

Cevapi Burger with Homemade Lepinja Bread
adapted from New York Times

Prep Time: 24 Hours
Cook Time: 30 minutes
Total Time: 1 day
Servings: 10 burgers

Lepinja Bread:

8 c. bread flour
1 tbsp. plus 1 teaspoon salt
1/2 tbsp. sugar
1 1/2 tsp. dry yeast
4 1/2 c. warm water
Butter, for greasing pans


In a mixer with a regular attachment, not dough hook, add flour, salt, sugar and yeast. Mix well, then add warm water and mix for about 4 minutes. Dough will be really sticky. Remove attachment, cover mixing bowl with saran wrap and allow dough to rise 4 hours at room temperature.

After 4 hours punch dough down, cover back with plastic wrap and refrigerate overnight.
Remove dough from refrigerator allow to come to room temperature about 1 hour.

Preheat oven to 400 degrees.

Place half the dough on floured board and lightly knead dough. Cut into five pieces, roll into baseball size, add a little more flour if needed to knead dough balls. You should have a smooth pliable dough. Flatten balls into round disk.

Place on buttered pan and allow to rise 10 more minutes. Baste bread with butter before baking and bake at 400 degrees for 30 minutes. Remove from oven and baste with melted butter. Repeat with remaining dough.

Cevapi Burgers

4 slices of thick cut bacon, minced
1 lb ground pork
1 lb ground turkey
1/2 white onion minced
1/2 red onion minced
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
2 tsp. paprika
2 tsp. creole seasoning or seasoing salt
1/4 c. water
2 tsp. baking soda
extra virgin olive oil
kajmak spread (recipe below)
sliced white onion to garnish

Mix baking soda and water in a cup and set aside. In a large bowl all all the meats, onions and seasonings, pour in soda water and mix well. Cover and refrigerate overnight.

Remove from refrigerator and divide meat into 10 burgers using a 1/2 cup measuring cut. Flatten into round patties and in a skillet pour a little olive oil and cook burgers 7-8 minutes on each side over medium high heat or until done and no longer pink inside

Assemble Burgers:

Slice hot Lepinja bread in half to create a pita pocket, spread kajmak spread inside bun while hot to melt cheese. Insert hot burger and top with more kajmak and sliced white onions. Enjoy.

Kajmak Spread

4 oz. feta cheese, room temperature
4 oz. cream cheese, room temperature
1 stick butter, room temperature
4 oz. ricotta cheese, room temperature
4 oz. sour cream, room temperature
1/2 red onion minced
2 cloves garlic minced
1 tbsp. chopped parsley
1 tsp. fresh thyme
1 tsp. black pepper
pinch of cayenne pepper (garnish)

Place all ingredients except cayenne pepper in blender and blend well, garnish with cayenne pepper.


  1. Your post inspired me to make a version of this burger for dinner last night! Quite a hit at my house...made homemade fries too! You will be featured on my blog very soon!

    1. Thank you Sarah,
      The funny thing is I made these burgers, wrapped them in foil to take my daughter to tae kwon do practice and stopped by the golden arches (McDonalds) to pick up french fries. It was so good. Next time, I make homemade fries.


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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