Paneer Burger

Homemade paneer with Indian spices made into patties and served with homemade spiced masala bread called Pau makes for a delicious lunch or picnic. This is an Indian twist to burger land. Both paneer and chenna are fresh curd cheeses made by adding vinegar or lemon juice to hot milk. The difference between the two lies in their texture. Chenna is crumbly and moist while paneer happens when all the moisture has been drained off. Using paneer in this recipe makes it easy for binding the burgers and boiled potato further helps that process. You can make the patties as mild or as spicy as you want. If you are not in the mood for making the chutney, just add in chopped cilantro and a squeeze of lemon. This recipe is great for entertainment guests. Make it into smaller sized sliders and have the guests assemble their own burgers. I will post the Pau recipe very soon on the blog. Stay tuned. @sarchakra

PREP TIME: 30 mins

COOK TIME: 30 mins

YIELDS: Serves or makes 9 patties

Ingredients

  • Paneer 2 cups
  • Boiled potatoes 2, grated
  • Ginger paste 1 tbsp
  • Garlic paste 1 tbsp
  • Cumin seeds (toasted and crushed)
  • Salt
  • Black pepper 1 tbsp
  • Turmeric 2 tsp
  • Red chili powder 1 tbsp
  • Red chili flakes 2 tsp
  • Garam masala powder (recipe in Malai Kofta )
  • Coriander Chutney 3 tbsp (recipe below)
  • Rice flour ½ cup
  • Panko breadcrumbs ½ cup
  • Cornstarch 2 tbsp
  • Oil for frying
  • Tomato 4-5 cut into slices
  • Onion 1, cut into rings
  • Red cabbage ½ cup, cut into slices
  • Mayonnaise 3 tbsp
  • Sriracha 2 tbsp
  • Pau bread 4

Method

  • Make the paneer.
  • In a bowl crumble paneer. Mix into it grated boiled potatoes, crushed cumin seeds, salt, red chili powder, garam masala powder, ginger/garlic paste and turmeric. Mix.
  • Add 3 tbsp coriander chutney to the mix.
  • Make into patties.
  • Make a batter of rice flour and cornstarch with water. Season the breadcrumbs with salt, pepper and red chili flakes.
  • Heat oil. Dip each paneer patties into the cornstarch mixture and roll in the seasoned breadcrumbs. Fry.
  • Drain the burgers onto kitchen towels.
  • Take 4 Pau bread and cut in halves. Spread out 1 tbsp of chutney mixture on each side.
  • Put a paneer burger on one half of the pau. Top with onions, tomatoes and red cabbage. Cover with the other half.
  • In a small bowl combine mayonnaise and sriracha sauce. Serve with the Paneer Burger.

Coriander Chutney

Ingredients

  • Coriander leaf 2 cups
  • Green chilies 3-4
  • Ginger 1 tbsp
  • Garlic 2 tsp
  • Red chili powder 2 tsp
  • Juice of 1 lemon
  • Salt

Method

  • Mix coriander leaf, green chilies, ginger, garlic, 1 tsp red chili, the juice of 1 lemon and salt in a blender.
  • Add a little water if necessary.
  • Blend till smooth. Keep aside. We will use 3 tbsp chutney. Refrigerate the rest for later use.
The mixture
Adding the chutney
Making into a smooth mixture
Making into patties
Seasoning the breadcrumbs
Pan frying the burgers
Paneer Burger is ready
Preparing the Pau with chutney
Vegetables that go in the burger
Paneer Burger is ready
Paneer Burger with Sriracha Mayo

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