Spicy Indian-inspired Paneer Burger with veggies. A favorite among veggie lovers!
There comes a point in every Indian vegetarian’s life when he or she stops to wonder – Is Paneer the only substitute for meat? The answer is – mostly – Yes. Most of the fabulous recipes which use meat can be suitably modified to create healthy and tasty vegetarian dishes. And instead of the meat component, Paneer is used.
With around 18 grams of protein per 100 grams of Paneer, it is also widely accepted as an excellent protein source for vegetarians. Of course, there are many more faux meat substitutes available in the market these days. And then there is Tofu. But none of these substitutes come close to the flavor and flexibility offered by Paneer – IMO.
I created this burger recipe with leftover paneer. After having enjoyed a rich meal of Paneer Pasanda and Naan the previous day, I was in no mood for another royal meal. I wanted something light, fresh and healthy – and most importantly – I wanted to use up all the leftover paneer and grilled veggies. This burger is as healthy as it is delicious. And it hardly takes 15-20 minutes from start to finish. If you’re looking for a nice Indian-inspired veggie burger – this is a great recipe!
Paneer Burger – Printable Recipe
- For the patties
- 200 grams or 7 oz of Paneer or Cottage Cheese
- 1 small Potato, boiled & peeled (refer note 1)
- 1 cup of mixed Veggies, chopped finely (refer note 2)
- 1 teaspoon Ginger Paste
- 1 teaspoon minced Garlic
- 1 and ½ teaspoons of Garam Masala
- 1 teaspoon Red Chilli Powder
- ⅛ teaspoon Turmeric Powder
- 1 teaspoon Coriander Seeds Powder
- 1-2 teaspoons Salt (adjust to taste)
- a pinch of Sugar
- 1 Tablespoon Milk
- 2 Tablespoons Cornstarch or All Purpose Flour (may require more, depending on consistency of the mixture)
- ½ cup Breadcrumbs
- Vegetable Oil
- Burger Buns
- Tomato & Onion Slices
- Chopped Coriander or Cilantro
- Mayo / Tomato Ketchup
- Cheese Slices (optional)
- Mint Chutney for condiment
- Using 1 small potato ensures that the mixture has good binding. You can choose to skip the veggies too. But they give a better texture and flavor to the patties. Use raw veggies or leftover grilled / sauteed veggies.
- Choice of Veggies you can use - Broccoli, Cabbage, Carrot, Capsicum (bell peppers), Cauliflower etc.
- Choice of Spices - this is my favorite combination of spices. Feel free to add more or less of any of the mentioned spices for different flavors.
- Binding - Besides a potato, you need breadcrumbs and cornstarch to hold everything together. If the mixture is too liquid-y , add more breadcrumbs and cornstarch. The milk will keep the patties from drying up.
- Add the paneer onto a large mixing bowl and break it up using a fork.
- To it, add mashed potatoes, veggies, milk and all the spices. Mix well.
- Add the breadcrumbs and cornstarch and mix to form thick mixture (the quantity of breadcrumbs and cornstarch will vary depending on your mixture. If it isn't binding well, add more of the both)
- Divide the mixture into equal portions and roll and flatten them into patties.
- Heat 1 Tablespoon of Vegetable Oil (per patty) on a griddle. Add the patties and do not touch them. Let them fry on medium low heat for 4-8 minutes. Once the side is cooked, it will be easy to move the patty. Flip and continue to cook for another 4-8 minutes. Both sides should be golden brown and crispy.
- Meanwhile, toast up some burger buns (optional)
- To the lower half, add tomato slices and some Mayo / ketchup
- Add the patty on the bun. Top it off with some cheese (optional) and onions.
- Close the top half and serve hot with mint chutney!
- You can make the patties ahead of time and freeze them up to 3 days. Form the patties, place them on an oiled plate and cover the plate with plastic wrap or aluminum foil. Place in the freezer. When you want to eat, fry the patties and assemble the burger
Paneer Burger – step by step picures
Grate he paneer or use a fork to break it up into tiny crumbles.
Add a potato, mixed veggies and mix well. These will hold the burger together well. You can skip them and add more cornflour & breadcrumbs if you don’t want to add veggies.
Add the spices, salt, sugar, breadcrumbs, cornstarch and mix to form a thick mixture. If it isn’t binding well, add more breadcrumbs or cornstarch and mix.
Form patties. Heat oil on a griddle and fry the patties on each side for 4-5 minutes on medium low heat or until they are crispy on the outside.
Lightly toast up the burger buns. Layer with tomatoes, onions, cheese, mayo (your choice). Add the patties and some cilantro (coriander).
Close with the top half and serve immediately.
If you liked this burger, you’ll definitely love these 3 delicious Indian-inspired burgers too –