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Paneer Burger


  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 medium sized burgers 1x

Description

Spicy Indian Paneer Burger with Veggies


Scale

Ingredients

  • 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 1/2 teaspoons of Garam Masala
  • 1 teaspoon Red Chilli Powder
  • 1/8 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Seeds Powder
  • 12 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)
  • 1/2 cup Breadcrumbs
  • Vegetable Oil

Others

  • Burger Buns
  • Tomato & Onion Slices
  • Chopped Coriander or Cilantro
  • Mayo / Tomato Ketchup
  • Cheese Slices (optional)
  • Mint Chutney for condiment

Notes

  • 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.

Instructions

  1. Add the paneer onto a large mixing bowl and break it up using a fork.
  2. To it, add mashed potatoes, veggies, milk and all the spices. Mix well.
  3. 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)
  4. Divide the mixture into equal portions and roll and flatten them into patties.
  5. 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.
  6. Meanwhile, toast up some burger buns (optional)
  7. To the lower half, add tomato slices and some Mayo / ketchup
  8. Add the patty on the bun. Top it off with some cheese (optional) and onions.
  9. Close the top half and serve hot with mint chutney!

Note

  1. 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

  • Category: Snack
  • Cuisine: Indian