Paneer Burger Recipe

By | Published | Burgers, Paneer | One Comment

Paneer burger served with a herb mayonnaise dressing
Ingredients:
Burger Buns – 2
Green Lettuce Leaves – handful, crisp
Paneer – 3/4 cup, grated
Cabbage – 1/4 cup, finely chopped
Corn Kernels – 1/8 cup, boiled
Walnuts – 2 tblsp, coarsely ground
Onion – 1/2, chopped
Maida – 2 to 3 tblsp + 2 tblsp
Vegetable Seasoning Powder – 3/4 tbslp
Oregano – 1/2 tsp
Mustard Paste – 1/2 tsp
Tomato Ketchup – 1/2 tblsp
Soya Sauce – 1 tblsp
Pepper – 1/8 tsp
Sesame Seeds – 2 tblsp
Water – 1/4 cup

For the herb mayonnaise dressing:
Mayonnaise – 2 tblsp
Coriander Leaves – 1 to 2 tblsp
Milk – 1 1/2 tblsp
Pepper – a pinch

For the vegetable seasoning powder:
Garlic Salt – 1 tblsp
Garlic Powder – 1 tblsp
Dried Onion – 1 tblsp, minced
Onion Powder – 1 tblsp
Salt – 1 tblsp

Method:
1. Mix all the veg seasoning powder ingredients and keep aside.
2. Mix all the herb mayonnaise dressing ingredients and keep aside.
3. In a bowl, mix the sesame seeds, 2 tblsp maida and 1/4 cup of water.
4. In another bowl, mix the paneer, cabbage, corn kernels, walnuts, onion, mustard seeds, veg seasoning, oregano, ketchup, soya sauce and pepper.
5. Divide the mixture into 2 portions and shape into round patties.
6. Dip each patty in the sesame-maida batter.
7. Heat oil in a pan.
8. Deep fry the patties for 2 to 3 minutes or till brown and cooked through.
9. Remove and drain excess oil.
10. Halve the burger buns and lightly butter one side.
11. Toast them on a pan till crisp on both sides.
12. Put the lettuce leaves on the bottom half.
13. Place a patty and spoon some herb mayonnaise mixture.
14. Cover with the top half.
15. Serve hot with ketchup.

Tip:
1. To keep the lettuce crisp till serving time, dip them in cold water.
2. You can also add onion rings, pickled jalapenos or cucumbers on top of the patty.

Feel free to comment or share your thoughts on this recipe of Paneer Burger from Awesome Cuisine.

One thought on “Paneer Burger

  1. nastume said on May 17, 2013 at 8:22 am

    awesome

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