Every Indian vegetarian gets to a moment in their lives when they ponder if Paneer is the only meat replacement. The answer is — for the most part – yes. Most of the fantastic meat-based recipes can be easily adapted to make nutritious and delicious vegetarian dinners. Paneer is utilized in place of the meat component.
Paneer is usually regarded as a great vegetarian protein source, with approximately 18 g of protein per 100 g. Of course, there are a plethora of imitation meat alternatives on the market these days. Then there’s the tofu. However, none of these alternatives, in my opinion, come close to the flavour and versatility of Paneer.
With leftover paneer, I prepared this burger recipe. I wasn’t in the mood for another regal feast after a hearty lunch of Paneer Pasanda and Naan the day before. I wanted something light, fresh, and healthful, and I wanted to use up all of the leftover paneer and grilled vegetables. This burger is both nutritious and tasty. From start to end, it takes about 15-20 minutes. This is a terrific dish if you’re seeking an Indian-inspired vegetarian burger.
Other Paneer Recipes
Paneer Burger Recipe | masala paneer burger
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 teaspoons Red Chilli Powder
- 1/8 teaspoons Turmeric Powder
- 1 teaspoons Coriander Seeds Powder
- 1–2 teaspoons Salt (adjust to taste)
- 1 pinch of Sugar
- 1 teaspoons Milk
- 1 tablespoon Cornstarch or All Purpose Flour (may require more, depending on consistency of the mixture)
- 1/2 cup Breadcrumbs
- Vegetable Oil
- Burger Buns
- Tomato & Onion Slices
- Chopped Coriander or Cilantro
- Mayo / Tomato Ketchup
- Cheese Slices (optional)
- Mint Chutney for condiment
- In a large mixing basin, place the paneer and break it up with a fork.
- Add the mashed potatoes, vegetables, milk, and all of the seasonings to it. Mix thoroughly.
- Mix in the breadcrumbs and cornstarch to make a thick paste (the amount of breadcrumbs and cornstarch may vary depending on the consistency of your mixture). If it isn't sticking together nicely, add more of both.)
- Divide the mixture into equal portions and roll and flatten them into patties.
- On a griddle, heat 1 Tablespoon Vegetable Oil (per patty). Place the patties in the pan and leave them alone.
- Allow for 4-8 minutes of frying on medium flame. It will be simple to shift the patty after the side has been done. Cook for another 4-8 minutes on the other side. Both sides should be crispy and golden brown.
- In the meantime, toast some burger buns (optional)
- Toss tomato slices and ketchup into the bottom half.
- Place the patties on top of the bun. Add some slice of cheese (optional) and onions to finish it off.
- Close the top half and serve hot with mint chutney!
- Using 1 small potato ensures that the mixture holds together well. You can also opt-out of the vegetables. However, they improve the texture and taste of the patties. Use veggies or leftover grilled or sautéed veggies.
- Choice of Veggies you can use – Broccoli, Cabbage, Carrot, Capsicum (bell peppers), Cauliflower, etc.
- Choice of Spices –This is my favorite spice combination. For different flavors, feel free to use more or less of any of the spices mentioned.
- To hold everything together, you’ll need breadcrumbs and cornstarch in addition to a potato. Add more breadcrumbs and cornstarch if the mixture is too liquidy. The milk will keep the patties moist and prevent them from drying out.
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