Spicy Paneer Burger ( Burgers and Smoothies Recipe)

by Tarla Dalal

add to my cookbook add to shopping list

Spicy Paneer Burger Video View a video of this recipe here...

Added to 75 cookbooks This recipe has been viewed 198791 times

Think spicy and our Indian masalas are sure to spring up in your mind! Yes, this cutlet features a blend of common Indian spices, ensuring a top rating by our desi taste buds.

The mint chutney used in this recipe uses a good lot of onions, resulting in a very unusual flavour. When teamed with mayonnaise, it gives the spicy paneer burger a tantalising taste that will linger in your tongue for a long time.

Another exceptional point in this recipe is that it requires a lot of bread crumbs for binding, since the paneer is cooked.

Enjoy Spicy Paneer Burger as a one-dish meal or team it up with a soup or beverage.

Enjoy how to make Spicy Paneer Burger recipe with detailed step by step photos and video below.

Add your private note

Spicy Paneer Burger ( Burgers and Smoothies Recipe) recipe - How to make Spicy Paneer Burger ( Burgers and Smoothies Recipe)

Tags

Preparation Time: 25 mins Cooking Time: 20 mins Total Time: 45 mins 4Makes 4 burgers
Show me for burgers

Ingredients

For The Spicy Paneer Burger Cutlets
1 1/4 cups grated paneer (cottage cheese)
1/2 cup curd (dahi)
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
3/4 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1 tsp besan (bengal gram flour)
3/4 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi)
3/4 tsp garam masala
salt to taste
1 tbsp oil
2 tbsp finely chopped onions
2 tbsp finely chopped capsicum
3/4 cup bread crumbs
1/2 cup plain flour (maida) mixed with 3/4 cup water
oil for deep-frying

For The Mint Chutney (makes Approx. 5 Tbsp)
1 cup chopped mint leaves (phudina)
1/2 cup chopped coriander (dhania)
1 cup roughly chopped onions
1 tbsp lemon juice
1/2 tbsp sugar
1 tbsp roughly chopped green chillies
1/2 tsp roughly chopped ginger (adrak)
salt to taste

To Be Mixed For The Minty-mayo Spread
1/2 cup mayonnaise
1/3 cup mint chutney , recipe above

To Be Mixed Into A Salad
1/4 cup capsicum juliennes
1/4 cup shredded cabbage
1/4 cup thinly sliced onions
1/4 cup finely chopped spring onion greens
1/4 cup carrot juliennes
1 tsp chaat masala

Other Ingredients For The Spicy Paneer Burger
4 burger buns
4 tsp melted butter
4 cheese slices
4 iceberg lettuce leaves

For Accompaniments With Spicy Paneer Burger
masala french fries

Method

For the spicy paneer burger cutlets

Combine the curds, chilli powder, turmeric powder, ginger paste, garlic paste, besan, chaat masala, dried fenugreek leaves, garam masala and salt in a bowl and mix well.
Add the paneer, mix well and keep aside to marinate for 15 minutes.
Heat the oil in a broad non-stick pan and add the onions, capsicum and a little salt and sauté on a medium flame for 2 minutes.
Add the marinated paneer, mix well and sauté on a high flame for 1 minute.
Mash the mixture using a potato masher and sauté the paneer on a medium flame for another 5 minutes.
Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
Divide the mixture into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
Dip each cutlet in the plain flour-water mixture and roll in the remaining ½ cup of bread crumbs till it is evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

For the mint chutney

Combine all the ingredients and blend in a mixer to a smooth paste using using about ¼ cup water.

How to proceed to make spicy paneer burger

Divide the salad into 4 equal portions and keep aside.
Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
Apply 1 tbsp of the minty-mayo spread on buttered side of all the bun halves.
Place a lower half of the bun on a clean, dry surface with the buttered-spread side facing up.
Place a cutlet and 1 slice of cheese over it.
Spread 1 tbsp of salad and again 1 tbsp of the minty-mayo spread evenly over it.
Place a lettuce leaf and cover with an upper half of the bun with the buttered-spread side facing down and press it lightly.
Repeat with the remaining ingredients to make 3 more Spicy Paneer Burgers.
Serve the spicy paneer burger immediately with masala french fries.

Handy tip:

To get crunchy salad, combine only the vegetables in a deep bowl and immerse them in cold water for atleast 15 minutes. Drain, add the chaat masala and mix well and use as required.

Spicy Paneer Burger Video by Tarla Dalal

Spicy Paneer Burger ( Burgers and Smoothies Recipe) recipe with step by step photos

Like Paneer Burger then try

We have a huge collection of Burger recipes on our website. So, apart from this Spicy Paneer Burger recipe, you can try out recipes like:

For the Cutlets for the paneer burger

Take a bowl and put the curds into it.
Add chilli powder to spice up the mixture of the cutlets.
Add the turmeric powder for the colour.
Add the ginger paste and the garlic paste. Both of these are added to heighten the flavor of the cutlets.

Add the besan. Besan acts as binding agent and holds all the ingredients of the cutlets together.
Add the chaat masala. It adds a mild-sour taste to the cutlets.
Add the dried fenugreek leaves. Always crush the leaves on your palms before you add them so that they spread and impart their flavor evenly.
Add the garam masala. This spice mix is the soul of Indian cuisine.
Add the salt and mix well.

Add the paneer, mix well and keep aside to marinate for 15 minutes so that the flavours of the spices incorporate well into the paneer.
Heat the oil in a broad non-stick pan.
Add the onions.
Add the capsicum for their mild-peppery flavor.
Add the salt to taste.

Sauté on a medium flame for 2 minutes.
Add the marinated paneer.
Mix well and sauté on a high flame for 1 minute.
Mash the mixture well using a potato masher.
Sauté the paneer on a medium flame for 5 more minutes.

Remove from the flame, add ¼ cup of bread crumbs and mix well. Keep aside to cool slightly.
Divide the mixture into 4 equal portions.Keep aside.
Take a bowl and put the maida into it.
Add 3/4 cup of water.
Mix well till no lumps remain. Keep aside. We are going to use this mixture to coat our cutlets.

Take a portion of the Paneer mixture and shape it into a circle of 75 mm. (3”) diameter and 1 cm thickness. Make 3 more cutlets and arrange on a plate.
Dip each cutlet in the plain flour-water mixture. This coating will hold everything together and prevent the rest of the ingredients from burning.
Roll in the remaining ½ cup of bread crumbs till it is evenly coated from all the sides. Breadcrumbs form a lovely crust after the cutlets are deep fried.
Heat the oil in a kadhai to deep fry the cutlets.
Deep-fry all the cutlets till they turn golden brown in colour from both the sides.

Drain on absorbent paper and keep aside.

Mint Chutney for Paneer Burger

Add chopped mint leaves (phudina) into a mixer jar.
Now, add the chopped coriander (dhania).
Add the roughly chopped onions.
Add the lemon juice to perk up the flavors and maintain the colour of the mint chutney.

Add the sugar to balance the tanginess of the lemon juice.
Add the chopped green chillies to spice up the chuney.
Add the chopped ginger (adrak).
Add the salt to taste.
Blend into a smooth paste using about 1/4 cup water.

Minty-mayo Spread for Paneer Burger

Take 1/2 cup mayonnaise in a small bowl.
Add 1/3 cup of the Mint Chutney.
Mix well and keep aside.

Salad for Paneer Burger

Take a deep bowl and put the capsicum juliennes into it. You can also use red and yellow bell peppers if you wish to.
Now add the shredded cabbage. Make sure the cabbage is fresh and crisp. Limp cabbage has an awful flavor.

Add the thinly sliced onions. They impart a pungent yet luscious flavor to the salad.
Now add the finely chopped spring onion greens.
Add the carrot juliennes for their crispiness and mild sweetness.
Add the chaat masala. It gives tangy flavor to the salad of Spicy Paneer Burger. You can immerse the vegetables in cold water for about 15 minutes before adding the chaat masala to get a crispier salad. Before you add the chaat masala, you will have to drain and discard the water.
Mix well. Divide the salad into 4 equal portions and keep aside.

How to proceed for the Spicy Paneer Burger:

Cut each burger bun horizontally into two using a serrated knife. Serrated knife works like a saw and cuts through the bread without damaging or compressing it.
Apply ½ tsp of butter on the insides of each half of the burger bun.
Take a tava and heat it up on a medium flame. Apply a little oil/butter to grease the tava.
Toast the buns lightly on the tava. Keep aside.
Spread about a 1 tbsp of the minty-mayo spread on buttered side of both the bun halves.

Place a cutlet over the lower half of the bun.
Now, place a slice of cheese over it.
Spread 1 tbsp of salad.
Spread 1 tbsp of the minty-mayo spread evenly over the salad.
Finally, place a lettuce leaf on the paneer burger.

Cover with an upper half of the bun with the buttered-spread side facing down. Press it gently to ensure all the components are held together.
Serve the Spicy Paneer Burger immediately with Masala French fries or Potato wafers.