Paneer Burger with Quick Pickle and Cilantro-Mint Mayo
These burgers are basically giant paneer pakoras on a bun, with a creamy take on cilantro-mint chutney, and a colourful quick pickle mix to top it. Hedonistic!
Servings: 2 Burgers
Calories: 1105kcal
Ingredients
Cilantro Mint Mayo
- ⅓ Cup Mayonnaise
- ¼ Cup Fresh Cilantro finely chopped
- 2 tablespoon Fresh Mint finely chopped
Quick Pickled Veggies
- ½ Red Bell Pepper Seeded and thinly sliced
- ½-1 Jalapeno Pepper Seeded and thinly sliced
- 1 Green Onion Thinly sliced on a long diagonal
- 1 Small carrot Peeled
- ¼ Cup Apple Cider Vinegar
- ½ teaspoon Granulated Sugar
- ¼ teaspoon Salt
Paneer Burgers
- Oil For deep frying
- ½ Cup Garbanzo / Chickpea Flour
- 2 tablespoon White Rice Flour
- 1 ½ teaspoon Hot Curry Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Salt
- pinch Baking Powder
- 1 tablespoon Finely Chopped Cilantro
- ½ Cup Water
- 12 oz Brick of Paneer Room temperature
- ¼ cup Additional garbanzo flour
Assembly
- 2 Burger buns of choice Gluten free if needed
Instructions
Cilantro Mint Mayo
- Mix together mayo, cilantro, and mint. Cover with plastic wrap and refrigerate until needed.
Quick Pickled Veggies
- Place sliced peppers and green onions into a bowl.
- Using a vegetable peeler, peel long strips of carrot into the same bowl, until you have as much carrot as you would like (I used about as much carrot as I did red pepper).
- In a separate bowl, whisk together vinegar, sugar, and salt. Pour over the vegetables, tossing to coat well.
- Cover and set aside.
Paneer Burgers
- Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer. (Due to the weight / thicknss of the paneer, I prefer to deep fry -rather than shallow fry - the patties)
- In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add the ½ cup of water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
- Slice your paneer into two “patties”. Sizing will depend on what shape your paneer loaf is in – we got two square patties, and a couple of extra sticks as a “side”.
- Toss patties with additional garbanzo flour, then dredge in the batter.
- Carefully transfer paneer patties to the preheated oil. Fry for a few minutes on each side, until golden brown.
- Use a slotted metal spoon to transfer fried paneer to paper towels, to absorb excess oil.
Assembly
- Split the buns, toasting if desired.
- Spread cilantro-mint mayo on bottom half of each bun.
- Top with burger, and a generous helping of quick pickled veggies.
- Crown with top bun, enjoy!
Nutrition
Calories: 1105kcal | Carbohydrates: 64g | Protein: 40g | Fat: 75g | Saturated Fat: 31g | Cholesterol: 128mg | Sodium: 844mg | Potassium: 617mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6327IU | Vitamin C: 47mg | Calcium: 921mg | Iron: 4mg