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A very close up view of a paneer burger - a pakora battered patty of paneer, with cilantro-mint mayonnaise and a pickled slaw made of red peppers, carrots, and jalapenos, on a bun.
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5 from 1 vote

Paneer Burgers 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!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Gluten-free, Indian
Servings: 2 Burgers
Calories: 1105kcal
Author: Marie Porter


Cilantro Mint Mayo

  • 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


  • 2 Burger buns of choice Gluten free if needed


  • Mix together mayo, cilantro, and mint. Cover with plastic wrap and refrigerate until needed.
  • 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). Whisk together vinegar, sugar, and salt. Pour over the vegetables, tossing to coat well. Cover and set aside.
  • Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
  • In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add 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 construct the burgers:
  • 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!


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