Paneer Soya Tikka Burger

Only very recently my kids have started indulging and appreciating a burger.

Over the years I have reduced indulgent dishes from my diet drastically and only eat them as leftovers from kids.

Paneer Soya Tikka Burger

Now when the kids have started enjoying a burger, it was time to take efforts to build one up at home. As you can see the sauce dripped too much which then I had to wipe off. Overall a decent effort at burger building without a gooey, slippery mass!! I used soya granules and grated paneer as the main ingredient for the pattice and Tikka Mayonnaise from @kskitchenindia as the Mayo/sauce in it.

The thickness of discs depends upon your choice. You can make thin pattice or thicker. You can use maida or all purpose flour to bind the pattice but I prefer using rice flour. You can deep fry the pattice, instead of pan-fry.

Paneer Soya Tikka Burger

When assembling a burger, how you layer the ingredients like cheese, pattice, lettuce etc helps in deciding if the burger will slide-off or will stay like it should. I followed some tips shared here when assembling it and I must stay that my burger stayed bang-on!

The burger was a big hit with both daddy and kiddo. And I would be making more of these now at home!

Paneer Soya Tikka Burger

Paneer Soya Tikka Burger

Ingredients

2 medium sized boiled potato, grated
200 grams of fresh paneer, grated
¼ cup of soya granules, boiled and drained
1 tablespoon of rice flour or cornflour
4 slices of cheese
¼ cup of tikka mayonnaise or any other mayonnaise of your choice
4 home-made burgers or store bought
2 tablespoons of ketchup or mustard sauce
slices of large onion and tomato
fresh iceberg lettuce
salt and pepper to taste
oil for frying

Preparation

1.In a bowl, mix together boiled soya granules, grated potatoes and grated paneer. Add rice flour, salt and pepper to taste. Knead well to mix it uniformly. Divide the batter into 4 large balls. Gently shape the balls into flattened discs the size of your burger bun. The thickness of discs depends upon your choice. You can make thin pattice or thicker.
2.On a flat tawa (gridle), pour 1 teaspoon of oil, and pan-fry the prepared paneer-soya pattice slowly and gently. When one side is crisp and golden brown, flip over to cook the other side.
3.In the meanwhile, horizontally slice the burger bun into half. Now slightly toast the buns from both sides with little butter or oil of your choice. Set aside. You are now ready to assemble the burger.
4.Place the bottom half of the bun on the platter, then spread mayo or ketchup on top of it. Spread any pickles if you are using. Now place the prepared pattice on top of these pickles, then cheese slice on top. Further top with tomato, lettuce and onion. Now spread mayo of your choice and close it with top-half of the burger. You may insert a tooth-pick to keep the burger in place till you are ready to eat. Serve with some fries, beer or just guzzle it down as you watch the idiot box.

Notes

The thickness of discs depends upon your choice. You can make thin pattice or thicker.

You can use maida or all-purpose flour to bind the pattice but I prefer using rice flour.

You can deep fry the pattice, instead of pan-fry.

When assembling a burger, how you layer the ingredients like cheese, pattice, lettuce etc helps in deciding if the burger will slide-off or will stay like it should. I followed some tips shared here when assembling it and I must stay that my burger stayed bang-on!