Paneer Tikka Burger is a recipe for burger with a patties made up from potato, paneer and soya granules. Salad veggies like tomatoes, lettuce and onion are layered in the burger with patties and sauces of choice. The combinations of vegetables for patties are endless depending on choice and availability of same.
The blog has more snacks like Bread Rolls, Namkeen Vermicelli and Pinwheel Sandwich to try on.
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.
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.
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 Tikka Burger
- 2 medium sized boiled potato grated
- 200 g cottage cheese paneer grated
- ¼ cup soya granules boiled & drained
- 1 tbsp rice flour or cornflour
- 4 slices cheese
- ¼ cup tikka mayonnaise store bought
- 4 homemade burgers
- 2 tbsp ketchup sauce
- 3-4 large onion & tomato slices
- fresh iceberg lettuce
- to taste salt & freshly crushed black pepper
- vegetable oil for frying
- 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.
- 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.
- 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.
- 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.
- 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.
- You can use mayonnaise, sauces, toppings of your choice.
- 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!
Woow A new Diece thanks for info about this