Who doesn’t love burgers! VJ and I are absolute fans of the Mc Spicy Paneer Burger at McDonald’s in India. That’s the first thing we eat when we visit our families. It’s spicy and amazing and doesn’t have the rubbery taste of the paneer that I dislike. Going to India is very exciting for us since we get to see our parents and our relatives who we haven’t met in ages. Most of my cousins and their kids are so grown that they are almost as tall as me. I’ve seen these kids since they were days old and now they are growing up way too fast. When we are visiting India, there’s barely any time to go out with my cousins. The last time we just wanted to stay indoors since Arlo is only 10 months and we didn’t want him out in the heat for a long time. 

I saw a video of someone making the paneer burger a long time ago. I have been too lazy to search for it now, so I decided to wing it and add my own ingredients. I wanted it really spicy as they have it at McDonald’s, but it wasn’t that spicy despite having adding so many spices. Paneer is a very good source of protein and I wish I had made this when I was pregnant with Arlo. This would have helped me tremendously to maintain my blood sugars in the latter half of my pregnancy. I dislike paneer so much and in pregnancy, it made it even worse. VJ loves paneer and could eat it with almost every meal. I haven’t given Arlo burgers yet, so I made him tiny paneer popcorn bites, which he did not like as VJ and I did. This recipe works amazingly well for diabetics and gestational diabetes. I’m really happy with this recipe and I hope I make more such recipes in the future.

Ingredients

Paneer – 4 slices (I made 8 and froze 4)

Hamburger buns – 4

Lettuce – 1 cup shredded

Panko Bread Crumbs – 2 cups

Salt – As required

Kashmiri Red Chili Powder – 1 tablespoon

Garlic Powder – 1 teaspoon

Onion Powder – 1 teaspoon

For Marination:

Yogurt – 3/4 cup (Preferably hung curd or greek yogurt)

Turmeric – 1/4 teaspoon

Salt – As required

Red Chili Powder – 1 tablespoon

Amchoor Powder – 1 teaspoon

Coriander Powder – 1 tablespoon

Chickpea flour – 1 tablespoon

Tomato Ketchup – 2 tablespoons

Kashmiri Red Chili Powder – 1 tablespoon (I used around 1.5 tablespoons)

Sriracha sauce – 1 tablespoon

For Spicy Mayonnaise:

Mayonnaise – 1/2 cup

Tomato Ketchup – 1 tablespoon

Sriracha – 1 tablespoon

Salt – 1 Teaspoon

Kashmiri Red Chili Powder – 1 teaspoon

How to Make

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Step 1: Cut up the paneer in square blocks (or since my paneer was rectangle in shape I cut it into rectangle blocks). And keep it aside.

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Step 2: In a wide bowl, add the yogurt, turmeric, salt, red chili powder, amchoor powder, and coriander powder. Beat it until the yogurt is smooth. Now add chickpea flour and the ketchup. Mix it well. Finally, add the Kashmiri Red Chili Powder and Sriracha. Keep the yogurt aside.

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Step 3: Take each block of paneer and coat it with the prepared yogurt mixture. Make sure that each block of paneer is properly coated with the yogurt.

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Step 4: Repeat with each block, place it on a plate and keep it aside for an hour.

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Step 5: In the meanwhile prepare the panko breadcrumbs mixture. In a plate, add the breadcrumbs, salt, kashmiri red chili powder, garlic powder, and onion powder.

Step 6: Take the marinated paneer blocks one by one and roll them in the breadcrumbs. Make sure that the paneer has adequately been rolled through.

Step 7: Once coated with the breadcrumbs, refrigerate for at least an hour.

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Step 8: Start preheating the oven at 375F. Once heated, place the paneer blocks on a baking tray and bake them for about 15 minutes.

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Step 9: While the paneer blocks are baking, take the mayonnaise in a cup, and add ketchup, sriracha, salt and the Kashmiri red chili powder, and mix it so that the mayonnaise looks slightly reddish.

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Step 10: Toast the ham burger buns a little, so that they are warm (this step is totally optional).

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Step 11: Apply a spoon of mayonnaise on each of the bun. Place the baked paneer onto the bun, load it with lettuce, and serve it with a side of chips and cola.

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Love,
Po