Crispy Paneer Burger with Cilantro Chutney Mayo
What You Need
Ingredients
Preparation
This vegetarian burger takes inspiration from classic Indian flavors, with crispy fried paneer—a fresh, unsalted cheese—and a vibrant green sauce. Paneer’s firm texture makes it perfect for frying, delivering a satisfying crunch. For extra heat, we like to use Sach Spicy Habanero Paneer, which is so good with the cooling herb mayo.
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Make Mayo. In a food processor, pulse cilantro with jalapeño and garlic until finely chopped. Add mayo, lime juice, and cumin and pulse until smooth. Season with salt and pepper. Scrape into a small bowl, cover, and refrigerate until ready to serve.
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Fry Paneer. Cut paneer block in half horizontally to make two ½-inch thick squares. Spread flour in a shallow bowl. In a second shallow bowl, whisk eggs until smooth. In a third shallow bowl, season panko with salt and pepper and spread in an even layer.
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Working with 1 piece at a time, dredge paneer in flour, shaking off any excess. Then dip in egg, letting any excess drip back into the bowl. Finally, coat paneer with panko, pressing on breadcrumbs to help adhere. Transfer to a plate and repeat with remaining paneer.
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In a HexClad 12"/30 cm Hybrid Fry Pan, heat ¼-inch/.5 cm of oil over medium-high until shimmering. Working in two batches, fry paneer, flipping once, until a deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with remaining paneer.
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Assemble Burgers. Spread cut sides of toasted buns with cilantro chutney mayo, then top each bottom bun with a piece of fried paneer, a piece of lettuce, sliced tomato, and sliced red onion. Close sandwiches and serve right away.
MAKE AHEAD Cilantro chutney mayo can be made up to 1 day in advance and stored covered in refrigerator.
