Paneer Mushroom Burger

  • prep time11 min
  • total time 26 min
  • serves 2

Swap out the beef for homemade paneer and add avocado and tomato for this fantastic recipe.

Homemade Paneer mini-recipe also requires 4 to 12 hours of inactive prep time.

29 Ratings
Directions for: Paneer Mushroom Burger



1 cup chick pea flour

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp fenugreek leaves, crushed

½ tsp ground cloves

1 pinch salt

1 pinch pepper

¼ cup plain yogurt

2 Tbsp water

¼ cup vegetable oil

½ lb(s) Homemade Paneer, cut into 2 pieces (see recipe)

1 Tbsp olive oil

1 cup sliced shiitake mushrooms

1 tsp fennel seeds

1 pinch salt

1 pinch pepper

2 whole wheat buns

avocado slices

tomato slices

Homemade Paneer

1 L whole milk

¼ cup white vinegar



1. Put the chick pea flour, spices, salt and pepper, yogurt and water into a bowl and mix until well combined.

2. Heat the vegetable oil in a large pan over medium. Carefully dip the paneer pieces into the batter and gently add to the pan. Cook until golden brown, 1-2 minutes per side. Keep warm.

3. Place a clean skillet over medium-high heat and add the olive oil. When it is hot add the mushrooms and fennel seeds and sear them until they are golden brown, about 3-5 minutes. Season with some salt.

4. Serve Paneer Burgers on a bun and top with the seared mushrooms and slices of avocado and tomato.

Homemade Paneer

1. Pour milk into a medium sized pot. Place on medium-high heat and when it comes to a boil turn the heat off and add the vinegar. Stir as the milk starts to curdle. Line a large sieve with cheesecloth and holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid.

See more: Indian, Grill, Summer, Spring, Main, Dinner, Lunch, Quick and Easy, Easy, Tomatoes, Vegetables, Mushrooms, Vegetarian, Cheese


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