Korean Inspired Crispy Paneer Burger
Korean Inspired Crispy Paneer Burger
Ingredients
For the Paneer Patty
- 200 grams paneer, block
- 1/4 cup rice flour
- 1/4 cup maida, (all-purpose flour)
- 1 pinch salt
- 1 small packet Piri Piri seasoning
- as needed water
- as needed crushed cornflakes, or breadcrumbs
- as needed oil, for frying
For the Coleslaw
- 2 cups shredded lettuce
- 1/4 cup red onion, chopped, plus more for rings
- 1/2 cup corn kernels
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red onion, thinly sliced rings
- 1/2 cup mayonnaise, plus more for burger assembly
- 1 pinch salt
For the Korean Sauce
- 1/4 cup hot sauce, red, liquid
- 2 tablespoons soy sauce, dark liquid
- 2 tablespoons Schezwan sauce, red, chunky
- 1 pinch sugar
- 1 splash water
- 1/2 lime, juiced
- 1 teaspoon white sesame seeds
For Assembly
- 4 burger buns, toasted
Instructions
- 1
For the Paneer Patty: In a bowl, combine 1/4 cup rice flour, 1/4 cup maida, a pinch of salt, and one small packet of Piri Piri seasoning. Gradually add water while whisking until a thick, smooth batter is formed.
⏱️ 5 min
- 2
Dip the 200g block of paneer into the prepared slurry, ensuring both sides are thoroughly coated.
⏱️ 2 min
- 3
Transfer the coated paneer to a plate containing crushed cornflakes (or breadcrumbs). Press the crushed cornflakes onto both sides of the paneer to create a thick, crispy coating.
⏱️ 3 min
- 4
Heat oil in a pan over medium heat. Fry the coated paneer patty until it is golden brown and crispy on both sides. Set aside on a paper towel to drain excess oil.
⏱️ 8 min
- 5
For the Coleslaw: In a separate bowl, combine shredded lettuce, chopped red onion, corn kernels, chopped yellow bell pepper, chopped red bell pepper, chopped green bell pepper, and thinly sliced red onion rings.
⏱️ 5 min
- 6
Add a generous amount of mayonnaise (about 1/2 cup) and a pinch of salt to the vegetables. Mix all the ingredients thoroughly until well combined. Set aside.
⏱️ 3 min
- 7
For the Korean Sauce: In a small pan set over medium heat, add the hot sauce, soy sauce, Schezwan sauce, a pinch of sugar, and a splash of water.
⏱️ 2 min
- 8
Stir the mixture and bring it to a simmer. Squeeze in the juice of half a lime. Add a sprinkle of white sesame seeds.
⏱️ 3 min
- 9
Continue to stir and cook until the sauce thickens slightly and becomes glossy. Remove from heat.
⏱️ 2 min
- 10
For Burger Assembly: Take a toasted burger bun and spread a layer of mayonnaise on the bottom bun.
⏱️ 1 min
- 11
Place a portion of the prepared coleslaw on top of the mayonnaise.
⏱️ 1 min - 12
Take the crispy paneer patty and dip it into the prepared Korean sauce, ensuring it is fully coated on all sides.
⏱️ 1 min
- 13
Place the sauce-coated paneer patty on top of the coleslaw on the bottom bun.
⏱️ 1 min
- 14
Add another layer of coleslaw on top of the paneer patty.
⏱️ 1 min
- 15
Cover with the top bun. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Korean Inspired Crispy Paneer Burger
For the Paneer Patty
- 200 grams paneer, block
- 1/4 cup rice flour
- 1/4 cup maida, (all-purpose flour)
- 1 pinch salt
- 1 small packet Piri Piri seasoning
- as needed water
- as needed crushed cornflakes, or breadcrumbs
- as needed oil, for frying
For the Coleslaw
- 2 cups shredded lettuce
- 1/4 cup red onion, chopped, plus more for rings
- 1/2 cup corn kernels
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red onion, thinly sliced rings
- 1/2 cup mayonnaise, plus more for burger assembly
- 1 pinch salt
For the Korean Sauce
- 1/4 cup hot sauce, red, liquid
- 2 tablespoons soy sauce, dark liquid
- 2 tablespoons Schezwan sauce, red, chunky
- 1 pinch sugar
- 1 splash water
- 1/2 lime, juiced
- 1 teaspoon white sesame seeds
For Assembly
- 4 burger buns, toasted
Instructions
- 1
For the Paneer Patty: In a bowl, combine 1/4 cup rice flour, 1/4 cup maida, a pinch of salt, and one small packet of Piri Piri seasoning. Gradually add water while whisking until a thick, smooth batter is formed.
⏱️ 5 min - 2
Dip the 200g block of paneer into the prepared slurry, ensuring both sides are thoroughly coated.
⏱️ 2 min - 3
Transfer the coated paneer to a plate containing crushed cornflakes (or breadcrumbs). Press the crushed cornflakes onto both sides of the paneer to create a thick, crispy coating.
⏱️ 3 min - 4
Heat oil in a pan over medium heat. Fry the coated paneer patty until it is golden brown and crispy on both sides. Set aside on a paper towel to drain excess oil.
⏱️ 8 min - 5
For the Coleslaw: In a separate bowl, combine shredded lettuce, chopped red onion, corn kernels, chopped yellow bell pepper, chopped red bell pepper, chopped green bell pepper, and thinly sliced red onion rings.
⏱️ 5 min - 6
Add a generous amount of mayonnaise (about 1/2 cup) and a pinch of salt to the vegetables. Mix all the ingredients thoroughly until well combined. Set aside.
⏱️ 3 min - 7
For the Korean Sauce: In a small pan set over medium heat, add the hot sauce, soy sauce, Schezwan sauce, a pinch of sugar, and a splash of water.
⏱️ 2 min - 8
Stir the mixture and bring it to a simmer. Squeeze in the juice of half a lime. Add a sprinkle of white sesame seeds.
⏱️ 3 min - 9
Continue to stir and cook until the sauce thickens slightly and becomes glossy. Remove from heat.
⏱️ 2 min - 10
For Burger Assembly: Take a toasted burger bun and spread a layer of mayonnaise on the bottom bun.
⏱️ 1 min - 11
Place a portion of the prepared coleslaw on top of the mayonnaise.
⏱️ 1 min - 12
Take the crispy paneer patty and dip it into the prepared Korean sauce, ensuring it is fully coated on all sides.
⏱️ 1 min - 13
Place the sauce-coated paneer patty on top of the coleslaw on the bottom bun.
⏱️ 1 min - 14
Add another layer of coleslaw on top of the paneer patty.
⏱️ 1 min - 15
Cover with the top bun. Serve immediately and enjoy!
⏱️ 1 min