Paneer Burger

It’s been a little while since I’ve cooked something up for my blog. With lockdown ending, work getting busier and a toddler, life seems to be very busy! It’s been great though, we can finally see our families and friends and feel a sense of normality.

I’ve slowly found the courage to eat out recently and its been amazing. To be able to eat at a restaurant has been such a treat and something I won’t take for granted anymore. But I still like to cook up something different and experiment in the kitchen.

I love paneer cheese but I seem to always eat it in the same old ways. I always cut it into perfect cubes and put it in curries or stir fries. So this time I thought I would try something else and create a paneer burger and let me tell you, it was delicious! A block of paneer cheese coated in a spicy batter and panko breadcrumbs, topped with bombay mix, pomegranates and a mint and coriander chutney. Omg! Friday night heaven.

This burger was so crispy and had lots of different textures. It was spicy but then was cooled down by the chutney and little bursts of sweetness from the pomegranates. You can adjust the spice to your tastes, I always like to add a little extra chilli. It’s definitely one to try!

I had some batter leftover so decided to make some onion bhajis with it. I simply added thinly sliced onions, cabbage and spinach to the batter and fried them in some oil until golden and crisp. Who needs chips?

Here’s the recipe:

Serves 2


  • 2 burger buns, lightly toasted
  • 250g paneer cheese, sliced into two rectangle patties approximately 1.5cm thick
  • 1 heaped tbsp gram flour
  • 1 tbsp ginger/garlic paste
  • 1 tsp ground cumin, coriander, turmeric and chilli powder
  • juice of 1/2 lemon
  • 100g panko breadcrumbs, approx
  • lettuce
  • bombay mix
  • pomegranate seeds
  • 100ml plain yoghurt
  • 2 tsp mint sauce
  • small bunch coriander, chopped and some for garnish
  • oil for frying
  1. Make the batter by adding the gram flour, spices and lemon juice to a bowl. Add enough water and mix to make a pancake batter consistency. Add salt to taste.
  2. Coat the paneer patties in the batter and then into a plate of panko breadcrumbs. Coat the patty evenly all over.
  3. Fry the patties in some oil heated to approx 180c until golden brown. Place on a kitchen towel to soak up any excess oil once fried.
  4. To make the chutney, mix the yoghurt with the mint sauce and add the coriander and a pinch of salt.
  5. Build the burger by placing some chutney on the burger bun, then the lettuce, then the paneer patty and top with Bombay mix, pomegranate seeds, more chutney and garnish with fresh coriander. Enjoy!

Thanks for reading and please subscribe to my blog below if you want to read more. Have a lovely day! 

I am a food photographer and stylist based in Milton Keynes. Please check out my website to see more of my work at

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