VEG Grilled Burger Recipe | Easy Paneer & Vegetable Patty | वेज ग्रिल्ड बर्गर | Chef Sanjyot Keer

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

burger buns

🥗Healthier: whole wheat buns

💰Cheaper: plain bread

Whole wheat buns offer more fiber and nutrients.

Add 1 teaspoon of oil to a cast iron pan and heat it.

Once hot, add 1 medium-sized chopped onion, 1 small chopped carrot, 8-10 chopped french beans, and 1 chopped capsicum.

Add a pinch of salt and cook the veggies on high flame until they release their water.

Transfer the cooked veggies to a bowl and let them cool.

Grate 3 medium-sized boiled potatoes and 150 grams of paneer, then add them to the cooled veggies.

Add salt to taste, 2 chopped green chillies, 1 inch chopped ginger, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala, 1 pinch black pepper, 1 teaspoon oregano, 1/2 teaspoon chilli flakes, 1 large pinch chaat masala, and some chopped coriander to the bowl.

Mix everything well to combine.

Shape the mixture into patties, matching the size to the burger bun.

Refrigerate the patties for 10-15 minutes to help them set.

In a clean cast iron pan, heat 1 teaspoon of oil for grilling onions.

Add 3 medium-sized thickly sliced onions and a pinch of salt to the hot pan.

Cook on high flame, stirring occasionally, for 3-4 minutes until the onions are charred and caramelized.

Sprinkle some water to enhance the color of the onions and stir well.

For the burger sauce, add 150 grams of paneer, 100 grams of thick curd, salt to taste, a pinch of black pepper, and 3 cloves of garlic to a mixer jar and blend until smooth.

Add 1 teaspoon mustard sauce, 1 teaspoon red chili sauce, and 1 teaspoon ketchup to the mixture and blend again until well combined.

Prepare the veggies by cutting the lettuce from the middle and washing it in ice-cold water to make it crispy.

Dry the lettuce leaves with a kitchen towel and shred them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens