Spicy Paneer Burger

How to make a Burger at home | Spicy Crunchy Paneer Patty | Smokey Mayonnaise | Chef Kunal Kapoor Recipe Paneer makes for a great and healthy filling in this flavourful vegetarian Paneer Burger.

Crispy fired paneer (cottage cheese patty) which is marinated in Indian spices & herbs and dabbed with smoky chilli mayonnaise is a treat when paired with soft buns and crunchy onion rings & tomatoes. Best served with french fries this burger is an easy & tasty all day snack.

Learn how to make delicious Indian style Paneer Burger at home with our easy & simple recipe.

Serves – 2


For crispy paneer

Paneer slice (thick) – 2nos(150gms each)


Chilli powder – 1tsp

Green chilli chopped – 2tsp

Coriander powder – 2tsp

Chaat masala – 1tsp

Kasoori methi powder – ½ tsp

Coriander chopped – 1tbsp

Garlic paste – 1tsp

Ginger paste – 1tsp   


Smoked Chilli Mayo

Mayonnaise – ½ cup

Chilli sauce – 1tbsp

Ketchup – ¼ cup

Cinnamon stick – 1 nos

Ghee – 2tsp


For Coating

Flour – for dusting

Flour (all purpose) – ½ cup

Salt – a generous pinch

Pepper powder – a pinch

Water – ¼ cup

Bread crumbs (panko) – 1cup

For Assembling

Burger buns – 2nos

Butter – 2tbsp

Mustard sauce – 1tbsp

Salad leaf – 2nos

Tomato slice – 6nos

Onion slice – 2nos

Pickled gherkin slice – 6nos

Pepper powder – a pinch

Cheese slice – 2nos

French fries or potato wedges – handful


For marinating the paneer apply salt, chilli powder, green chilli, coriander powder, chaat masala, kasoori methi, ginger paste, garlic paste and chopped coriander. Rub it all on to the paneer to coat it evenly and leave aside for 30mins.

For spicy smoked mayo mix together chilli sauce and mayonnaise. Take a piece of cinnamon and burn it over the stove till it catches fire and smoulders. Place this burning piece in a small glass bowl and place this bowl on to the chilli mayo. Pour some ghee on top while it it still burning and immediately cover the mayonnaise to trap all the smoke in. Leave aside for 15mins for mayo to become smoky. Give a good mix and our smoked chilli mayo is ready.

For coating the paneer we need plain flour in bowl no1. In a separate bowl add flour, salt and some water to make a thick slurry. And in the 3rd bowl place sufficient bread crumbs. Now dunk the paneer into plain flour and dust off the excess. dunk it into the slurry and then coat it with bread crumbs. Pat on all sides and then deep fry till golden brown from outside. Remove and keep aside.

Now cut the burger buns into 2 and apply some butter on the inside. Heat a pan and toast the burger bun on to the buttered side.

Now place the base of the buns on to a chopping board.Smear some mustard and then place lettuce leaf. Place the paneer patty, slices of tomato, onions, gherkins and a generous spoon of our smoked mayonnaise, pepper powder, a cheese slice and cover it with the top of the burger bun. Press it slightly and our spicy paneer burger is ready. Serve it with hot fries.

Tips and tricks

  • be careful with the height of the burger, flatter burgers are easier to eat and bit into.
  • Do not over fill the burger or else filling will start to fall out with the first bite.
  • You can go creative and innovative with flavours of bun as much as the filling.
  • You can marinate and crumb the paneer and keep it in deep freezer to use within 4weeks.
  • Once burger is ready consume within few minutes.
  • Toast the insides of the burger to make sure they do not get soggy.

Extra shots

How to cut a burger