Crispy Korean Paneer Burger

Nutrition values are AI-estimated based on ingredients.

• 1 block (200-250g) paneer
• Salt to taste
• Black pepper to taste
• Liquid batter
• Dry coating (breadcrumbs or seasoned flour)
• Thick white curd or yogurt
• A handful shredded carrots
• A handful shredded red cabbage
• A small amount chopped green herbs
• A spoonful kimchi or red spicy paste
• Dark liquid (soy sauce)
• Gochujang (red chili paste)
• Water
• White sesame seeds
• Chopped green spring onions
• Burger buns

1. 1Slice a block of paneer into thick, square patties.
2. 2Season paneer patties generously with salt and black pepper.
3. 3Dip each seasoned paneer patty into a liquid batter, then coat thoroughly with a dry mixture.
4. 4Cook coated paneer patties in an oven or air fryer until golden brown and crispy.
5. 5In a bowl, combine shredded carrots, shredded red cabbage, chopped green herbs, and a spoonful of reddish spicy paste.
6. 6Add a spoonful of thick white curd to the vegetables and toss until well combined to make the coleslaw.
7. 7Mix soy sauce, gochujang, and water in a bowl for the Korean sauce.
8. 8Pour the sauce mixture into a hot pan, bring to a simmer, and allow it to thicken and reduce.
9. 9Stir white sesame seeds and chopped green spring onions into the thickened Korean sauce.
10. 10Fully coat the crispy paneer patties in the Korean sauce.
11. 11Assemble the burger by placing kimchi coleslaw on a toasted bottom bun.
12. 12Double-stack two sauce-coated paneer patties on top of the slaw.
13. 13Complete the burger with the top bun.

These instructions are our analysis of the original video. Watch on YouTube →