Hamburgers are divine, especially for those who love their beef and pork burgers, but that may not only always be the case when it comes to the Indian palate.
Every year, people observe the International Hamburger Day on May 28 to celebrate the classic burger. Traditionally comprising of a meat patty along with tomatoes and lettuce, there are many different variations that have been made over the years not only around the world but also in India.
In fact, Indian chefs have put together ingredients that cater to every kind of diner that is not only non-vegetarian but also vegetarian. Sharing recipes, they not only tell you to make a burger with paneer but also beef and pork.
Sumac Paneer Tikka and Caramelised Balsamic Onion Burger
Going beyond the classics, chef Arun Kala, who is the executive chef at Radisson Blu Karjat, says you can make a delicious an elaborate version of a paneer burger that can definitely be enjoyed by vegetarians and vegans alike. He explains, “It is a unique amalgamation of Indian Paneer tikka marinated with Arabic spices and clubbed with sweet tangy caramelised onions.”
For marination
Hung yoghurt 2 tablespoon
Sumac powder 1 teaspoon
Cumin powder 1 teaspoon
Roasted gram flour 1 teaspoon
Mustard oil tempered 1 teaspoon
Lemon juice 1 wedge
Salt to taste
Method:
1. Mix above all ingredients and make a smooth paste.
2. Put the marinade the paneer steak.
3. Roast in a pre-heated oven at 180 degrees Celsius for 15 minutes.
For caramelised balsamic onion
Onion slices 1 Number medium
Balsamic vinegar 1 teaspoon
Brown sugar 2 teaspoon
Sauté onion slices with sugar and vinegar until caramelized. Keep aside for cooling
For assembling:
Burger 1 no
Paneer tikka 200 gm
Cocktail onion slices 4 nos
Jalapenos slices 4 to 5 nos
Aloo bhajia 1 tbsp
Saffron aioli 1 tbsp (Veg Mayo with 3-4 saffron infused)
Curly lettuce 2 leaves
Method:
1. Toast the burger slices on a griddle, apply the saffron aioli, place the lettuce, paneer tikka, caramelised onion, jalapeno slices, cocktail onion slices and lastly aloo bhajia.
2. Cover the top and serve with fries.
Spicy Korean Fried Paneer Burger
While chef Arun says you can make a paneer burger, chef Amit Sharma, co-founder of Poetry by Love & Cheesecake, says you can add a Asian touch to it by making a Spicy Korean Fried Paneer Burger. He explains, “I’ve always believed food should make you feel something. With this burger, I wanted to bottle that mix of excitement and warmth you get from trying something new and instantly loving it.”
Ingredients:
For the Korean fried paneer:
Paneer 200 gm block (cut into thick burger-sized slabs)
Buttermilk 1 cup
Gochujang paste 2 tbsp
Ginger-garlic paste 1 tsp
Salt to taste
Black pepper 1/2 tsp
For the crust:
All-purpose flour 1 cup
Cornstarch 1/4 cup
Baking powder 1/2 tsp
Salt 1/2 tsp
Chilled water as needed
Panko breadcrumbs 1 cup
Oil for deep frying
For the spicy Korean sauce:
Gochujang 2 tbsp
Honey or brown sugar 1 tbsp
Soy sauce 1 tbsp
Rice vinegar 1 tsp
Toasted sesame oil 1 tsp
Minced garlic 1/2 tsp
For assembly:
Burger buns, toasted 2 nos
Pickled cucumber or kimchi 1/4 cup
Lettuce a few leaves
Mayo (optional) 1 tbsp
Sesame seeds for garnish
Method:
1. Marinate the paneer: In a bowl, mix buttermilk, gochujang, ginger-garlic paste, salt, and pepper. Add paneer slabs and marinate for 30 minutes to 2 hours.
2. Prepare the batter and crumb coating: In one bowl, mix flour, cornstarch, baking powder, salt, and add chilled water to make a thick, flowing batter. In another bowl, keep the panko ready.
3. Fry the paneer: Dip each paneer slab in batter, then coat well with panko breadcrumbs. Deep fry until golden and crispy. Drain on paper towels.
4. Make the Korean sauce: In a pan, heat a bit of oil and sauté garlic. Add gochujang, soy sauce, honey, vinegar, and sesame oil. Simmer for 2–3 minutes. Let it cool slightly.
5. Assemble the burger: Toast burger buns with a bit of butter. Spread mayo (optional). Add lettuce, crispy paneer, spoon generous amounts of Korean sauce, add kimchi or pickled cucumber. Top with bun.
6. Garnish and serve: Sprinkle sesame seeds over the top bun and serve hot with sweet potato fries or slaw.
Stack Attack
If you want a non-vegetarian burger, then Shreh Madan, who is the co-founder of Delh-based burger chain Burgrill with over 75 outlets in India, says you can make a pork-inspired Stack Attack. He explains, “Inspired by the hearty flavours of North Jersey`s pork roll, we came up with our version – Stack Attack. It is a bold, indulgent treat crafted for true meat lovers. The burger features two thick-cut smoked chicken ham slices made from 100 per cent chicken and grilled to perfection for a slightly crisp edge and juicy bite. Nestled between a perfectly toasted brioche bun, you’ll find layers of gooey melted cheese, a fried egg with a runny yolk and fresh iceberg lettuce, sliced tomatoes and pickled jalapenos for a crisp, tangy kick.”
Ingredients: (For 2 burgers )
To assemble the burger:
Brioche burger buns 2 pcs
Smoked chicken mortadella 240 gm (approximately 4 slices of 10 mm thickness)
Lettuce 50 gm (shredded)
Tomato 1 large (sliced)
Pickled jalapenos 100 gm
Pickled cucumber 100 gm
Cheddar cheese slices 4 pcs
Eggs 2 pcs
Butter for toasting buns
Burgrill burger mayo:
Mayonnaise 25 gm
Ketchup 10 gm
English mustard 5 gm
Sweet paprika seasoning 5 gm
Onion powder 5 gm
Garlic powder 5 gm
Pickled cucumber, finely chopped 10 gm
Method:
1. Mix all ingredients well and refrigerate until use
Burgrill ranch sauce:
Mayonnaise 25 gm
Greek Yogurt 15 gm
Fresh Dill 10 gm (chopped)
Ranch Seasoning 5 gm
Whisk until smooth and creamy. Keep chilled.
Method:
1. Preheat a cast iron pan to 180 degrees Celsius.
2. Slice the Mortadella: Cut four slices from the block, each about 10 mm thick. Trim corners slightly to prevent curling during cooking.
3. Sear the chicken: Sear the mortadella slices for 1.5 minutes per side until a golden crust forms. Place 1 cheese slice on each slice while still on heat. Cover briefly to melt.
4. Fry the egg: In the same pan, fry the egg sunny side up. Keep the yolk runny.
5. Toast the buns: Butter the cut sides of both heel and crown. Toast on the pan until golden brown.
Assembly:
Bottom Bun (Heel):
1. Spread 20 gm (1 spoonful) of the ranch sauce
2. Place one slice of cheesy chicken mortadella.
3. Add the fried egg.
4. Top with another slice of cheesy chicken mortadella.
Top Bun (Crown):
1. Spread 25 gm of burger mayo.
2. Layer with shredded lettuce, one tomato slice, a few pickled jalapenos, and pickled cucumbers.
3. Close the Burger and serve hot.
The Boomburger
Celebrating the namesake, chef Harsh, founder of The Boomburger, says if you love beef you should definitely make The Boomburger. Made wih boeuf bourguignon, cheddar, truffle oil and place between brioche buns, it is delicious. He explains, “The Boomburger is my take on a burger I ate in Camden Market during a visit to London. Slow-cooked shredded meat, slathered in the sauce it was braised in, topped with melted cheese and placed between a perfectly toasted brioche bun. I ate three of those burgers that day. I couldn’t help myself. But I knew I had to try to recreate it for myself. After a successful recreation, this was the burger that I decided would help me embark on my journey to creating the best burgers this town has ever seen. It inspired me to look at burgers differently, and to try to reinterpret classic meals in a handheld medium.”
Ingredients:
For the Boeuf Bourguignon
Buffalo brisket, fat trimmed, cut into chunks 500 gm
Olive oil 30 gm
Onion, roughly chopped 100 gm
Carrot, sliced 250 gm
Garlic, minced 30 gm
Tomato paste 15 gm
All purpose flour 15 gm
Red wine (any dry red wine that you enjoy drinking) 375 ml
Buffalo stock (or chicken stock) 250 ml
Bay leaf 1 no
Fresh thyme 3 gm
Fresh rosemary 3 gm
Button mushrooms, roughly chopped 200 gm
Salt and pepper to taste
For the burger:
Brioche burger buns 4 nos
Butter 30 gm
Cooked boeuf bourguignon meat, shredded 125 gm
Boeuf bourguignon sauce 80 gm
Cheddar cheese slice 1 no
White truffle oil 3 ml
Method:
1. In a large saucepan, heat up the oil and brown the buffalo meat in batches. Get it nicely seared and browned all over and set aside.
2. In the same oil, add the onions, carrots and garlic. Cook for 5 minutes.
3. Add the tomato paste and flour and cook for another minute or two.
4. Add in the stock and the wine to the roux and mix well. Make sure to scrape the bottom of the pot as you deglaze to get all of that buffalo flavour back into the mix.
5. Return the browned buffalo to the pot and make sure it is submerged in the stock and wine mixture. Add in the herbs and mushrooms and bring it to a simmer. Let it cook, covered, for about 2 hours until buffalo is tender.
6. Remove the buffalo and set it aside to rest for a few minutes while you finish the sauce.
7. Remove the bay leaf, thyme, and rosemary from the sauce and place the rest of it in a blender. Blend until smooth and then pass it through a sieve to remove any other bits and pieces. You want a nice smooth sauce.
8. Add the sauce to a pot and bring it up to a simmer. Add in a few cubes of cold butter and whisk into the sauce. This will give the sauce some richness and a much silkier finish.
9. Using two forks, or even just your hands, shred the buffalo meat. It should fall apart in your hands with some light pressure. Add the shredded meat into the sauce and mix until all the meat is soaked.
10. Spread butter on both halves of the brioche bun and toast it until golden brown. Add a spoonful of the sauce to both sides of the bun.
11. In a super hot pan, place a quarter of the shredded meat in a lump in the middle. Let the bottom of the meat slightly char and get crispy. Top with a slice of cheddar cheese and cover to let the cheese melt.
12. Using a spatula, pick up the meat and the cheese and place it on the bottom bun.
13. Drizzle over some white truffle oil on top of the melted cheese and cover with top bun.
14. Serve while hot! Keep some boeuf bourguignon sauce in a shallow bowl if you want to dip the burger some more as you eat.