Mushrooms Paneer Burger

About Mushrooms Paneer Burger

Ingredients

• Button mushrooms, thinly sliced 2 to 3
• Low fat cottage cheese (paneer), grated ½ cup
• Burger buns 4
• Oil 2 tbsps
• Garlic, chopped ½ tsp
• Medium yellow capsicum, thinly sliced ½
• Medium carrot, thinly sliced ½
• Salt to taste
• Black pepper powder to taste
• Medium potatoes, boiled, peeled and mashed 2
• Brown bread slices 2
• Corn kernels, boiled ½ cup
• Spring onions, finely chopped 4 to 5
• Lettuce leaves 4
• Medium onion, cut into roundels 1
• Medium tomato, cut into roundels 1

How to Make Mushrooms Paneer Burger (Stepwise Photos)

Method

1. Halve each bun and toast all the halves on a non-stick pan, turning sides, till brown and crisp
2. Heat 1 tbsp oil in another non-stick pan, add garlic, mushrooms, yellow capsicum, cottage cheese, carrot and saute till golden.
3. Add salt and black pepper powder and saute for 2-3 minutes. Take the pan off the heat.
4. Transfer this mixture into a bowl, add potato, brown bread slices, corn and spring onions and mash together.
5. Divide the mixture into 4 equal portions and shape them into patties.
6. Heat 1 tbsp oil in the non-stick pan, place the patties in it and cook, turning sides, till both sides are equally done and crisp.
7. Place a lettuce leaf, onion roundel, tomato roundel and a patty on the bottom half of each burger bun, cover with top half.
8. Place them on individual serving plates and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps