Hamburger Day: Korean Fried Paneer Burger? Follow these 4 innovative recipes

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 palateEvery 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 IndiaIn fact Indian chefs have put together ingredients that cater to every kind of diner that is not only nonvegetarian but also vegetarian Sharing recipes they not only tell you to make a burger with paneer but also beef and porkSumac Paneer Tikka and Caramelised Balsamic Onion BurgerGoing 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 onionsFor marinationHung yoghurt 2 tablespoonSumac powder 1 teaspoonCumin powder 1 teaspoonRoasted gram flour 1 teaspoonMustard oil tempered 1 teaspoonLemon juice 1 wedgeSalt to tasteMethod1 Mix above all ingredients and make a smooth paste2 Put the marinade the paneer steak3 Roast in a preheated oven at 180 degrees Celsius for 15 minutesFor caramelised balsamic onionOnion slices 1 Number mediumBalsamic vinegar 1 teaspoonBrown sugar 2 teaspoonSauteacute onion slices with sugar and vinegar until caramelized Keep aside for coolingFor assemblingBurger 1 noPaneer tikka 200 gmCocktail onion slices 4 nosJalapenos slices 4 to 5 nosAloo bhajia 1 tbspSaffron aioli 1 tbsp Veg Mayo with 34 saffron infusedCurly lettuce 2 leavesMethod1 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 bhajia2 Cover the top and serve with friesAlso Read Summer coolers Try these five traditional Indian drinks to beat the heatSpicy Korean Fried Paneer BurgerWhile chef Arun says you can make a paneer burger chef Amit Sharma cofounder of Poetry by Love amp Cheesecake says you can add a Asian touch to it by making a Spicy Korean Fried Paneer Burger He explains Irsquove 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 itIngredientsFor the Korean fried paneerPaneer 200 gm block cut into thick burgersized slabsButtermilk 1 cupGochujang paste 2 tbspGingergarlic paste 1 tspSalt to tasteBlack pepper 12 tspFor the crustAllpurpose flour 1 cupCornstarch 14 cupBaking powder 12 tspSalt 12 tspChilled water as neededPanko breadcrumbs 1 cupOil for deep fryingFor the spicy Korean sauceGochujang 2 tbspHoney or brown sugar 1 tbspSoy sauce 1 tbspRice vinegar 1 tspToasted sesame oil 1 tspMinced garlic 12 tspFor assemblyBurger buns toasted 2 nosPickled cucumber or kimchi 14 cupLettuce a few leavesMayo optional 1 tbspSesame seeds for garnishMethod1 Marinate the paneer In a bowl mix buttermilk gochujang gingergarlic paste salt and pepper Add paneer slabs and marinate for 30 minutes to 2 hours2 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 ready3 Fry the paneer Dip each paneer slab in batter then coat well with panko breadcrumbs Deep fry until golden and crispy Drain on paper towels4 Make the Korean sauce In a pan heat a bit of oil and sauteacute garlic Add gochujang soy sauce honey vinegar and sesame oil Simmer for 2ndash3 minutes Let it cool slightly5 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 bun6 Garnish and serve Sprinkle sesame seeds over the top bun and serve hot with sweet potato fries or slawStack AttackIf you want a nonvegetarian burger then Shreh Madan who is the cofounder of Delhbased burger chain Burgrill with over 75 outlets in India says you can make a porkinspired Stack Attack He explains Inspired by the hearty flavours of North Jerseys 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 thickcut 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 yoursquoll 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 kickIngredients For 2 burgers To assemble the burgerBrioche burger buns 2 pcsSmoked chicken mortadella 240 gm approximately 4 slices of 10 mm thicknessLettuce 50 gm shreddedTomato 1 large slicedPickled jalapenos 100 gmPickled cucumber 100 gmCheddar cheese slices 4 pcsEggs 2 pcsButter for toasting bunsBurgrill burger mayoMayonnaise 25 gmKetchup 10 gmEnglish mustard 5 gmSweet paprika seasoning 5 gmOnion powder 5 gmGarlic powder 5 gmPickled cucumber finely chopped 10 gmMethod1 Mix all ingredients well and refrigerate until useBurgrill ranch sauceMayonnaise 25 gmGreek Yogurt 15 gmFresh Dill 10 gm choppedRanch Seasoning 5 gmWhisk until smooth and creamy Keep chilledMethod1 Preheat a cast iron pan to 180 degrees Celsius2 Slice the Mortadella Cut four slices from the block each about 10 mm thick Trim corners slightly to prevent curling during cooking3 Sear the chicken Sear the mortadella slices for 15 minutes per side until a golden crust forms Place 1 cheese slice on each slice while still on heat Cover briefly to melt4 Fry the egg In the same pan fry the egg sunny side up Keep the yolk runny5 Toast the buns Butter the cut sides of both heel and crown Toast on the pan until golden brownAssemblyBottom Bun Heel1 Spread 20 gm 1 spoonful of the ranch sauce2 Place one slice of cheesy chicken mortadella3 Add the fried egg4 Top with another slice of cheesy chicken mortadellaTop Bun Crown1 Spread 25 gm of burger mayo2 Layer with shredded lettuce one tomato slice a few pickled jalapenos and pickled cucumbers3 Close the Burger and serve hotThe BoomburgerCelebrating 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 deliciousHe explains The Boomburger is my take on a burger I ate in Camden Market during a visit to London Slowcooked 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 couldnrsquot 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 mediumIngredientsFor the Boeuf BourguignonBuffalo brisket fat trimmed cut into chunks 500 gmOlive oil 30 gmOnion roughly chopped 100 gmCarrot sliced 250 gmGarlic minced 30 gmTomato paste 15 gmAll purpose flour 15 gmRed wine any dry red wine that you enjoy drinking 375 mlBuffalo stock or chicken stock 250 mlBay leaf 1 noFresh thyme 3 gmFresh rosemary 3 gmButton mushrooms roughly chopped 200 gmSalt and pepper to tasteFor the burgerBrioche burger buns 4 nosButter 30 gmCooked boeuf bourguignon meat shredded 125 gmBoeuf bourguignon sauce 80 gmCheddar cheese slice 1 noWhite truffle oil 3 mlMethod1 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 aside2 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 two4 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 mix5 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 tender6 Remove the buffalo and set it aside to rest for a few minutes while you finish the sauce7 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 sauce8 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 finish9 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 soaked10 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 bun11 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 melt12 Using a spatula pick up the meat and the cheese and place it on the bottom bun13 Drizzle over some white truffle oil on top of the melted cheese and cover with top bun14 Serve while hot Keep some boeuf bourguignon sauce in a shallow bowl if you want to dip the burger some more as you eat