Grilled Paneer Tikka Burgers with Mint Yogurt Sauce

Name: Grilled Paneer Tikka Burgers with Mint Yogurt Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 16 oz (two 8-oz blocks) (450 g) firm paneer, patted dry, each block sliced in half horizontally into 2 slabs about ¾ inch (2 cm) thick (4 slabs total); ½ cup (120 g) full-fat Greek yogurt, thick, at room temperature; 1 tbsp (8 g) chickpea flour (besan); 1 tbsp (10 g) fresh ginger, peeled and finely grated; 2 large cloves (8 g) garlic cloves, finely grated; 2 tsp (5 g) Kashmiri chili powder; 1 tsp (2 g) garam masala; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) ground turmeric; 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional); 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (15 ml) mustard oil or neutral oil; ¾ tsp (4 g) fine sea salt; ½ cup (120 g) full-fat Greek yogurt, cold; ½ cup, packed (20 g) fresh mint leaves, stems removed; ¼ cup, packed (15 g) fresh cilantro, tender leaves and stems; 1 small (8 g) green chili (serrano or Indian green chili), roughly chopped, seeds removed for milder sauce (optional); 2 tsp (10 ml) fresh lemon juice; ¼ tsp (1½ g) fine sea salt; 1 large (200 g) large red bell pepper, quartered lengthwise, seeds and ribs removed, pressed flat; 1 large (200 g) large red onion, peeled, cut into 4 rings about ½ inch (1.25 cm) thick; 1 tbsp (15 ml) neutral oil (such as avocado or canola); ¼ tsp (1½ g) fine sea salt; 1 tbsp (15 ml) neutral oil for the grill grates, on a folded paper towel; 4 buns (about 2 oz each) (240 g) burger buns, split; 2 tbsp (28 g) unsalted butter, melted; 4 leaves (40 g) crisp lettuce leaves, washed and dried; 1 medium (150 g) medium tomato, cut into 4 thick slices; 1 tsp (2 g) chaat masala (optional)

From the MyKitchenBank Kitchen

Thick slabs of paneer are marinated in a spiced yogurt tikka marinade, then grilled with smoky red onion and bell pepper until charred at the edges. Piled into butter-toasted buns with cooling mint-yogurt sauce, it's a vegetarian burger with real punch.

Prep: 30 min
Cook: 20 min
Wait: 38 min
Total: 1 hr 28 min
Makes: 4 burgers

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Ingredients

4 servings

For the paneer and marinade
16 oz (two 8-oz blocks) (450 g) firm paneer, patted dry, each block sliced in half horizontally into 2 slabs about ¾ inch (2 cm) thick (4 slabs total)
½ cup (120 g) full-fat Greek yogurt, thick, at room temperature
1 tbsp (8 g) chickpea flour (besan)
1 tbsp (10 g) fresh ginger, peeled and finely grated
2 large cloves (8 g) garlic cloves, finely grated
2 tsp (5 g) Kashmiri chili powder
1 tsp (2 g) garam masala
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) ground turmeric
1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional)
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) mustard oil or neutral oil
¾ tsp (4 g) fine sea salt
For the mint yogurt sauce
½ cup (120 g) full-fat Greek yogurt, cold
½ cup, packed (20 g) fresh mint leaves, stems removed
¼ cup, packed (15 g) fresh cilantro, tender leaves and stems
1 small (8 g) green chili (serrano or Indian green chili), roughly chopped, seeds removed for milder sauce (optional)
2 tsp (10 ml) fresh lemon juice
¼ tsp (1.5 g) fine sea salt
For the vegetables and burgers
1 large (200 g) large red bell pepper, quartered lengthwise, seeds and ribs removed, pressed flat
1 large (200 g) large red onion, peeled, cut into 4 rings about ½ inch (1.25 cm) thick
1 tbsp (15 ml) neutral oil (such as avocado or canola)
¼ tsp (1.5 g) fine sea salt
1 tbsp (15 ml) neutral oil for the grill grates, on a folded paper towel
4 buns (about 2 oz each) (240 g) burger buns, split
2 tbsp (28 g) unsalted butter, melted
4 leaves (40 g) crisp lettuce leaves, washed and dried
1 medium (150 g) medium tomato, cut into 4 thick slices
1 tsp (2 g) chaat masala (optional)

Equipment (7)

Gas or charcoal grill (or a grill pan / cast-iron skillet)
Thin metal spatula or fish spatula
Large shallow dish or zip-top bag for marinating
Small food processor or blender (or a knife and bowl for the sauce)
Pastry brush
Grill brush for cleaning the grates
Tongs

Steps

Before you start

Use firm, block-style paneer (two 8 oz / 225 g blocks). Soft or crumbly paneer will break apart on the grill.
The paneer needs at least 30 minutes in the marinade, and up to 4 hours in the fridge is even better. Plan accordingly.
If using wooden toothpicks to hold the onion rings together, soak them in water while you marinate so they don't burn.
Have a thin metal spatula or fish spatula ready. It's the best tool for flipping the paneer without tearing the crust.

1
Mix the tikka marinade
- In a medium bowl, whisk together the marinade yogurt, chickpea flour, grated ginger, grated garlic, Kashmiri chili powder, garam masala, cumin, coriander, turmeric, crushed kasuri methi (if using), lemon juice, mustard or neutral oil, and ¾ tsp salt until completely smooth and thick, like a paste.
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Ready when: The marinade is a smooth, thick, brick-orange paste with no lumps of flour or spice.
Tip: Use thick Greek yogurt. Regular yogurt makes a runny marinade that slides off the paneer and burns on the grill.
2
Marinate the paneer
- Pat the paneer slabs dry with paper towels.
- Add them to the marinade and turn gently with your hands to coat every surface, including the edges, so each slab wears an even coat about ⅛ inch (3 mm) thick.
- Cover and refrigerate for at least 30 minutes and up to 4 hours.
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Ready when: Slabs are fully coated with no bare white patches.
Tip: Dry paneer takes up the marinade better and chars rather than steams.
3
Blend the mint sauce
- While the paneer marinates, combine the sauce yogurt, mint, cilantro, green chili (if using), lemon juice, and ¼ tsp salt in a small food processor.
- Pulse for 15–20 seconds until the herbs are finely chopped and the sauce is pale green and flecked.
- Alternatively, finely chop the herbs and chili by hand and stir them in.
- Taste and add a pinch more salt if needed.
- Refrigerate until serving.
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Ready when: Sauce is thick, spoonable and flecked with green, tasting bright, salty and herby.
Tip: Don't over-blend. Running the processor too long warms the herbs and turns the sauce dull and watery.
4
Prep the vegetables
- Place the pepper quarters and onion rings on a plate.
- Brush both sides with 1 tbsp neutral oil and sprinkle with ¼ tsp salt.
- If the onion rings are loosening into separate layers, push a soaked toothpick horizontally through each ring to hold it together.
- Slice the tomato and wash and dry the lettuce.
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Tip: Cut onion rings from the widest middle of the onion so the rings are sturdy and stay intact.
5
Preheat the grillOven 500°F / 260°C
- Preheat a gas grill on high (or let charcoal burn until covered in gray ash) for about 8 minutes until it reaches 450–500°F (230–260°C).
- Scrape the grates clean with a grill brush.
- Fold a paper towel, dip it in the grate oil, and use tongs to wipe the grates 3–4 times until glossy.
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Ready when: Grates are very hot and shiny with oil, and a drop of water sizzles instantly.
Tip: A well-heated, well-oiled grate is the main way to keep the paneer from sticking.
6
Grill the vegetables
- Reduce the grill to medium-high.
- Place the onion rings and pepper quarters (skin-side down) directly on the grates.
- Grill the onions 4–5 minutes per side and the peppers 4–5 minutes per side, with the lid closed between flips.
- Move finished vegetables to a plate and remove any toothpicks.
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Ready when: Onions are tender with dark grill marks and slightly softened; pepper skin is blistered and charred in spots and the flesh is just tender.
Tip: Leave the vegetables alone for the first few minutes. Moving them too soon stops the char from forming.
7
Grill the paneer
- Lift each paneer slab out of the marinade, letting the excess drip off but leaving a thick coating.
- Place on the oiled grates over medium-high heat.
- Grill for 3–4 minutes without moving, until the underside is browned with charred spots and releases easily.
- Slide a thin metal spatula under each slab, flip, and grill 3–4 minutes more.
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Ready when: Both sides are deeply golden-red with dark char marks, and the slabs are hot all the way through and slightly puffed.
Tip: If a slab resists lifting, give it another 30 seconds. It releases when it has formed a crust.
8
Toast the buns
- Brush the cut sides of the buns with melted butter.
- Place them cut-side down on the cooler edge of the grill for 1–2 minutes, until golden and lightly crisp.
- Remove right away.
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Ready when: Cut sides are golden brown and crisp to the touch.
Tip: Buns burn quickly because of the butter. Stay by the grill during this step.
9
Assemble and serve
- Spread 1–2 tbsp of the mint yogurt sauce on both halves of each bun.
- On each bottom bun, layer a lettuce leaf, tomato slice, paneer slab, grilled pepper quarter (fold or cut to fit) and grilled onion ring.
- Sprinkle with chaat masala if using, add a final spoonful of sauce, and cap with the top bun.
- Serve immediately with extra sauce.
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Ready when: Burgers stand tall, with the paneer warm and the lettuce still crisp.
Tip: Put the lettuce under the paneer so its moisture doesn't make the bun soggy and it stays crisp.

Good to know

Tips

Don't skip patting the paneer dry. Surface moisture dilutes the marinade and causes sticking.
No grill? Cook the paneer and vegetables in a very hot, lightly oiled cast-iron grill pan or skillet over medium-high heat, using the same timings, and turn on your exhaust fan.
For extra smoky flavor, close the grill lid while cooking the vegetables and paneer.
Keep the paneer thick (about ¾ inch). Thin slices dry out and turn rubbery before they char.

Make ahead

Make the mint yogurt sauce up to 2 days ahead and keep it covered in the fridge. The paneer can marinate up to 4 hours before grilling. The vegetables can be sliced and oiled 2 hours ahead.

Storage & reheating

Assembled burgers are best eaten right away. Store leftover grilled paneer, peppers and onions separately in an airtight container in the fridge for up to 3 days; sauce keeps 3 days in the fridge. Reheat paneer in a hot nonstick skillet over medium heat for 1–2 minutes per side, or in a 350°F (175°C) oven for 8 minutes. Not recommended at room temperature for more than 2 hours. Cooked paneer can be frozen for up to 1 month, but the texture becomes slightly crumbly.

Substitutions

firm paneer → extra-firm tofu (pressed for 20 minutes) or halloumi. Tofu works with the same marinade but is more fragile; halloumi is already salty, so omit the marinade salt.
full-fat Greek yogurt → unsweetened coconut or soy yogurt. Makes the marinade and sauce vegan-friendly (if you also use vegan paneer alternatives and buns).
Kashmiri chili powder → 1 tsp sweet paprika plus ½ tsp cayenne. Approximates Kashmiri chili's color and moderate heat.
chickpea flour (besan) → 1 tbsp cornstarch. Helps the marinade cling; the flavor will be slightly less nutty.