Masala Beef Burgers with Paneer

Name: Masala Beef Burgers with Paneer
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ lb (680 g) ground beef, 80% lean / 20% fat, cold, straight from the refrigerator; 3 oz (85 g) paneer, patted dry and finely crumbled with your fingers; ¼ cup (40 g) red onion, very finely minced; 2 cloves (6 g) garlic cloves, finely grated; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 1 whole (7 g) serrano or Thai green chile, stemmed and finely minced (seed it for less heat); ¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (2 g) garam masala; 1 tsp (2 g) Kashmiri chili powder (or mild paprika); 1¼ tsp (4 g) kosher salt; 1 tbsp (14 ml) neutral oil such as avocado or canola; 6 oz (170 g) paneer block, patted dry and cut crosswise into 4 slabs, each about ⅓ inch (8 mm) thick and roughly the size of a bun; 1 tbsp (14 g) ghee (or unsalted butter); ½ tsp (1 g) chaat masala (optional); ½ cup (120 g) plain whole-milk yogurt, thick, such as Greek-style or strained; 3 tbsp (45 ml) sweet tamarind sauce (imli chutney), store-bought or homemade, pourable; 2 tbsp (6 g) fresh cilantro leaves, finely chopped; 1 tsp (5 ml) fresh lemon juice; kosher salt, a pinch, to taste; 4 buns (280 g) brioche hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened; 4 slices (40 g) red onion, sliced into thin rings; 1 medium (150 g) ripe tomato, cut into 4 thin slices; 4 leaves (40 g) crisp lettuce leaves, washed and dried

From the MyKitchenBank Kitchen

Juicy pan-seared beef patties scented with cumin, garam masala, ginger and fresh cilantro, with a little crumbled paneer mixed in for tenderness. Each burger is topped with a golden seared paneer slab and a cooling tamarind-cilantro yogurt sauce.

Prep: 30 min
Cook: 18 min
Wait: 23 min
Total: 1 hr 11 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
1½ lb (680 g) ground beef, 80% lean / 20% fat, cold, straight from the refrigerator
3 oz (85 g) paneer, patted dry and finely crumbled with your fingers
¼ cup (40 g) red onion, very finely minced
2 cloves (6 g) garlic cloves, finely grated
1 tbsp (6 g) fresh ginger, peeled and finely grated
1 whole (7 g) serrano or Thai green chile, stemmed and finely minced (seed it for less heat)
¼ cup (10 g) fresh cilantro leaves and tender stems, finely chopped
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) garam masala
1 tsp (2 g) Kashmiri chili powder (or mild paprika)
1¼ tsp (4 g) kosher salt
1 tbsp (14 ml) neutral oil such as avocado or canola
For the seared paneer
6 oz (170 g) paneer block, patted dry and cut crosswise into 4 slabs, each about ⅓ inch (8 mm) thick and roughly the size of a bun
1 tbsp (14 g) ghee (or unsalted butter)
½ tsp (1 g) chaat masala (optional)
For the tamarind-cilantro sauce
½ cup (120 g) plain whole-milk yogurt, thick, such as Greek-style or strained
3 tbsp (45 ml) sweet tamarind sauce (imli chutney), store-bought or homemade, pourable
2 tbsp (6 g) fresh cilantro leaves, finely chopped
1 tsp (5 ml) fresh lemon juice
kosher salt, a pinch, to taste
To assemble
4 buns (280 g) brioche hamburger buns, split
1 tbsp (14 g) unsalted butter, softened
4 slices (40 g) red onion, sliced into thin rings
1 medium (150 g) ripe tomato, cut into 4 thin slices
4 leaves (40 g) crisp lettuce leaves, washed and dried

Equipment (7)

12-inch (30 cm) cast-iron or heavy stainless steel skillet
Large mixing bowl
Small mixing bowl
Instant-read thermometer
Rimmed baking sheet or large plate lined with parchment paper
Flat spatula
Box grater or microplane

Steps

Before you start

Keep the beef and paneer refrigerated until you are ready to use them; cold fat keeps the patties tender and juicy.
Pat the paneer dry with paper towels before crumbling or searing so it browns instead of steaming.
Plan for a 20-minute chill after shaping the patties, and use that time to prep the paneer slabs and toppings.
Have a instant-read thermometer ready; the patties are done at 160°F (71°C).

1
Make the sauce
- In a small bowl, stir together the yogurt, tamarind sauce, 2 tablespoons chopped cilantro, lemon juice and a pinch of salt until smooth and evenly streaked-free.
- Taste and add a little more salt or lemon if needed.
- Cover and refrigerate while you prepare everything else.
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Ready when: Sauce is smooth, pale tan and pourable but thick enough to cling to a spoon.
Tip: If your tamarind sauce is very sweet, add the lemon juice a little at a time to keep the sauce balanced.
2
Prep the aromatics
- Mince the ¼ cup red onion very finely, grate the garlic and ginger, mince the green chile, and chop the ¼ cup cilantro for the patties.
- Crumble the 3 oz (85 g) paneer into pieces no larger than a pea.
- Slice the remaining onion into thin rings, slice the tomato and dry the lettuce for assembly.
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Ready when: Onion and paneer pieces are small enough to disappear into the meat when mixed.
Tip: Mince the onion finely; large chunks make the patties crumble when flipped.
3
Mix the patty mixture
- Place the cold ground beef in a large bowl.
- Add the minced onion, garlic, ginger, chile, cilantro, crumbled paneer, cumin, coriander, garam masala, chili powder and kosher salt.
- Using your fingertips, gently fold and toss for about 1 minute, just until the seasonings are evenly distributed.
- Do not knead or squeeze.
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Ready when: Spices are evenly distributed with no streaks of plain meat, and the mixture still looks loose and fluffy rather than pasty.
Tip: Overworking the meat makes dense, rubbery burgers. Mix just until combined.
4
Shape and chill
- Divide the mixture into 4 equal portions of about 6 oz (170 g) each.
- Gently form each into a patty about 4½ inches (11 cm) wide and ¾ inch (2 cm) thick, a little wider than the buns because they shrink as they cook.
- Press a shallow thumbprint dimple into the center of each.
- Place on a parchment-lined plate or baking sheet, cover, and refrigerate for 20 minutes.
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Ready when: Patties feel firm and cold to the touch and keep their shape when lifted.
Tip: The dimple stops the centers from puffing up into domes as they cook.
5
Prep the paneer slabs
- While the patties chill, pat the 6 oz (170 g) paneer block dry and cut it crosswise into 4 slabs about ⅓ inch (8 mm) thick.
- Pat both sides dry again with paper towels.
- Keep the slabs on a plate until the patties are chilled and ready to cook.
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Ready when: Paneer surface feels dry to the touch.
Tip: Wet paneer steams and sticks; dry paneer forms a golden crust.
6
Sear the paneer
- Heat a 12-inch (30 cm) skillet over medium heat for 2 minutes.
- Add the ghee and swirl to coat.
- Add the paneer slabs in a single layer and cook without moving for 2 to 3 minutes, until deep golden on the underside.
- Flip and cook 2 minutes more.
- Sprinkle with chaat masala if using, then transfer to a plate and tent loosely with foil.
- Wipe the skillet clean with paper towels.
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Ready when: Both sides of each slab are deep golden brown and the paneer releases easily from the pan.
Tip: If the paneer sticks, give it another 30 seconds; it releases once the crust forms.
7
Sear the burgersOven 160°F / 70°C
- Return the skillet to medium-high heat and heat for 2 minutes.
- Add the oil and swirl; it should shimmer.
- Place the patties in the pan, dimple side up, leaving space between them.
- Cook undisturbed for 4 minutes until a dark brown crust forms.
- Flip once and cook 3 to 4 minutes more, until an instant-read thermometer inserted sideways into the center reads 160°F (71°C).
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Ready when: Deep brown crust on both sides, juices run clear, and the thermometer reads 160°F (71°C).
Tip: Do not press down on the patties with the spatula; it squeezes out the juices. Reduce heat to medium if the spices darken too quickly.
8
Rest and toast buns
- Transfer the burgers to a clean plate and let them rest for 3 minutes.
- Meanwhile, lower the heat to medium, spread the softened butter over the cut sides of the buns, and toast them cut side down in the skillet for 1 to 2 minutes, until golden brown and fragrant.
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Ready when: Cut sides of the buns are golden brown and lightly crisp.
Tip: Toast the buns in the beef drippings left in the pan for extra flavor.
9
Assemble and serve
- Spread a generous spoonful of tamarind-cilantro sauce on both toasted bun halves.
- Layer the bottom bun with lettuce, a tomato slice, a burger patty, a seared paneer slab and a few red onion rings.
- Add another spoonful of sauce and cap with the top bun.
- Serve immediately with extra sauce on the side.
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Ready when: Burgers are stacked, hot, and the sauce is just beginning to melt into the bun.
Tip: Serve right away; the paneer is at its best while still warm and slightly crisp.

Good to know

Tips

Use 80/20 ground beef; leaner beef makes dry patties, especially since there is no binder.
Keep everything cold until the patties hit the pan for a better crust and juicier center.
Salt the meat only when you mix, not hours ahead, or the texture turns firm and sausage-like.
Adjust the heat with the chile: remove the seeds for mild burgers or add a second chile for more fire.

Make ahead

"The sauce can be made up to 2 days ahead and refrigerated. The patty mixture can be shaped, covered and refrigerated up to 24 hours before cooking; the paneer slabs can be cut and refrigerated the same day."

Storage & reheating

"Store cooked patties and paneer separately from buns and sauce in airtight containers in the refrigerator for up to 3 days. Freeze uncooked shaped patties, separated by parchment, for up to 3 months and cook from frozen, adding 2 to 3 minutes per side. Reheat cooked patties in a covered skillet over medium-low heat for 4 to 5 minutes until hot to 165°F (74°C); re-crisp paneer in a dry skillet for 1 to 2 minutes per side. Assembled burgers do not store well at room temperature; do not leave out more than 2 hours."

Substitutions

ground beef, 80% lean / 20% fat → ground lamb or ground dark-meat chicken. Lamb keeps the same cooking time. Chicken must reach 165°F (74°C) and is best with an extra tablespoon of oil in the mix.
paneer block → halloumi. Sear the same way; halloumi is saltier, so skip the chaat masala.
sweet tamarind sauce (imli chutney) → mango chutney thinned with 1 tsp lime juice. Gives a sweeter, fruitier sauce with a similar texture.
brioche hamburger buns → toasted naan or pav buns. Cut naan into bun-size pieces for an Indian-style sandwich; pav buns need only a quick butter toast.