This delicious Paneer Burger is made with Indian cheese, seasoned with Tandoori spices, and served in a low carb bun! Keto and LCHF recipe.
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Do you remember my delicious Saag Paneer recipe that I posted a while ago? Well I had SO much paneer left over, I had to find other ways of using it. As soon as I saw this Paneer Burger idea, I just had to try it!
The paneer doesn’t melt – it just goes a little softer – and this makes it actually quite easy to eat when it’s in the burger! It’s cooked with Tandoori Seasoning – a blend of paprika, cumin, coriander, garlic, ginger, and cardamom.
Cut a thick slice of the paneer – mine was about 3½ oz, but you may prefer it less chunky! Personally I thought it was perfect!
Add some oil to a small non-stick pan and fry the paneer on both sides until golden brown. Turn down the heat and add some butter and the tandoori seasoning. Mix the two together in the pan (it will be quite frothy) and spoon it over the paneer.
Spread a low carb burger bun (I *love* the zero carb SmartBuns! Highly recommended!) with mayonnaise on both of the cut sides, then add some lettuce to the bottom bun. Carefully place the paneer slice on top of the lettuce, then close up the burger.
As an added bonus flavor – you could add a few marinated onions – their zingy taste works really well with the paneer!
Low Carb Paneer Burger
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- Add some oil to a small non-stick pan and fry the paneer on both sides until golden brown.
- Turn down the heat and add the butter and tandoori seasoning. Mix the two together in the pan and spoon it over the cheese.
- Spread the mayonnaise onto both sides of the bun, then add some lettuce to the bottom bun.
- Place the paneer slice on top of the lettuce, then add some onions (if using), and close up the burger.
Adapted from Apetina